明治後期から大正初期にかけての沖縄における行事食の食品使用上の諸特徴

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タイトル別名
  • Characteristics of Food Usage for Traditional Annual Events in Okinawa During the Period Covering from the Late Meiji Era through the Early Taisho Era
  • メイジ コウキ カラ タイショウ ショキ ニ カケテ ノ オキナワ ニ オケル

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抄録

Food intakes at the occasion of annual events in Okinawa during the period covering from the late Meiji through early Taisho eras had important effects upon the dietary life of Okinawan people. Therefore, the present study is conducted to investigate the main annual events, the characteristics of food usage at the events and their nutritional significance. The main findings of our studies are as follows:\n1) The traditional annual events in those days were carried out according to the lunar calendar. The majority of these events were ancestor - worshipping festivals, among which "Seimei Sai" is one that is specific for Okinawa.\n2) It is traditional to serve vegetable dishes for ancestral events in Japan, but pork and fish were often used in Okinawa for such occasions. "Konbu" (seaweed) which is not a product of Okinawa but brought by the trade between China and Japan, was used at most annual events; the use of Taro potatoes was also characteristic of Okinawan event - foods.\n3) The Okinawan processing of certain foods such as "Mochi" "Tofu" and "Kastera - Kamaboko" was different from that of Japan.\n4) Cooking methods such as "Sushi", "Nabe - mono" and "Hitashi - mono" were found neither in the menu of annual events nor in that of everyday meals. "Zoni" and "Toshikoshi - soba", which are popular dishes for Japanese new year's eve and new year's celebration, were not found in Okinawa.\n5) These special foods played an important role in balancing the diet by providing additional proteins and fats which were insufficient in the everyday diet.

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