Hoba-meshi, Hoba-kowameshi, Hoba-musubi, Hoba-sushi, and Hoba-maki were made at a mountain village of Kisodani and the Shimo-ina south using the sterilizing power of bokuha. A made home became little, but Hoba-maki and Hoba-mochi are handed down from generation to generation as an event food of a seasonal festival in May 5th, and production is sold the time at a snack shop in Kiso-ji.