著者

福崎 春子

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.36, no.10, pp.770-778, 1985-10-20 (Released:2010-03-10)

参考文献数

75

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In Part 1, by studying the tea-ceremony classics Nanboroku, Sennorikyu's opinion concerning meals served in the tea-ceremony was interpreted and the origin of the meals was clarified.Study was continued to make clear details of the served foods referring to the documents of teaceremony classics, cooking books, dictionaries which were published between the latter half of the 16th century and the first half of the 17th century and some cooking books in the 18th century.This report contains the study of the soups in the tea-ceremony meals which are difficult to understand with the present knowledge and disappeared in the present-day cooking. The soups were classified in two groups, i.e., the one was a side food taken with boiled rice and the other a relish taken with Sake (Japanese wine). Bean paste was usually used for seasoning of the soups and clear soup was prepared by suitably treating bean paste as soy sauce was not popular.In addition, cooking techniques of vegetables, birds, shellfish and so forth being used in the soups were examined.