Daikon-daki — The Simmered Daikon Ritual of Senbon Shakado

What Is Daikon-daki?

Every year on December 7th and 8th, Senbon Shakado (formally Daihoonji Temple) in Kamigyo Ward, Kyoto, holds "daikon-daki" — a simmered daikon radish ritual known as one of the season's classic December traditions. It's held in conjunction with "Jodo-e," the ceremony commemorating the Buddha's enlightenment.

The Origins of Daikon-daki

The ritual is said to have begun in the Kamakura period, when the temple's head priest at the time, Jizen Shonin, wrote Sanskrit characters on cross-sections of daikon radish as a form of protection against evil.

• The ritual: daikon marked with Sanskrit characters is blessed during the ceremony, then simmered in enormous pots
• Its blessing: eating the daikon served at the ritual is said to protect against chuufuu (paralysis from conditions like stroke)
• The ceremony behind it: "Jodo-e" commemorates the moment the Buddha, at age 35, resisted the devil's temptations and attained enlightenment before dawn on December 8th

The Wish for Good Health Held Within a Daikon

Daikon radish has long been believed to ward off illness. Simmering and serving daikon inscribed with Sanskrit characters, in prayer for each visitor's health and freedom from illness, is a distinctly Kyoto tradition marking the arrival of December.

Tips for Marking This Day

• Visit Senbon Shakado in person to experience daikon-daki
• Learn about Buddhist ceremonies tied to the Buddha's life, such as Jodo-e
• Warm yourself from the inside with a hot dish made from daikon
• Look into what other December traditions are held across Kyoto

A Prayer for Good Health, Held Within a Single Slice of Daikon

The daikon slowly simmered in enormous pots carries centuries of prayers passed down through generations. Let December 7th be a chance to connect with this classic Kyoto winter tradition and draw a little strength to make it through the harshest cold of the season.