著者
冨岡 典子
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.52, no.6, pp.511-521, 2001-06-15 (Released:2010-03-10)
参考文献数
28

The following are the results of a study of the introduction and the spread of edible burdock into Japan as a food material for Japanese cooking.The edible burdock was first used for medicinal purpose, but in the Heian Period, “nisime-gobou” and “tataki-gobou” appeared. In modern times, “nisime-gobou” becomes popular as a nationwide dish prepared for New Year's, whereas “kinpira-gobou” is popular in the northern part of Kantou, and “tataki-gobou” in the Kinki area. These dishes are thought to have originated from “nanukadaki-gobou, ” “kara-gonbo” and “denbugobou” which had been handed down throughout Japan. The edible burdock was used in folk remedies and was highly evaluated for nutritious and medicinal food.From the facts combined with previous reserch, it is inferred that the edible burdock which formed an indispensable part of New Year's festivals in ancient times becomes an important food of the Japanese New Year's as one of “osechi ryouri (special dishes with simbolic meanings of longevity and good fortune).” Also, the eating of the edible burdock in Japan was influenced by the eating of the foreign edible burdock which was similar to Japanese wild thistles generally eaten at that time.

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日本におけるごぼうを食材とした料理の地域的分布と食文化 https://t.co/jtQj31aW4t 八尾の若ごぼうの簡単な聞き取り結果を掲載。『南高安地域は葉ごぼうを若ごぼう,ヤー(矢)ゴンボと呼ぶ.』『江戸時代に大阪の上町台地で栽培さrていたものが,大正の頃,八尾地域にも栽培が広がり』(続く)

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