 | The shrine is best known as
Ochobo-san. It is considered
where the god of prosperity and
safety dwells. There is a large
number of worshipers from all over
Japan during the New Yearfs
season and in the end of every
month. |
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It is believed that it was in the Muromachi era (1392-1573) when the
shrine was first estab-lished, when Yoshitaka, the sixth son of the
Yoshie Hachimantaro branched off of the head family.
The father passed on the spirits of the ancestors to the son,
commanding him to gpreserve it forever and ever,h along with a
precious sword and picture. The shrine is one of the most popular
attractions of the town. |
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| Ochoumei-ba (Lighting place) |
It is visible when you climb up the stone stairs. The small flames
symbolize the wishes made by the worshipers. |
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| Monzen-machi (Shrine gate shopping area) |
The most attractive part of the shrine is the shopping area that
spreads out in front of it. Youfll sense the lively and festive
atmosphere the moment you pass through the gigantic red shrine gate. |
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| Shoro-den (House of the spirits) |
The worshipers offer coins and fried tofu to the statues of fox, the
embodiment of the spirits. Fried tofu is considered their favorite
offering. People from all over the country gather here during the New
Yearfs season and at the end of every month to make wishes. |
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| Onko Shusei-kan (Art museum) |
A variety of arts collected in the
shrine are open to the public. On
display are some of the famous
articles including hanging scrolls,
cloths for tea ceremonies,
pictures along with teacups and
old pottery from Japan, China,
Korea, Thailand and Vietnam.
All of them range from the Edo
period (1603-1867) to the
modern era. |  |
Address: Sango, Hirata-cho, Kaizu-shi, Gifu
(located at the north side of the shrine)
Phone: 0584-66-4341
Open: Saturdays & Sundays, the first day of each month, and
national holidays
Hours: 9:30am-4:30pm
Admission: free |
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| Specialties at the shrine |
Kusamochi: rice cakes with rich
aromatic chrysanthemum leaves | Moroko no Kanroni: small fish
simmered in sugar and soy sauce |
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| The local fresh leaves are used. | The fish found only in clear
streams are cooked slowly to
produce the traditional Japanese
taste of sugar and soy sauce. |
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