Nun's Seasonal Calendar

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, we take a look at "Chou-you-no-Sekku," a festival wishing long life for chrysanthemum flowers. Then the nuns make special sushi, salads and dumplings for the moon viewing feast on the autumnal equinox, also known as shubun.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, we follow the nuns on the day of kanro as they pick up chestnuts and cook gammodoki, a seasonal specialty. Then we watch as they prepare gohei-mochi rice cakes with homemade miso over charcoal on the day of soko.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, the nuns pick persimmons and make seasonal pickles with daikon radish on the early winter date of ritto. Then, we follow them on shosetsu as they gather a bumper crop of gingko nuts and make pumpkin dumplings.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, we follow the nuns on the day of Taisetsu as they prepare yuzu pepper and yuzu miso, seasonal specialties enjoyed at the end of the year. And then on the day of Toji, they use pumpkin, considered a lucky food, to make three mouthwatering treats: soup, noodles and flan.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. On the winter date of Shokan, the nuns pick herbs in the temple's garden and make seasonal rice porridge. Then, we follow them on Daikan as they prepare kan-koji fermented rice and pickled napa cabbage. They also make a variety of winter dishes using dried vegetables.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, we follow the nuns on the day of Risshun. They enjoy colorful neko-mochi rice cakes, creating unique variations by adding unusual ingredients. Then they celebrate Girls' Day with a special tea ceremony on the day of Usui.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, follow the nuns on the day of Keichitsu as they pick nobiru and prepare a Chinese-style salad with starch noodles. Then, they make special bamboo shoot dumplings and chirashi-zushi for a cherry blossom viewing party on the spring equinox, also known as Shunbun.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, we follow the nuns on the day of Seimei as they make yomogi rice cakes for the flower festival. Then, we watch as they try to dig up bamboo shoots on the day of Kokuu.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, the nuns pick warabi and itadori, which can only be enjoyed at this time of year. They use the itadori to make kimpira stir fry for the summer date of Rikka. Then, we follow them on Shoman as they serve mehari-zushi (eye-popping sushi) to villagers who helped clean up the mountain paths ahead of the rainy season.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, we follow the nuns on the day of boshu as they prepare ume plums. Every year, they use the ume to make sake, miso and juice, and this year's batch looks particularly tasty. Then, after plucking tea leaves in the garden, they learn how to process the leaves and use them to make rice porridge on the early summer equinox, also known as geshi.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. First, we follow the nuns on the day of shousho as they cut bamboo strips for the Tanabata star festival. They use the bamboo to hang ornaments and paper strips bearing people's wishes. Then, we watch as they prepare deep-fried and marinated summer vegetables for the day of taisho.

Join us as we learn about life at the Otowasan Kannonji Temple through 24 terms from the solar calendar. On the early autumn date of risshu, the nuns prepare refreshing treats using winter melon. Then, we follow them on shosho as they welcome village children for the Jizo-bon festival with red bayberry juice and Okinawan donuts.