Buddhist Cuisine Served after Hoon-Ko in Shirakawa-go: Survey in Ogi-machi, Shirakawa-mura

Abstract

Hoon-Ko is the largest annual Jodo Shinshu Buddhism event. We conducted a survey of Hoon-Ko cuisine prepared by households in Ogi-machi, Shirakawa-mura, Gifu Prefecture, from 2014 to 2016. In this area, Hoon-Ko is affectionately called "Honkosama" and is traditionally held in individual homes annually. The ingredient list contains local vegetables from each season, including edible wild plants such as kogomi and warabi that are harvested in the spring (based on a desirable shape and an unblemished appearance) and stored in a freezer until the day of Hoon-Ko. Hard tofu (Ohanbe), which is an important source of protein in this area, is an essential ingredient. Generational changes in cooking staff and the purchase of a new freezer have increased the variety of dishes. In the 2016 survey, more than 20 different dishes were prepared for approximately 30 people. Traditional four-legged tray tables and lacquer-ware used for the event have been passed down for generations. Considering the immense amount of time and labour required for the preparation, it may be difficult to continue this tradition.