著者

今田 節子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.45, no.7, pp.621-632, 1994-07-15

被引用文献数

3

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The eating habits of sea vegetables (edible seaweeds) in the Sanin coastal area were investigated by informal interview of the residents. The results were as follows : (1) 27 kinds of sea vegetables were eaten, and many kinds of brown algae were eaten in the eastern part of the Sanin coastal area. On the other hand, in the western part, many kinds of red algae were eaten. (2) The sea vegetables were harvested for the income and self-sufficient food. For instance, wakame, mozuku and iwanori were the efficient sources of income. (3) The properties of sea vegetables that the residents learned from their experiences were utilized in the traditional method of drying, storing, and processing the sea vegetables. (4) The sea vegetables were used as the daily food, the substitutes for the vegetables in the winter and the emergency food in a famine. (5) Many kinds of sea vegetables have been used as the foods for events concerning both Buddhist and Shintoist rituals. Concerning these characteristics of eating habits of sea vegetables, the regional differences of the kinds of sea vegetables and the foods for events were seen in the eastern and western parts of Sanin coastal area, and these were greatly influenced by the ecological features of sea vegetables, the natural and human living environment in the Sanin coastal area, and the long history of using sea vegetables.

著者

今田 節子 藤田 真理子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.54, no.2, pp.171-181, 2003-02-15 (Released:2010-03-10)

参考文献数

21

被引用文献数

3

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The traditional habits of eating the fermented and preserved foods, shiokara and gyosyou, and their regional characteristics were investigated by studying Nihon-no-Shokuseikatsu-Zenshu which records the traditional eating habits of each prefecture in Japan. One hundred and fourteen kinds of shiokara and gyosyou are recorded in Nihon-no-Shokuseikatsu-Zenshu throughout the entire country. However, most of these records are for fishing villages and nearby farming villages in the Sea of Japan coastal areas and the Pacific coastal areas. The fish most commonly used to make shiokara and gyosyou are cuttlefish, sweetfish, sardines, bonito, mackerel and their internal organs. shiokara and gyosyou are grouped into three types : type A, in which the fish is mixed in fermented liquid, account for 70%; type B, a pureed form, account for 25%; and type C, a liquid form, account for 5%. Types A and B are eaten as side dishes with sake and rice. The fish of type A are also used as cooking ingredients for boiled, grilled and dressed food, and the fermented liquid of type A and types B and C are used as condiments. shiokara and gyosyou are very common foods; in fishing villages, this preservation method efficiently uses very large catches of fish, and in the Tohoku and Hokuriku areas, the fish are preserved to insure a food supply throughout the winter.