江戸後期広島藩の儒者として活躍した頼春水一族が残した頼家家祭特殊祭礼供物献立の内容を検討した結果，以下のことが明らかとなった．①特殊祭礼供物献立は，特定祭名のもの，春水の江戸詰帰藩時のもの，家族状況を考慮した遅延時祭のものの3通りに分けられた．②儒家祭導入期の供物献立には「猪口牌」，「台引」，「後段」，「二の汁」など，春饗・秋饗の基本形式（一汁三菜の本膳料理一酒・酒肴一葉子・茶）には従っていないものがみられ，頼家の時祭供物献立の形式確立までの様子をうかがうことができた．③使用食材は春饗・秋饗供物献立より数は少なかったが，種類や傾向の違いはみられなかった．④春水の代で始められた頼家家祭は試行期間を経て型が決ったが，安定定着までには30年近い年月が必要であった．%The ingredients in menus offered for Confucian occasional rites (9 times in irregular seasons), mainly written by Shunsui RAI (1746-1816, a Confucian in the later Edo era), were investigated. The rites were classified into three groups: specific rites (an announcement of the construction of a Confucian altar or the expiry of mourning), welcome announcements of Shunsui's return from Edo city for alternate-year attendance, and delays due to sickness and passing away of family members. The dishes and descriptions of menus written during 1790-1803, the early stage of the introduction of household rites in the Rai family, did not show consistency. They were different from the usual menu combination consisting of one soup and three side-dishes in a principal course, for example, dishes called daibik, godan, and another soup were added. The ingredients used in the occasional rites were no different from the menu that was formulated for seasonal rites usually held in the spring and autumn. This variety in the menus for occasional rites set the pattern for seasonal rites that were regularly held until next generation in Rai family.
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