博多の夏　博多祇園山笠　Hakata Gion Yamakasa　Hakata Summer Festival in Fukuoka

博多祇園山笠の起源には諸説がある。櫛田神社の社伝によると、祭神の一つ祇園大神（素盞嗚命）を勧請したのが天慶四（941）年。すでに都（京都）では現在の祇園祭につながる御霊会が行われており、勧請間もなく始まったという説。また、文献的初見である「九州軍記」に基づいて永享四（1432）年起源説もある。

諸説がある中で、博多祇園山笠振興会は一般に広く知られている聖一国師が仁治二（1241）年、疫病退散のため施餓鬼棚に乗って祈祷水をまいたのが始まりという説を取っている。当時は神仏混淆の時代。これが災厄除去の祇園信仰と結びついて山笠神事として発展したというのだ。この1241年を起源として、2023年の本年は782年の伝統を重ねる。

時代は鎌倉、室町から戦国時代。博多の町は大陸貿易の中心として栄え、それが故に戦国大名、豪族の争奪の場となって焼け野が原と化した。その復興を命じたのが豊臣秀吉で、「太閤町割り」「博多町割り」と呼ばれる。その間、博多山笠も隆盛、衰退を繰り返したに違いない。 山笠は、古くは高さ12メートル前後のものをゆっくりと舁いていたが、「櫛田社鑑」によると、貞享四（1687）年正月、竪町（恵比須流）に嫁いだ土居町 （土居流）の花嫁が、花婿ともども里帰りしたところ、土居町の若者が余興として花婿に桶をかぶせるなどしたため、竪町の若者が怒って押しかけて一触即発に。この場は何とか収まったが、夏のお祭りの際、恨みが残っていた恵比須流が昼飯を食べていた土居流を追い越そうと走り出し、土居流も負けてはならじと走り、これが評判を呼び、「追い山笠」に発展したという。

 

There are various theories about the origin of the Hakata Gion Yamakasa. According to the Kushida Shrine's tradition, one of the deities, Gion-no-Okami (Susanoo-no-Mikoto), was enshrined in 941. The Goryoe festival, which led to the current Gion Festival, was already being held in the capital (Kyoto), so one theory is that the festival began shortly after the enshrinement. There is also a theory that it originated in 1432, based on the Kyushu Gunki, which was the first written reference to it.

Among the various theories, the Hakata Gion Yamakasa Promotion Association believes that it began in 1241, when the widely known Shoichi Kokushi sprinkled water on a segaki shelf to ward off an epidemic. At that time, it was an era of syncretism between Shinto and Buddhism. It is said that this was combined with the Gion faith to ward off disasters and developed into the Yamakasa Shinto ritual. With this 1241 as its origin, the current year of 2023 will mark 782 years of tradition.

The period is from the Kamakura and Muromachi periods to the Sengoku period. The town of Hakata flourished as a center of trade with the continent, but because of this, it became a battleground for feudal lords and powerful clans during the Sengoku period, and was reduced to a burnt wasteland. Toyotomi Hideyoshi ordered the town to be restored, and this is known as the "Taikomachiwari" and "Hakatamachiwari." During this time, the Hakata Yamakasa must have also gone through periods of prosperity and decline. In the old days, Yamakasa floats were about 12 meters tall and were carried slowly, but according to the "Kushidasha Kagami," in the New Year of 1687 (the fourth year of the Jokyo era), when a bride from Doi-cho (Doi-ryu) who had married into a Tate-cho (Ebisu-ryu) returned home with her groom, some young men from Doi-cho poured a bucket over the groom as entertainment, which made the young men from Tate-cho storm in, causing a near-explosive situation. The situation was somehow resolved, but during a summer festival, the Ebisu school, who still had a grudge, tried to overtake the Doi school, who was eating lunch, and the Doi school, not wanting to lose, ran back, and this gained popularity and developed into the "Oi Yamakasa."

After overcoming several crises even after the Meiji Restoration, the Hakata Gion Yamakasa has become what it is today.

 

 

【fukuoka japanese restaurant】

 

MAIZURU KITCHEN in Fukuoka,Japan 

KOBE BEEF EEL　Aged Sashimi 

 

Japanese cuisine with the highest quality and chemical-free 

 

No chemicals 

Non GMO 

No MSG 

 

We promise you to enjoy the safest, healthiest and most overwhelmingly delicious food! 

 

 

The highest grade Kobe Beef fed on organic feed. 

 

Aged sashimi based on scientific evidence 

Charcoal-grilled top-grade eel 

Naturally grown vegetables 

 etc.

 

 Maizuru Kitchen

Reservations required

 

1F No.2 Hollywood Building, 1-9-11 Maizuru, Chuo-ku, Fukuoka City 

080-6452-6635 

 

Click here for reservation and MENU 

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https://1link.jp/yasu09

 

 

History of Maizuru Kitchen 

 

Yasukazu Okudaira Born in Fukuoka City in 1973 

 

From 1990 to 2012 I worked for a Japanese restaurant in Tokyo. 

Experienced product development projects for department stores, ministries, food companies, etc. 

 

From 2012, he started his own business I opened my own restaurant in Tenjin, Fukuoka. 

 

When a customer was hospitalized, I realized that it is impossible for customers to visit my restaurant unless they are healthy.

 

 Around the same time, I came across a soy sauce that was presented to the Emperor of Japan. 

I learned that the producers of that soy sauce had different ingredients, production methods, and ideas than the mass-produced soy sauce makers. 

That event made me change the emphasis of my restaurant's cuisine to quality.