Loading ...
Sorry, an error occurred while loading the content.

15206Re: Period Japanese Food (Long)

Expand Messages
  • Date Saburou Yukiie
    Jul 1, 2004
      Thanks a lot, Solvieg, my Clan sister -
      Now I am hungry. Very hungry!

      Date Saburou Yukiie

      --- In sca-jml@yahoogroups.com, Solveig <nostrand@a...> wrote:
      > Noble Cousin!
      > Greetings from Solveig!
      > It is late and my books are in another room, so I will do this from
      > memory.
      > 1. Katsu is a corruption of cutlet and is a Meiji era import.
      > 2. Tempura is a derivative from a Portugese word and is a Portugese
      > import of the late 16th century.
      > 3. Most sushi is thoroughly modern.
      > 4. Ramen is an import from China which is recent enough or "Chinese"
      > enough to still be presented as "Chinese" in Japan where it is
      > sometimes associated with "gyoza" which is another fairly recent
      > import from China.
      > 5. Other noodles including soba, somen, and udon are more
      > to Japan even though noodles in general originated in china.
      > 6. Sashimi dates from the at least the Genroku period and probably
      > existed in late Muromachi Japan. However, early sashimi appears
      > have been pretty uniformly blanched with hot water before being
      > chilled and then served.
      > 7. Nabemono is quite old.
      > 8. There is not a lot of evidence for donburi in older documents.
      > 9. ozoni is quite acceptable.
      > 10. Soup has been a staple of the Japanese diet since Heian times.
      > Various forms of soup made with dashi extracted from katsuo,
      > sardines, whatever other dried fish you pick up at your local
      > store and konbu is quite reasonable. Addition of miso,
      > tofu, &c is also reasonable.
      > 11. I believe that shioyaki is just fine. In general, kushiyaki
      > are well supported by iconographic evidence.
      > 12. Sunomono dishes work.
      > 13. Teriyaki and especially sukiyaki are at best controversial.
      There is
      > a sugiyaki technique that is period.
      > 14. I do not have evidence to support tepanyaki techniques.
      > 15. Kamaboko features prominently in an early 17th century episode
      > Urasenke society. I believe that kamaboko is period.
      > 16. I suspect that shabu-shabu mainly dates from after the Russo-
      Japanese war.
      > Especially if you are using the distinctly shaped cooking
      > currently used. However, nimono is quite period.
      > 17. And yes, both yakisoba and chahan are pretty recent Chinese
      > 18. I also believe that mabodofu and kareraisu are quite modern.
      > There are several interesting sources for premodern Japanese
      > However, most of these are still available only in Japanese.
      > I know of two independent efforts to bring stuff about premodern
      > cookery to the English speaking world.
      > --
      > Your Humble Servant
      > Solveig Throndardottir
      > Amateur Scholar
      > +-------------------------------------------------------------------
      > | Barbara Nostrand, Ph.D. | Solveig Throndardottir, CoM,
      CoS |
      > | deMoivre Institute | Carolingia Statis Mentis
      Est |
      > | mailto:nostrand@a... | mailto:bnostran@l... |
      > +-------------------------------------------------------------------
      > | Note. Many popular "free" email services are automatically routed
      to |
      > | the trash by my email
      filters. |
      > +-------------------------------------------------------------------
    • Show all 34 messages in this topic