{"id":37742,"date":"2022-08-21T05:04:51","date_gmt":"2022-08-20T20:04:51","guid":{"rendered":"http:\/\/kochihen.replan.ne.jp\/?p=37742"},"modified":"2022-08-22T18:46:54","modified_gmt":"2022-08-22T09:46:54","slug":"%e3%80%90%e3%83%80%e3%82%a4%e3%83%89%e3%82%b3%e7%a9%ba%e9%96%93%e3%81%a7%e3%81%ae%e8%aa%bf%e7%90%86%e9%85%8d%e8%86%b3%e6%b0%91%e4%bf%97%e5%8f%b2-%e3%80%8c%e8%b5%a4%e5%9f%8e%e5%9e%8b%e3%80%8d%e9%a4%8a","status":"publish","type":"post","link":"https:\/\/kochihen.replan.ne.jp\/?p=37742","title":{"rendered":"\u3010\u30c0\u30a4\u30c9\u30b3\u7a7a\u9593\u3067\u306e\u8abf\u7406\u914d\u81b3\u6c11\u4fd7\u53f2 \u300c\u8d64\u57ce\u578b\u300d\u990a\u8695\u6c11\u5bb6-4\u3011"},"content":{"rendered":"

\"\"<\/a>
\n\"\"<\/a>
\n\"\"<\/a>
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\n\"\"<\/a>
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English version\u2b07<\/p>\n

Folk History of Cooking and Catering in a Daidoko Space “Akagi Type” Yosei-Minka-4
\nThe culture of sitting on tatami mats and the manner in which food was prepared and served. I wonder if “sitting and bending forward to cook” became a habit among Japanese people from there. …<\/p>\n

I like to cook.
\nI look at old houses from the perspective of “how do you cook a meal?
\nIn modern houses, it is common to cook standing up.
\nHowever, it is said that this was actually a “revolution” in Japan historically.<\/p>\n

This Sekine family residence is a cooking space from the late Edo period to the early Meiji period.
\nThe daido is located adjacent to the earthen floor connecting the front and back entrances.
\nThis is a natural arrangement considering the ingredients, fire source (firewood, etc.), and water supply and drainage.
\nThree fire sources are grouped at the point of contact between the earthen floor and the raised floorboard.
\nA place to store firewood and other materials for fire control is enclosed and adjacent.
\nOne is a cooking stove for cooking rice and other dishes. The one next to it has pots and pans hanging from it.
\nThe next one has a pot hanging from it, indicating that this is the main cooking fire for pots and pans.
\nA wooden floor surrounds the main cooking pot.
\nOn the other hand, the one on the earthen floor with a kettle on top is a large metal pot with a lid.
\nIt is made of large metal and has a lid. The kettle is suspended by a free hook, so it must be a cooking fire.
\nIt may be a cooking fire, but it is unclear how it was used.
\nI imagine that a charcoal-like fire was put inside the cauldron and used for
\nIt is possible that a charcoal-like fire was put inside the cauldron and used for “grilled” dishes.
\nThe location of the firepower and the firewood storage area is very reasonable.
\nThe fireplace is made of stone such as Oyaishi.
\nConsidering the heat storage, it could have been used as both a cooking and heating fire power.
\nThis is a “kozaru,” or small monkey, which regulates the pot’s fire power, and it is a wonderful “folk art” device.
\nIt is a work of artisanal labor, but the choice of theme and sense of fun are both excellent.<\/p>\n

On the other hand, the sink is placed in a location adjacent to the back door with a water bottle.
\nThe sink, on the other hand, is placed adjacent to the back door of the house and close to the well in the back, which is also reasonable.
\nThe device that looks like a sink is continuous with the water bottle, showing its integrated functionality.
\nFrom the sink, you can go up the step to the board room.
\nOn the right side, “seasonings” are placed.
\nIt is presumed that the workers sat down and bent forward to cut and season the food.
\nI imagine that the cupboard was omitted in the process of relocating and restoring the house.
\nIt must have been located somewhere in this board room.
\nEven at the Medieval Warring Period “Ichijodani” site, cooking, which involves sitting down and cutting materials, is
\nThe cooking was done by “sitting down and bending forward”.
\nAlthough it would be easier to work standing up from the standpoint of efficiency, the Japanese used this kind of workspace for a long time.
\nI believe that Japanese people have been using this kind of work space for a long time.
\nIt is interesting to think about the cause and effect of this kind of cooking space tradition.
\nIt seems to me that the common practice of serving food and this work space are in harmony.
\nIt is more reasonable to arrange the dishes on a large flat space when considering serving. Is this a cause or a result?
\nThe predominance of tatami mats, which are a sitting lifestyle device, and the lack of development in the direction of tables and chairs, and
\nand the relationship between this sitting posture and the food preparation and serving behavior.
\nThe Japanese food culture was formed through the “standing work” of sitting posture and serving food.<\/p>\n

Smoke and smells generated in the kitchen function are diffused through the openings and thatched roofs, and are ventilated.
\nThe smoke and odors generated by these kitchen functions were diffused through the openings and thatched roofs to provide ventilation and at the same time to inform farm workers when it was time to eat.
\nThe “maternal” atmosphere has long been imprinted on the Japanese people.<\/p>\n","protected":false},"excerpt":{"rendered":"

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