Chiko the one-year-old beagle saves Buddhist priest from bear mauling
Chiko shows it's good to be noisy.
Unfortunately, reports of human-bear encounters have been steadily on the rise as rural populations continue to decline and bears venture out further in search of food. Though sometimes such encounters are humorous and thankfully resolved without incident, bears are extremely dangerous animals and should be avoided at all costs.
Caution should especially be taken when out in or near wooded areas as a bear can emerge at any moment, much like one did for Yoshihara Togen, the head priest of Yokoku Temple in Gosen City, Niigata Prefecture. On 29 May, Togen and a beagle named Chiko took a walk along a mountain trail and crossed paths with a roughly 1.6-meter-tall bear.
As soon as Togen saw the animal it charged at him and tackled him by the legs. The fall and bear's weight on top of Togen caused his shoulder to dislocate and damaged his ligaments. As you can see from the news report below, Togen is actually a pretty swole Buddhist priest, but the attack was so sudden and affected his limbs so badly that even a guy of his physical condition was utterly helpless to do anything.
In most cases, this would have been the end for anyone in Togen's position, but Chiko stepped in, began barking loudly, and charged at the bear. This spooked the bear and made it retreat back into the woods. The one-year-old beagle then bravely chased the bear and disappeared among the trees.
Fearing the worst, Togen immediately got his car and went out in search of Chiko. However, only 30 minutes later he got a call from his wife saying Chiko had made it home safely and reportedly looked rather proud of himself.
As amazing as this story is, it's about to get even more surreal, because Togen was actually fostering Chiko at the time of the incident. Chiko's original family had given him up because his barking — the same barking that saved Togen's life — was too loud. They returned Chiko to his breeder, who then entrusted him to the care of Yukoku Temple.
The possibility of divine intervention was not lost on readers of the news according to online comments, all of which unanimously agreed that Chiko was a very good boy.
'I cried reading that. He must have been scared but he tried his best.'
'There's a god that casts things out and a god that picks them up.'
'Beagles are meant for hunting and can be really noisy. I'm glad he found a good home.'
'Those two came together under such bad circumstances but it felt like he was destined to be there.'
'That priest is ripped.'
'The priest must be pretty tough too, driving a car with a dislocated arm.'
'If a bear could take a guy like that so easily, I'd have no chance.'
'Beagles are sometimes called the 'bells of the forest' because their barking is so loud it resonates.'
'Don't get on Chiko's bad side.'
'Saved by barking… Chiko is the greatest hero!'
Yokoku Temple is said to date back to 1504 and has endured through the legends of many famous samurai and warlords. Now, a new chapter has been added to its history: The Legend of Gosen no Chiko-sama.
Source: TeNY TV Niigata, Yukoku Temple, Twitter/@livedoornews
Featured image: Pakutaso
● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter!
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
SoraNews24
7 days ago
- SoraNews24
Chiko the one-year-old beagle saves Buddhist priest from bear mauling
Chiko shows it's good to be noisy. Unfortunately, reports of human-bear encounters have been steadily on the rise as rural populations continue to decline and bears venture out further in search of food. Though sometimes such encounters are humorous and thankfully resolved without incident, bears are extremely dangerous animals and should be avoided at all costs. Caution should especially be taken when out in or near wooded areas as a bear can emerge at any moment, much like one did for Yoshihara Togen, the head priest of Yokoku Temple in Gosen City, Niigata Prefecture. On 29 May, Togen and a beagle named Chiko took a walk along a mountain trail and crossed paths with a roughly 1.6-meter-tall bear. As soon as Togen saw the animal it charged at him and tackled him by the legs. The fall and bear's weight on top of Togen caused his shoulder to dislocate and damaged his ligaments. As you can see from the news report below, Togen is actually a pretty swole Buddhist priest, but the attack was so sudden and affected his limbs so badly that even a guy of his physical condition was utterly helpless to do anything. In most cases, this would have been the end for anyone in Togen's position, but Chiko stepped in, began barking loudly, and charged at the bear. This spooked the bear and made it retreat back into the woods. The one-year-old beagle then bravely chased the bear and disappeared among the trees. Fearing the worst, Togen immediately got his car and went out in search of Chiko. However, only 30 minutes later he got a call from his wife saying Chiko had made it home safely and reportedly looked rather proud of himself. As amazing as this story is, it's about to get even more surreal, because Togen was actually fostering Chiko at the time of the incident. Chiko's original family had given him up because his barking — the same barking that saved Togen's life — was too loud. They returned Chiko to his breeder, who then entrusted him to the care of Yukoku Temple. The possibility of divine intervention was not lost on readers of the news according to online comments, all of which unanimously agreed that Chiko was a very good boy. 'I cried reading that. He must have been scared but he tried his best.' 'There's a god that casts things out and a god that picks them up.' 'Beagles are meant for hunting and can be really noisy. I'm glad he found a good home.' 'Those two came together under such bad circumstances but it felt like he was destined to be there.' 'That priest is ripped.' 'The priest must be pretty tough too, driving a car with a dislocated arm.' 'If a bear could take a guy like that so easily, I'd have no chance.' 'Beagles are sometimes called the 'bells of the forest' because their barking is so loud it resonates.' 'Don't get on Chiko's bad side.' 'Saved by barking… Chiko is the greatest hero!' Yokoku Temple is said to date back to 1504 and has endured through the legends of many famous samurai and warlords. Now, a new chapter has been added to its history: The Legend of Gosen no Chiko-sama. Source: TeNY TV Niigata, Yukoku Temple, Twitter/@livedoornews Featured image: Pakutaso ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter!
27-05-2025
Getting to Know the Many Different Faces of Japanese Fu
A versatile ingredient, fu made from wheat gluten appears in a vast array of Japanese cuisine, bolstering meals, brightening dishes, or providing a hearty snack. Below are some of the many different types and uses of fu . Temari-fu Shaped like traditional embroidered temari balls, this type of yaki-fu (baked or roasted fu ) provides a festive addition to seasonal and celebratory dishes, particularly soups. (© Pixta) Awa-fu A type of nama-fu (boiled or steamed fu ) containing millet flour. (© Pixta) Nama-fu dengaku Nama-fu like awa-fu or varieties containing mochi and other types of starchy flour that are served with a coating of sweetened miso paste. (© Pixta) Fu-manjū Steamed dumplings made with nama-fu , fragrant yomogi (mugwort), and stuffed with adzuki paste or other sweet fillings. (© Pixta) Komachi-fu Small yaki-fu used in soups, stews, and as garnish. (© Pixta) (© Pixta) Hana-fu Yaki-fu formed like colorful flowers. It is often used to brighten or add a seasonal touch to dishes. (© Pixta) Kuruma-fu A wheel-shaped yaki-fu . As it retains its chewiness in liquids, it is used in soups and simmered dishes or is soaked in sweet or savory marinades. A popular recipe resembling French toast features grilled kuruma-fu slathered in syrup and toppings like fresh fruit. (© Pixta) (© Pixta) Ita-fu A flat-type of yaki-fu used in soups and as a meat substitute in stir-fried and simmered dishes. (© Pixta) Uzumaki-fu A small, rolled yaki-fu used to add a decorative and chewy element to soups, broths, and other dishes. (© Pixta) (© Pixta) Chōji-fu A thick, rectangular yaki-fu from Shiga Prefecture. It features as the main or minor ingredient in a variety of cooking, including shōjin ryōri (Buddhist vegetarian cuisine). (© Pixta) Abura-fu An oblong, deep-fried fu associated with northern Miyagi Prefecture. It features in the dish abura-fu don , in which it is simmered in broth with other ingredients and served over rice. (© Pixta) (Originally published in Japanese. Banner photo © Pixta.)
27-05-2025
Fu: Savoring the Tastes and Textures of Japan's Traditional Vegan Wheat Protein
The traditional Japanese food fu appears in a wide array of dishes, from soups to hotpots to stir-fries. Glutenous and protein-rich, it adds texture to dishes and often replaces meat, offering healthy, hardy vegetarian options of mealtime favorites. We look at the three different types fu and their uses. Fu is a traditional Japanese food made from wheat gluten. Spongy and protein-rich, it absorbs the flavors of other ingredients, making it a versatile and nutritious addition to everything from soups to simmered dishes to stir-fries. As it is plant-based, it has long been a staple in shōjin ryōri, Buddhist vegetarian cuisine. Fu is made by mixing wheat flour into a dough to create gluten, which is then kneaded and washed in water to remove the starch. The resulting elastic mass is combined with different ingredients and baked, steamed, or deep-fried to make different types of fu. The ancestor of fu is thought to be a food called menchin, which Zen monks studying in China purportedly brought back to Japan during the Muromachi period (1333–1568). Early on, wheat was a rarity and fu was typically only eaten at temples, shrines, and the imperial court on special occasions. With the start of the Edo period (1603–1868), improvements in wheat farming and transportation made the grain more readily available, and fu became a more prominent part of the diets of regular people. Just as for Buddhist monks in the past, people today enjoy fu as a healthy food that is high in protein but low in calories. Below we look at the three main types of fu: steamed or boiled nama-fu, baked yaki-fu, and deep-fried age-fu. Nama-fu This type of fu typically contains other ingredients like yomogi (mugwort), sesame seeds, and various flours made from millet or glutinous rice, which produce a range of colors, tastes, and textures. Nama-fu is steamed or boiled and is chewy in texture. It comes in a variety of shapes and styles, such as rectangular dengaku enjoyed with sweetened miso paste or formed into decorative items resembling things like spring blossoms and autumn leaves that add seasonal zest to home cooking as well as traditional multi-course kaiseki cuisine. Nama-fu resembling seasonal items like mushrooms, autumn leaves, and slices of lotus root. (© Pixta) Yaki-fu Yaki-fu is made by adding wheat flour to gluten and then baking the concoction, allowing it to be stored for long periods without spoiling. It readily absorbs broths and marinades while retaining its chewiness, making it a popular addition to soups, hotpots, and simmered dishes A small variety called komachi-fu is often added to miso soup, and the round kuruma-fu, which is made by wrapping multiple layers of fu around a stick before baking it, and flat ita-fu make hardy substitutes for meat in stews and fried dishes. The amount of wheat flour added to the gluten determines the consistency of yaki-fu, with more producing heavier and less making lighter types. Other varieties of yaki-fu include colorful, flower-shaped hana-fu, rolled uzumaki-fu, and large, bun-like manjū-fu. There are also numerous regional variations. Kuruma-fu with Okinawa-style stir-fried vegetables. (© Pixta) Age-fu Age-fu is also made by mixing wheat flour and gluten, but instead of being baked it is fried, with the final product having a round, oblong appearance not unlike a small baguette. It is most closely associated with northern Miyagi and southern Iwate Prefectures, with a popular variety known as sendai-fu served in the katsudon style over rice and topped with egg. Aburafu-don made with sendai-fu is a filling, healthy treat. (© Pixta) Fu Spinoffs The starch-rich residue leftover when fu is made is also put to use. Mixed with water and left to ferment for around two years, it solidifies into a mochi-like texture when steamed. It is mixed with powdered kudzu root to make kuzumochi, a popular dessert in the Kantō area that is savored with sweetened soybean powder (kinako) and Japanese brown sugar syrup (kuromitsu). Kuzumochi. (© Pixta) (Originally published in Japanese. Banner photo © Pixta.)
