Daisen Okowa and Tofu Cuisine

Daisen has been revered since ancient times as a sacred mountain for Shugendō mountain ascetic practice, and the tradition of Buddhist vegetarian cuisine eaten by monks at Daisen-ji Temple continues to this day. Daisen okowa is a local specialty—sticky rice with wild vegetables and chicken steamed with Daisen's famous spring water—known for its simple, rustic flavor. Tofu made with Daisen's clear underground spring water is also a local specialty, renowned for its rich soy flavor. Along the approach to Daisen-ji Temple, dining establishments offer Buddhist vegetarian cuisine sets combining okowa and tofu, perfect for a meal after hiking or trekking.