Yoshie Doi

A ritual in which salt is piled into a mortar to purify it and pounding and rolling rice cakes. Photographed on November 10, 2024.

　On November 10, 2024, we held the 6th Okudosan Summit at the Yamasaki house. This was the first time we made mochi. Making mochi is only possible with the cooperation of many people, and the mochi made with a mortar and pestle is done in perfect harmony. The work of cutting and rolling the mochi is also done in cooperation, quickly rolling them into balls. It seems that the work of pounding and rolling mochi makes human relationships smoother. Cooperation is important, so perhaps this strengthens these relationships.

　The mochi-pounding in the courtyard had the atmosphere of a time when neighborhood relationships were very close, and the work proceeded in a harmonious atmosphere. I was surprised to hear many people share the same impression, saying that it reminded them of when they were children and would gather with their neighbors to make mochi.

　First, we piled salt into the mortar and purified the mortar, which had not been used for many years, before starting the mochi-pounding. Participants took turns pounding the mochi. A young elementary school girl also tried pounding the mochi, and was able to roll the mochi beautifully.

　At this summit, a new member of the Okudosan Mirai-shu was born, bringing the total to 20. The youngest member of the Mirai-shu is in his 30s. He is the manager of the roasting and manufacturing company that makes sesame oil at Okudosan.

　There were also participants from the United States, who were pounding rice cakes with unfamiliar hands. It was probably their first experience of doing so. There are probably many Japanese people who have never been in a space like this, even in the Niwadaikoku of a traditional Japanese house, where there is a Chojabi fire.

　In order to inherit the Okudosan culture and pass it on to the next generation, I wanted to devise a system that would allow the current generation to reliably pass the baton to the next generation. The summit was an opportunity to think about what is delicious, what the origins of Japanese cuisine are, what the culture of fire is, and so on, in order to contribute to the deepening and evolution of food culture.

　In the future, we will continue to conduct research into how the culture and history surrounding the fire of the Okudosan have influenced the evolution of humanity, and we will continue to work to connect Kyoto’s Okudosan culture to the next generation.

The end of document
Translated by Masami Otani

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