著者

高正 晴子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.48, no.5, pp.399-406, 1997-05-15 (Released:2010-03-09)

参考文献数

127

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A survey was made of various cookery books from the Middle Ages to modern times to identify the consumption of whale meat in Japan.During the Muromachi Period, whales were considered valuable because of their sheer size, and the meat was served to high-ranking people like the Shogun.In the middle of the Edo Period, whale meat was served to the most important and least important members of a Korean delegation. Whalecatching had developed from harpooning to netting, enabling whales to be caught in large numbers so that whale meat became available for common consumption.Until recently, whale meat had been a common local food in many areas of Japan. Its size made it considered suitable for serving at important events, and it stood as a popular food source.The results of this survey clearly show that whale meat has been an important part of the Japanese diet over a long period of time.

著者

高正 晴子

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.10, pp.919-925, 1994-10-15

被引用文献数

1

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In this paper, I reffered to the record of the menus for the Shogun, Tokugawa Ienari, known as the Chori Sosho in oder to research into his dietary life. The first six volumes of the Chori Sosho are a record of meals served on special occations. A feature of the remaining twelve volumes is that the Shogun's dietary life includes special meals to commemorate previous ancestors and suchlike people. We can also separate the meals prepared for special occasions from those on ordiany days. The latter suggest that the Shogun's diet was simple. Fish dishes are most plentiful, then vegetable dishes, and that care is taken to avoid food poisoning. In conclusion, his diet can be said to be quite lavish and both full of variety and seasonal touches. It therefore appears that he was exempt from the laws against indulgence at the time.

著者

高正 晴子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.49, no.9, pp.1011-1019, 1998-09-15 (Released:2010-03-10)

参考文献数

38

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In this paper I have attempted to clarify the characteristic of the menus for the banquets held in Osaka for Korean delegations during the Edo period.Comparing the 6th Osaka banquet (1655) with the 7th one (1682) for the important officials of the delegation, changes were observed and the banquet for the 10th delegation (1748) tended to be simplified.Also, the delegates who arrived by ship were given food for the journey to and from Edo (Tokyo), and some of the attendants were supplied with food for two or more months when they remained in Osaka. At Osaka, there was the record that venison and whale meat sent by the Kii Tokugawa Household. The delegates were also invited to a drinking party by the Tsushima Household's officials in Osaka before they returned to Korea.Thus, each delegation was civilly received at Osaka, but the banquets became gradually simplified after 1682.

著者

高正 晴子 江後 迪子

出版者

一般社団法人 日本家政学会

雑誌

日本家政学会誌 = Journal of home economics of Japan (ISSN:09135227)

巻号頁・発行日

vol.50, no.8, pp.835-844, 1999-08

参考文献数

48

被引用文献数

1

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The characteristics and types of food served at wedding ceremonies of the Shimazu household in Kyushu are described.<BR>Shimazu wedding ceremonies were different from those of other major households. Food was served after exchanging <I>sake</I> cups. <I>Zoni</I> (a kind of mochi soup) and five kinds of <I>kezurimono</I> were included on the wedding menu. <I>Jinchu</I> (five-color rice), and <I>tegake</I> (a kind of <I>kezurimono</I>) and <I>tokokazari</I> (an alcove ornament) cannot be found at the wedding ceremonies of other important feudal lords. Thus, the Shimazu ceremonies were clearly different, although they were simplified over the years.

著者

高正 晴子 江後 迪子

出版者

The Japan Society of Home Economics

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.50, no.8, pp.835-844, 1999-08-15 (Released:2010-03-10)

参考文献数

48

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The characteristics and types of food served at wedding ceremonies of the Shimazu household in Kyushu are described.Shimazu wedding ceremonies were different from those of other major households. Food was served after exchanging sake cups. Zoni (a kind of mochi soup) and five kinds of kezurimono were included on the wedding menu. Jinchu (five-color rice), and tegake (a kind of kezurimono) and tokokazari (an alcove ornament) cannot be found at the wedding ceremonies of other important feudal lords. Thus, the Shimazu ceremonies were clearly different, although they were simplified over the years.

著者

神田 知子 高正 晴子

出版者

山口県立大学

雑誌

山口県立大学学術情報 (ISSN:18826393)

巻号頁・発行日

vol.1, pp.50-55, 2008-03-31

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朝鮮通信使とは,江戸時代に1607年から1811年まで,約200年間計12回にわたり,朝鮮国王から幕府に派遣された総勢300~500人もの平和外交使節団である.2007年は第1回から400年目の年にあたるため,「朝鮮通信使400周年記念,しものせき馬関まつり参加事業」の一環として朝鮮通信使おもてなし (饗応)料理の再現が行われた.再現した料理は1711年8月29日に,長州藩主毛利吉元が自ら接待にあたり,「長門下之関御馳走一番(長州藩の御馳走が一番)」と評された時の饗応料理の中で,三使(正使,副使,従事官)に提供された五五三膳と引替三汁十五菜の一部である.再現料理に要した食材料の種類から,動物性たんぱく質源である魚介類が多いことがわかった.また,保存効果や抗菌効果をもつ山椒やからし,わさびなどの香辛料が多用されていることがわかった。

著者

高正 晴子

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.49, no.9, pp.1011-1019, 1998-09-15

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In this paper I have attempted to clarify the characteristic of the menus for the banquets held in Osaka for Korean delegations during the Edo period. Comparing the 6th Osaka banquet(1655)with the 7th one(1682)for the important officials of the delegations, changes were observed and the banquet for the 10th delegation(1748)tended to be simplified. Also, the delegates who arrived by ship were given food for the journey to and from Edo(Tokyo), and some of the attendants were supplied with food for two or more months when they remained in Osaka. At Osaka, there was the record that venison and whale meat sent by the Kii Tokugawa Household. The delegates were also invited to a drinking party by the Tsushima Household's officials in Osaka before they returned to Korea. Thus, each delegation was civilly received as Osaka, but the banquets became gradually simplified after 1682.