Buddhist temples urged to become relevant again to locals
KAWAGUCHI, Japan - Mothers and children make ''miso,'' a fermented soybean paste commonly used in Japanese cooking, at the word of command from Joko Yoshii (far right), a 33-year-old Buddhist priest at a hands-on class held in the main hall of Zengyoji, a Buddhist temple in Kawaguchi, Saitama Prefecture on Feb. 19. (Kyodo)
- Product Code
- ILEA000667895
- Registered date
- 2007/5/14 00:00:00
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- Kyodo / Kyodo News Images
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