著者

館野 美鈴 大久保 洋子 タテノ ミスズ オオクボ ヒロコ Misuzu Tateno Hiroko Okubo

雑誌

実践女子大学生活科学部紀要

巻号頁・発行日

vol.49, pp.33-43, 2012-03-10

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Japanese confectionery has changed in various ways over a long time. Many different kinds of confections have been made, from simple and familiar ones of daily life to luxury ones. Connected and refined especially with traditional events, certain of these confections have beenpassed down by people who consider their origin important. Among these, some are characterized by using natural leaves of tree. In this study, we examined the historical background and the actual conditions of transmission. As a result, wecount 34 kinds of leaves used in making confectionery. For making Kashiwa-mochi, in some regions, people use smilacaceous leaves instead of oak leaves and they eat Kashiwa-mochi not only for a seasonal festival but also at ordinary times. As annual events, the Boy's festival is well inherited and the custom of eating Kashiwa-mochi remains as well as Chimaki. Sakura-mochi is also popular but Tsubaki-mochi, which has a long history, has become less popular today.