This dish is soba noodles and a variety of gourds seasoned with soy sauce and rapeseed oil, with a generous portion of hemp seeds scattered around. Soba has the power to cool your body, and hemp seeds to warm your body, it is said.
text & coordination / Rieko Ido, photo / Hajime Watanabe
As the height of the summer approaches, Obon season gets underway. Large and small fireworks, Tanabata festivals, Shoro-nagashi festivals, and numerous folk dance gatherings… crowds in Yukata (casual Kimono) flock to shrines and temples to enjoy summer funfairs. Street stalls offer games like ‘catch the goldfish’. Old-fashioned penny candies glimmer magically under the flickering lights of the stalls.
Obon is the week when the souls
passed away are supposed to come back to spend time with their family or descendants. The festival takes many forms – there is even a masquerade dance which carries on till dawn.
Vegetables with stick legs are prepared for the souls to ride on between worlds. Cucumber is prepared for the arrival trip, and eggplant is for returning to heaven, loaded with souvenirs. The sticks are made of hemp stalk core, which is also used as candlewick.

Seasonal dishes will be prepared in welcome. Strong smelling herbs like garlic are avoided as they deter the spirits, just as in the story of Dracula.


Rieko Ido
A graduate of Kokugakuin University, researcher of ancient Japanese customs and knowledge, conducting technical analysis on findings to apply them to modern lifestyles. Currently teaches at Tama Art University.

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