Yoshie Doi

On December 4, 2022, the 4th Okudo-san Summit was held at Wakamiya Hachimangu Shrine in Gojozaka. It was the first time for me to use a portable kamado-san at the Okudo-san summit. The participant team brought four Kamado from Nara Prefecture and cooked new rice in the precincts. It was unexpected that participant kept getting 5, 4, and 3 bowls of freshly cooked freshly cooked rice in large bowls. It was very delicious.

We held a summit at the shrine office, and we formed “Okudo-san Miraishu”this time.

This time, we were able to participate in the Hitaki Festival after the Okudo-san Summit. Before the war, this event was held in each town of Kyoto, but now it is a Shinto ritual in limited places. Everyone seems to have their own ideas about fire. Everyone who participated told me that they remembered their old parents’ home, and that they remembered their parents and grandparents. I think there is something about fire that reminds us of memories that lie dormant in the depths of our hearts.

Since 2007, I have worked with Okudo-san by holding lectures and hands-on learning sessions with Okudo-san at Kyo-suzume School and elsewhere. It’s only been 15 years, but I’ve learned a lot. I am particularly impressed by the efforts of a long-established store that simply protects its tradition without advertising that it uses Okudo-san.

I formed “Okudo-san Miraishu” to let everyone know more about our daily precious efforts.

　As the times change, there are things that should be preserved, essential things that should be inherited, and things that should be further evolved. I think that cultivating a heart that appreciates fire is what people are currently lacking.

Just as food has a nationality, if fire has a nationality, I think Japanese fire is the light that connects the lives of Japanese people. I believe that Kyoto’s fire culture is special, as seen in the year-end and new year Okeramairi. There is a philosophy that respects the source of the fire and resets it with a new fire to open up a new era. When the Meiji Emperor was born, he was lit at Doki Kawabata’s residence, and the well water at Nakayama’s residence was used as his first bath.

　When we have a meal, we say “itadakimasu”. “Itadakimasu” in French is “bon appetit”, and in English it is called “Let’s eat”. The French and British people who knew this were so moved that they cried. Moreover, the Japanese are taught from childhood. By the way, “bon appetit” is a word close to “enjoy” that the person who made it said. In Japan, such a deep philosophy is contained in the mere word “itadakimasu.” I think fire is the fire that connects life.

Nowadays, gas has changed to IH, and people no longer can’t have the chance to look a fire. The ancestors of mankind who started using fire are very old, but we would like to confirm at the Okudo-san Summit the spirit that has been passed down from the time when the benefits of fire were commonplace to the present.

　Looking at the history of the kitchen for 10,000 years, there is a very interesting discovery. I think that the standard of deliciousness, which used to take time and effort to eat, has changed in exchange for convenience. While keeping up with the times, we will continue to pursue delicious rice and delicious meals.　　　

　　　　Kyo-Suzume Culture and Tourim Institute　

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　(Japanese Alphabetical order)

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