All over the prefecture

Vegetables, grains, etc.

In Fukui Prefecture, Buddhism, especially Jodo Shinshu, has long been a fervent religion, and from around the anniversary of the founder Shinran Shonin's death (November 28th of the lunar calendar, January 16th of the new calendar) through the New Year, Hoonko, the largest annual event of the Jodo Shinshu sect, is held in various places. In Fukui Prefecture, it is called "Honkosan" or "Oko-sama. It is meant to honor Shinran's teachings and to express gratitude for his virtues. Hoonkosan can be held at temples, homes, or community halls. During the Hoonko period, a vegetarian meal called "otsuki" is served to those gathered for lunch between the morning and afternoon services and dinner, which is based on a one-soup, three-course meal of seasonal harvest (vegetables and grains) and beans (deep-fried tofu and tofu). This is called " Houonko ryori" (Houonko cuisine). Houonko ryori are not eaten only at temples, but are prepared and served to many people, mainly by local women, during Buddhist services and festivals. Houonkou ryori is also served on the dinner table in everyday life, and has taken root in home cooking as a "taste of the hometown.

It is served during the "Houonkou" festival held from fall to winter. Because osai is made with locally harvested food and prepared according to a recipe handed down from generation to generation, it has taken root as a local dish. It has also become a common recipe for everyday meals in ordinary households. In addition to "ganmodoki, thick fried bean curd and vegetable stew," "fu with spicy sauce," "zen-maize with tofu paste," "suko," "nimame," "ohazuke," "miso soup with battered beans," "Gojiru," "namasu," "kinpira" and "otsubo (boiled red beans and taro)," regional dishes and locally grown ingredients are also served at the dinner table. Among them, azuki is said to have been a favorite food of Shinran Shonin, and azuki stew and azuki imo (azuki bean paste) are made here.

Take "Gojiru" as an example, which is a typical " Houonko ryori". Soybeans soaked overnight are grinded in a mortar and pestle, then boiled with water (or soup stock depending on the region or household) and ingredients, and then miso (soybean paste) is added. Chili peppers are also good with Kureshiru. For "otsubo," azuki beans are boiled and sweetened with sugar, and then slightly salted taro is added.

In an effort to preserve Houonko ryori, including local dishes that have been eaten in the local area for centuries, workshops are held where participants can listen to a Buddhist service or sermon and taste the dishes. In addition, some ryokan (Japanese-style inns) are now offering " Houonko ryori" as their specialties.