著者

柏木 恭典 Yasunori Kashiwagi 千葉経済大学短期大学部 Chiba Keizai College

出版者

千葉経済大学短期大学部

雑誌

千葉経済大学短期大学部研究紀要 (ISSN:13498312)

巻号頁・発行日

no.3, pp.39-54, 2007

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This paper attempts to reveal the positive meaning of self-education of cooks in ramen-shops (ramen-ya) in order to reflect on the problem of self-education of teachers. In Japan, people who are going to become cooks in ramen-shops usually do not learn a method or technique for making ramen from an expert on ramen. Normally, they learn the knack of making ramen by self-education (dokugaku). In this case, they walk all over Japan in order to eat ramen and to understand what ramen is. In Japanese, there is a traditional concept as opposed to self-education; Shugyo (ascetic practice in Buddhism). In this paper, commonality between self-education and Shugyo will be shown.