In Kumano-gawa Village, due to the terrain—with deep mountains and little flat land—a diet that did not rely solely on rice has developed. Historical records indicate that taro was treated as a vital food source and, in areas where rice was scarce, served as the mainstay of daily meals. Barley rice and tea porridge were also common on the table, and the practice of using limited grain resources efficiently to stave off hunger was deeply rooted in the daily life of this mountain village. Tea porridge is also significant when considering Kumano’s food culture. According to the Ministry of Agriculture, Forestry and Fisheries, in regions with limited rice-growing areas—such as the Kumano mountainous region—tea porridge (known as “oka-san”), made by cooking rice with bancha or other types of tea, was widely consumed. People did not merely stretch the rice with water; they also added taro and sweet potatoes to make the meal more filling. This was not only a frugal dish born of the region’s harsh conditions but also a culinary culture that evolved into a distinct local flavor. Records from Wakayama Prefecture also confirm that the practice of adding taro to tea porridge was passed down. Since the Kii Peninsula is largely mountainous and arable land was limited, people supplemented their diet by combining rice with tubers and barley. The taro from Kumano-gawa Village can be seen not merely as a side dish, but as a food that symbolizes the wisdom of people who adapted to the mountainous terrain to sustain their way of life.
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