The History and Culture of Japanese Food
Naomichi Ishige
Language: English
Pages: 284
ISBN: 0710306571
Format: PDF / Kindle (mobi) / ePub
First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.
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strips of c oloured pap er inscrib ed with wishes and romantic aspirations . Typical foods 65 THE FORMATIVE PERIOD include melon and somen (very thin wheat noodles) . The custom of eating somen on this date is originally Chinese, and may also reflect an amalgamation of wheat harvesting ceremonies held during the same season. 15 August: Held for several days around this date, the Bon Festival is the second most important event of the traditional calendar, after the New Year. It honours
lives of the common people as it did in China and Korea. It was generally the custom for the whole family to eat together, but their places were carefully determined. The head of the house had the seat of honour, the employees sat at the opposite end, and other members of the family occupied the intermediate places with males and older persons closer to the head. 3.6 Cooking and Banquet Styles All of the basic cooking techniques of the traditional Japanese cuisine that has been handed down to
Sea. I n some places sweet potawes became the source for at least 60 per cent of the food energy intake of the local p opulation [Koyama and Goto 1 9 8 5 : 492-6] . In locales where ric e production was low and habitation was sparse, there was p erceptible population growth following the introduction of the sweet potato. Two types of pumpkin squash had long been well established in Japan before new strains were introduced from the USA in the late nineteenth century. One group of varieties was
rich, fragrant koikuchi brew. This suited the Edoites well, and by the latter part of the eighteenth c entury the locally produced soy sauce had taken over the metropolitan market. In the cities , by the eighteenth century soy sauce had become the principal seasoning for food and miso came to be used almost exclusively fo r soup . But in remote rural districts, miso remained in use as a seasoning for daily meals until the early twentieth century, while soy sauce , purchased in small quantities
pots for cooking meat and cooking milk, in some homes a certain pot was reserved exclusively for cooking meat so as to avoid contaminating other foods. By the beginning of the twentieth century , resistance to meat eating was limited to the elderly. B eef stew had come to be eaten nationwide, regarded not so much as an ordinary meal but as a special treat. It was called sukiyaki in Osaka, Kyoto , Kobe and other parts of the Kansai region where, in contrast to Tokyo and eastern Japan, the stew was