Fun of Good Old Japanese - 江戸・明治に学ぶ　楽しむ生き方

Author: Segawa Kiyoko 、瀬川清子 人の楽しみの発見度： Very Good  ★★ ☆ 村の民俗（民俗民芸双書 89 、岩崎美術社、 1982 ）に掲載   Values of fishers are different from farmers who settle down near their fields; we can understand their traditional values and lifestyles well . The author (1895-1984), who was a pioneering female folklorist, interviewed women in fishing villages and observed their lives carefully. Moreover, she vividly described the fun things to do for fishers.   Contents 、目次 Introduction 、緒言 (Part1---this article) （ 1 ） The role of women 、漁村婦人の働き (Part1) （ 2 ） Fisher and sea、 漁家と海 ( Part 2 ) （ 3 ） Colleagues 、漁労仲間 ( Part2 ) （ 4 ） Taboo 、漁村の禁忌 ( Part2 ) （ 5 ） Sea lovers 、海を愛する人たち ( Part2 )   土地に根付いて生きつないでいく農民とは異なった漁民の生活やそのベースとなる考え方がよく分かります 。著者は、女性の民俗学者の草分けで、漁村での聞き取りを進めながら、婦人の暮らしを細やかに観察しています。また、漁の楽しみが生き生きと書かれています。 Fishing village in 1908 、明治 41 年の 漁村 https://www.loc.gov/pictures/collection/agc/item/2018719663/resource/   Introduction 、緒言 A hundred years ago when she inves

Author: Segawa Kiyoko 、 瀬川清子 人の楽しみの発見度： Very Good ★★ ☆   Contents 、目次 1 ． Staple food 、主食料 ( Part1 )  2 ． Cooking method of staple food 、主食料の食べ方 ( Part 1 ) 3 ． Ingredients of side dishes 、副食物 ( Part 1 ) 4 ． Seasoning 、調味料 ( Part 2 ) 5 ． Kitchenware and tableware 、食具 ( Part 2 ) 6 ． Eating habit 、食制 (Part 3 ･･･ This article)     6 ． Eating habit 、食制 食制とは、食生活の方式のことです。 Chiryu history and folklore museum 、知立市歴史民俗資料館 （ 1 ） The number of eating times and the amount of food 、食事の回数と量 　Until the medieval era, people ate twice  (in the morning and in the evening). People who were engaged in an intense work such as a carpenter, ate one more meal. Afterwards, people started eating three times a day but famers ate more in an agricultural season. They ate an additional food such as steamed potato, arare rice food, boiled rice with beans, dumplings, rice balls and pickled vegetables. They got hungry easily. 　The typical farmer’s day is written as follows. A famer wa

Author: Segawa Kiyoko 、 瀬川清子 人の楽しみの発見度：Very Good   ★★ ☆ Contents 、目次 1 ． Staple food 、主食料 ( Part 1 ) 2 ． Cooking method of staple food 、主食料の食べ方 ( Part1 ) 3 ． Ingredients of side dishes 、副食物 ( Part 1 ) 4 ． Seasoning 、調味料 (Part 2 ･･･ This article) 5 ． Kitchenware and tableware 、食具 (Part 2) 6 ． Eating habit 、食制 ( Part 3 )   4 ． Seasoning 、調味料 （ 1 ） Salt 、塩 　People in a mountainous area made an effort to acquire salt. It was said that even a self-sufficient farmer had to buy salt. Salt has been used to make miso paste, soy sauce, pickled vegetables or plums , simmered foods and so on. It was used to preserve fishes in a seaside village. The total consumption of salt in various areas are written, for example a family of five consumed around 200 liters a year. 山間部の人々は、栄養分としても必須の塩を得るために苦労をしました。自給自足だった農家でさえも、「買う物は塩ばかり」といわれたほどでした。塩は、味噌、梅漬け、漬物、醤油を作ったり、煮物の味付けにも使われます。沿岸部では魚類の塩蔵に使われます。五人家族で三俵などの各地の年間使用量が列挙されています。 （ 2 ） Miso paste 、味噌 　People made miso paste which is a f