Abstract
This study explores whether the inheritance and perpetuation of local food culture could lead to behavioral changes in
creating sustainable lifestyles, considering Ena City, Gifu Prefecture as an example. We conducted literature research,
interviews, and a questionnaire survey on hare food culture, such as events and rites of passage in the Ena region, to clarify
the characteristics of Ena region food culture. Moreover, to better understand the current state of folklore, we surveyed the
New Year's ceremonial foods, Toshitori and Zoni. As of 2023, events and rites of passage related to agriculture and Shinto
rituals are still relatively common in the Ena region, and the custom of preparing event food by the family continues to this
day, demonstrating the link between “family” and “society.” The role of ceremonial food in the Ena region can be viewed
from four perspectives.
1. Natural environment and seasons ⇒ Being close to and appreciating nature
2. Use of local ingredients ⇒ Ingredient characteristics and value
3. Communication (tradition) ⇒ Power to live (connection with people and things)
4. Engaging with local culture and events ⇒ Richness of sustainable food culture
