1 0 0 0 OA 江戸の料理書にみるカツオの食べ方に関する調査研究
The uses and styles of serving bonito during the first, middle and latter Edo periods were studied in cookery books written during those periods. Bonito cuisine was categorized into raw and heated, and processed bonito was also classified as dried bonito and dried bonito soup stocks. It has been reported that bonito has been eaten since the Jyoumon period, and this study, confirmed that eating raw bonito remained popular through the Edo period. The main cooking method used was boiling rather than roasting. Dried bonito was widely used as garnishing for sashimi, in fish and shellfish soup, and for cooked rice during the Edo period. The use of dried bonito in soup stock was believed to have started in the 16th century, although, the findings from this study show that it could be traced back to the 13^<th> century, long before the Edo period. Dried bonito soup stock was added to "iri-sake" which was used as a sauce for serving raw fish and also used to enhance the taste of many other dishes during the Edo period.