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.

• Product Code
• ILEA001122455

• Registered date
• 2007/4/26 00:00:00

• Credit
• Kyodo / Kyodo News Images

• Media source
• 2007 Kyodo News

• Media size
• 1864 × 2003 pixel

• Resolution
• dpi

• Deployment size
• 1.02(MB)*

• Special instruction

*File size when opened in Photoshop, etc.