The menus of food offered for seasonal rites (33 times in both spring and autumn) mainly written by Shunsui Rai (1746-1816, a Confucian of the later Edo era) were investigated. These rites were regularly scheduled in the spring and autumn seasons. The fixed menu consisted of a soup and three side-dishes as the main course, this being followed by libations and three relishes, and finally by sweets and tea. Vegetables in season were mainly used with fish and sea food products, and only poultry, eggs, and whale were used as animal products. Mushrooms were often used in the autumn rites. These seasonal rites, which were first organized by Shunsui Rai, became standard events in his family, and the next generation inherited the events in almost the same way.