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

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The Japanese radish is the most commonly consumed vegetable in Japan. It is rich in potassium, vitamin C, and dietary fiber. Different types of Japanese radish were evaluated for color, spiciness, sweetness, moisture content, and hardness in the raw state, and for hardness during heating. The results suggested that cooking influenced the characteristics of radish. The samples encompassed TAIBYOSOUBUTORI; SANTARO and RYOKKI, where an axial root part was white; BENIKURURI; and KYOMURASAKI and MURASAKIDAIKON, where an axial root part was red. As TAIBYOSOUBUTORI was easy to soften by heating, it was suitable for stewed dishes, and as SANTARO was hard to soften, it was heated for an extended period and is suitable for oden letting you include taste. RYOKKI had high moisture content and was soft when raw; therefore, we suggest using it in salads. Among BENIKURURI, KYOMURASAKI, and MURASAKIDAIKON, which had red root stems, BENIKURURI exhibited the reddest color. Conversely, MURASAKIDAIKON had a weak red color, closer to white. Red radishes were sweeter than white radishes. KYOUMURASAKI and MURASAKIDAIKON were mildly spicy and soft when raw, making them ideal for vegetable sticks and salads. BENIKURURI demonstrated strong spiciness, firm texture, and strong red color; therefore, we recommend grating it or slicing it thinly to add color to salads.

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