葉利用菓子の食文化研究  [in Japanese] Cultural Study of Food, Focusing on Japanese Confections Wrapped with a Leaf  [in Japanese]

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Author(s)

Abstract

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.

Journal

  • Bulletin of Jissen Women's University, Faculty of Human Life Sciences

    Bulletin of Jissen Women's University, Faculty of Human Life Sciences (49), 33-43, 2012-03

    Jissen Women's University

Codes

  • NII Article ID (NAID)
    110008916588
  • NII NACSIS-CAT ID (NCID)
    AN10494731
  • Text Lang
    JPN
  • Journal Type
    大学紀要
  • ISSN
    1341-3244
  • NDL Article ID
    023883590
  • NDL Call No.
    Z6-625
  • Data Source
    NDL  NII-ELS 
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