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Post by solveig on May 19, 2017 22:31:47 GMT -5
I also have a problem with the lack of sugar during this time frame, I just do not believe it. China was refining cane sugar by the 8th century and had sugar cane plantations making blocks of refined sugar by the 9th century, with trade, sugar was available in Europe by the 12th century. Takamasa in「料理成立」notes that an, manjū, and yōkan made it into the Japanese culinary repertoire during the medieval period. Specifically, between the Genpei War and the arrival of the Portuguese. She also notes that satō (sucrose) was introduced to Japan during the Yamato Period. However, domestic prouction would still be primarily maltose as there was not a lot of sugar cane growing in Japan.
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Post by solveig on May 20, 2017 3:03:15 GMT -5
Takamasa in「料理成立」notes that 砂糖 satō was introduced twice. It was originally introduced during the Yayoi Period, and it was introduced a second time during the early Edo Period. This is not all that weird. Tea was introduced twice as well. Again, the Japanese had other sources for sugar which was generally adequate for the aristocracy. Just not cane sugar. Japanese commerce really got going during the Edo Period. Basically, a bunch of the mercantile houses that were established in the sixteenth century still exist. Regardless, Japan was a good place to market a variety of relatively local products. The Dutch appear to have established potato plantations in Java to sell to the Japanese. The Japanese word for potato is literally Javanese-tuber. Regardless, a variety of confections appear to have been made with maltose. Maltose continues to be important in East-Asian cuisine. You will find commercially produced maltose for sale in East Asian grocery stores. Although it is most likely too late for our purposes, you can also easily find potato starch for sale at East Asian grocery stores.
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jutte
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Post by jutte on May 21, 2017 16:22:29 GMT -5
... Incidentally, I have a book called『昔の茶の湯 今の茶の湯』which should provide some information about premodern practice. I also have a copy of『南方録』which claims to record early tea gatherings. Finally, I do have volume 19 of GR and 19.3 of ZGR which should cover tea. Good afternoon, MiLady What are these books, please? Google translate is not very much help - Elmar
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Post by Bun'ami on May 22, 2017 7:55:58 GMT -5
Takamasa in「料理成立」notes that an, manjū, and yōkan made it into the Japanese culinary repertoire during the medieval period. Specifically, between the Genpei War and the arrival of the Portuguese. She also notes that satō (sucrose) was introduced to Japan during the Yamato Period. However, domestic prouction would still be primarily maltose as there was not a lot of sugar cane growing in Japan. Solveig Hakase! Most excellent! You found a pre-modern source for an and yōkan! Could you please indicate the translation of " 料理成立 " and the ISBN for documentation purposes. Thanks again
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Post by solveig on May 22, 2017 11:44:22 GMT -5
Most excellent! You found a pre-modern source for an and yōkan! Could you please indicate the translation of " 料理成立 " and the ISBN for documentation purposes. Thanks again *SIGH* Proboards and the web browser did not cooperate on text entry and I lost the original version of my partially written reply. The table chronically the introduction of processed food into Japan in this article is attributed to『日本食文化の起源』 Nihon Shoku-bunka no kigen by 安達巖 Adachi Iwao (1939 - 2006) who was a culinary historian of some note. I do not have that book. I do have a copy of his book『日本型食生活の歴史』 Nihonkei Shokuseikatsu no Rekishi. ISBN: 4787704044. Ahah! There may be a typo in either the book or at OCLC! I just found『日本食物文化の起原』 Nihon shokumotsu bunka no kigen (1981) Cornell does not have a copy. The closest copy appears to be at the New York Public LIbrary for some reason. Michigan (one of the usual suspects) also has a copy. OCLC number: 13675459. No ISBN is given. I doubt that I can acquire a copy of this book. Gosh golly! It is possible for me to acquire a copy. *SIGH* Will I or won't I? Incidentally, it looks like somebody involved in the production of Shokubunkaron left out a letter in the title. One of the reasons that I like Shoku Bunka Ron is that several of the chapters have concise tables covering the introduction of raw ingredients and food products into Japan. The chapters themselves discuss archeological findings which justify the information in the tables. For example. They will talk about items being recorded in ancient books, on mokan (wooden tablets that were used in Japan prior to paper), diagrams of shell mounds, and stuff of that general ilk. So for example it will talk about entries in the wamyosho (pretty much Japan's first dictionary), Fudoki records (a sort of official gazettier system), mokan inventory tags, &c. It also has a nice paragraph or so about the fellow who introduced butter to Japan, who he was related to, and how he was rewarded. (He was some sort of court physician and as I recall either his father or grandfather was from Korea.)
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Post by solveig on May 22, 2017 12:15:02 GMT -5
... Incidentally, I have a book called『昔の茶の湯 今の茶の湯』which should provide some information about premodern practice. I also have a copy of『南方録』which claims to record early tea gatherings. Finally, I do have volume 19 of GR and 19.3 of ZGR which should cover tea. Good afternoon, MiLady What are these books, please? Google translate is not very much help - Elmar Hi Elmar!『昔の茶の湯 今の茶の湯』was published by Tankosha back in 1985. The title roughly translates as "Tea ritual of long ago - Tea ritual of today". The antiquity of『南方録』 Nanporoku is contested. This work is occasionally mentioned in social media devoted to the tea cult. Among other things, its authorship is disputed. A fellow claimed to have discovered the book in the late seventeenth century. This is a typical medieval ruse for writing original stuff. This was regularly done all over Europe. I believe that countless sutras were written long after the historical Buddha's death. I also believe that some were not even originally written in any Indic language, but were translated from their Chinese originals.
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Post by Bun'ami on May 28, 2017 19:54:51 GMT -5
Lima beans appear to have originated in South America. Further, they do not appear to have made it to Japan prior to 1601. True, but I haven't found a good source for white adzuki beans, the Korean market doesn't even carry them. The Navy bean would be a good substitute, barring that, I used the lima beans for ease of use.
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Post by solveig on May 29, 2017 21:35:00 GMT -5
Lima beans appear to have originated in South America. Further, they do not appear to have made it to Japan prior to 1601. True, but I haven't found a good source for white adzuki beans, the Korean market doesn't even carry them. The Navy bean would be a good substitute, barring that, I used the lima beans for ease of use. Actually, if you are looking for a more or less white bean to substitute for adzuki beans, then you should use the cowpea ( Vigna catiang var. sinensis) as that bean is actually used as a substitute for adzuki beans in Japan. Cowpeas have been in Japan since at least Heian times.
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Post by Bun'ami on Jun 4, 2017 13:25:43 GMT -5
I called it, Kuri namagashi, "Fresh Chestnut Sweets" 栗生菓子 What I achieved was a nice looking namagashi, in the shape of a chestnut, that tasted, smelled and looked of autumn, hopefully good enough for an autumn tea ceremony. I didn't get any pictures. Got some pictures before they got eaten! Bun'ami
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Post by Deleted on Apr 15, 2018 15:25:32 GMT -5
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Namagashi
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