Abstract
This paper aims to explore the role of gastronomy tourism in the development of the local food system. To achieve this objective, the paper explores the current state of supply of Buddhist cuisine in temples in the Koyasan area which offer accommodation services and how they evaluate utilizing locally grown food. Using explanatory sequential mix-methods research, the results show that the respondents do not necessarily have strong connections with local producers, but more than half of them showed their interest of using local products. The reasons offered were because they believe that they can obtain fresh vegetables through such a supply route and that such practices can contribute to rural revitalization．
