I went to Tohuku-ji temple for autumn leaf viewing. The sub-temple offered vegetarian bento boxes and cooked daikon radish. I decided to try the daikon radish with udon for 1300 yen, a great price, so I visited the Dojuin temple. The name read vertically as "Hijikata" but unfortunately, it had three different readings: "Doriki dori ki", "Juman", "Jippo". In the temple grounds, there was a booth for daikon radish, so I paid at the office, received a wooden stick for a ritual and a meal ticket. I wrote my wish on the wooden stick and offered it in the temple. The wooden stick could be taken home as a charm. Amazing! Inside the temple grounds, there were red felt floor cushions lined up where I enjoyed the daikon radish dish. It consisted of two large daikon radish slices, fried food, and carrots. In a separate bowl, there were thin udon noodles, kelp, carrots, daikon leaves, sesame seeds, and white miso. The daikon radish was organic from Kyoto and the broth was made using kelp and shiitake mushrooms without any animal products. The udon noodles had a base of white miso and sesame. The broth was flavorful and soaked through the large daikon radish pieces. The daikon was so tender that liquid would squirt out when I put my chopsticks in. The fried tofu was simmered separately in a rich broth, adding to the deliciousness. The carrots were a nice garnish. The udon noodles had the same broth as the daikon radish but the toasted sesame seeds gave it a different flavor. As I mixed in the white miso, the taste changed. The daikon leaves, chopped kelp, and carved carrots were used as garnish. The offering (entrance fee, wooden stick ritual, daikon radish dish) cost 800 yen, while the premium offering (entrance fee, wooden stick ritual, daikon radish dish, udon noodles) cost 1300 yen. The main deity, Fudo Myoo, was donated by Fujiwara no Michinaga in 1006. It was made by the sculptor Kosho and stands at 2.65 meters tall.