Japanese marbled beef and the meat consumption culture in Japan

The history of meat consumption in Japan, Japanese Kobe beef, serves Sukiyaki and shabu-shabu, as well as “Sukiyaki song” in this review.

About the best beef in the world we will talk later, and while the tradition of meat consumption in Japan, the tradition of the story is much more meandering than in Europe, for example.

Developing the topic, the semi-official journal for Japanese abroad «Nipponia” were noted in his review of the history of Japanese food culture:

” the History of Japan includes the many centuries when eating the meatof mammals was forbidden. The first prohibition act was released in 675 g . after little more than a century after the arrival of Buddhism.

In the VII and VIII centuries, when a new ascended the throne, the Emperor issued another Imperial edict prohibits consumption of meat. This was associated with Buddhist beliefs . according to which killing an animal is evil. Re-publication of the edict is explained, most likely, that wasn’t so easy to give up meat. However, by the tenth century it had stopped eating.

In China and on the Korean Peninsula ban on the use of meat or fish was the Buddhist clergy in Japan even ordinary people did not eat meat . This was due in part to the influence of Buddhism, and partly because the indigenous religion, Shinto, considered that eating meat was unclean.

In this case, the rule extended only to mammalian meat, but not seafood. Whales are mammals, but the common folk thought of them as large fish, and because of the ban on their fishing and consumption was not. Wild birds were also eaten .

There was a belief that roosters and chickens — the messengers of the Shinto gods, and their meat and eggs were not eaten until in the XV .

The Ainu, indigenous people Hokkaido, Northern Japan, significantly depended on local animal and plant foods, and meat of deer and bears was an important part of their diet .

South Ryukyu Kingdom, located on the island of Okinawa, was subject to special jurisdiction, and prohibitions against meat eating were not working. The locals here reared pigs, goats and other animals and ate their meat.

The population of mountain areas the main Japanese Islands, living by fishing, hunting animals for their fur and to meet medical needs and, of course, ate the meat of dead animals. Some, hoping to cure disease or strengthen their power, practiced the so-called Kusuri-GUI (eating the flesh of animals for medicinal purposes). But, despite all this, animals were not raised for their meat, and for many centuries meat consumption in Japan was remarkably low.

Like their neighbors, the Chinese and Koreans, the Japanese do not drink the milk of domestic animals, and the manufacture of dairy products began relatively recently . Therefore, it is not surprising that cooking fish in Japan has become a real art”. (“Nipponia”, No. 36 of 15 March 2006).

However, a number of researchers noted that not only the Buddhist prohibitions have caused the historical tradition of lack of meat dishes on a Japanese table.

The Russian japonism Meshcheryakov in his “Book, Japanese usages”, for example, said: “in the Midst of the boundless wealth of protein of fish origin, the Japanese have taken the sensible decision not to eat meat. Food taboos, never played such a special role in the life of the main part of the population. But for livestock grazing is required. And that the Japanese themselves just couldn’t afford — too small to fit the territory. After all, in Japan, with its humid and fairly warm climate, no natural pastures simply don’t — any open land developing into thickets malpractise”. Elsewhere modern this book the author notes that the Japanese peasant refused to hunt wild boar if you had the chance, — while the fowl were abundant in Japanese forests. But, nevertheless, rice, fish and seafood, vegetables and are the main components of the Japanese table .

Beef from Kobe

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