Difference between revisions of "Abalone"
(Created page with "*''Japanese'': 鮑, 鰒, 蚫 or 石決明 ''(awabi)'' Abalone is a shellfish often eaten raw or marinated (i.e. as sushi or sashimi). It became particularly comm...") |
|||
| Line 3: | Line 3: | ||
Abalone is a shellfish often eaten raw or marinated (i.e. as [[sushi]] or [[sashimi]]). It became particularly common, or popular, in Japan in the late 18th or early 19th century, though it was probably eaten before then as well. | Abalone is a shellfish often eaten raw or marinated (i.e. as [[sushi]] or [[sashimi]]). It became particularly common, or popular, in Japan in the late 18th or early 19th century, though it was probably eaten before then as well. | ||
| − | In the [[Edo period]], abalone was a prized export good; considered in a category known as ''[[tawaramono]]'' alongside [[kombu|kelp]] and [[sea cucumber]], these and other marine products were so highly prized throughout the region that they were able to be exported in place of bullion, playing a key role in stemming the outflow of [[silver]] from the country in that period. Harvested in a variety of areas around the archipelago as well as being obtained in trade with the [[Ainu]], the abalone meat typically had to be dried for export, but once it became more popular for domestic consumption in the late 18th to early 19th centuries, fishermen were able to save quite a bit of cost and labor by selling it | + | In the [[Edo period]], abalone was a prized export good; considered in a category known as ''[[tawaramono]]'' alongside [[kombu|kelp]] and [[sea cucumber]], these and other marine products were so highly prized throughout the region that they were able to be exported in place of bullion, playing a key role in stemming the outflow of [[silver]] from the country in that period. Harvested in a variety of areas around the archipelago as well as being obtained in trade with the [[Ainu]], abalone was collected in the 1780s-90s along with other marine products through shogunate clearinghouses, shogunate-sanctioned [[za|merchant trade associations]], and other official channels, with the shogunate mandating quotas for each domain's export of these goods, which would be purchased by the shogunate at a low fixed price. Beginning around 1800, however, fishermen found that local and national demand had become high enough that they could be quite successful in selling their marine products privately, in violation of shogunate policy, for higher prices. This was especially lucrative in the case of abalone, since the abalone meat typically had to be dried for export, but once it became more popular for domestic consumption in the late 18th to early 19th centuries, fishermen were able to save quite a bit of cost and labor by selling it to local shops and restaurants raw. |
Abalone was also believed to help alleviate eye ailments. | Abalone was also believed to help alleviate eye ailments. | ||
| Line 10: | Line 10: | ||
==References== | ==References== | ||
| − | *Robert Hellyer, ''Defining Engagement'', Harvard University Press (2009), 123. | + | *Robert Hellyer, ''Defining Engagement'', Harvard University Press (2009), 123-124. |
| + | [[Category:Flora and Fauna]] | ||
| + | [[Category:Edo Period]] | ||
[[Category:Economics]] | [[Category:Economics]] | ||
| − | |||
Revision as of 20:09, 13 July 2014
- Japanese: 鮑, 鰒, 蚫 or 石決明 (awabi)
Abalone is a shellfish often eaten raw or marinated (i.e. as sushi or sashimi). It became particularly common, or popular, in Japan in the late 18th or early 19th century, though it was probably eaten before then as well.
In the Edo period, abalone was a prized export good; considered in a category known as tawaramono alongside kelp and sea cucumber, these and other marine products were so highly prized throughout the region that they were able to be exported in place of bullion, playing a key role in stemming the outflow of silver from the country in that period. Harvested in a variety of areas around the archipelago as well as being obtained in trade with the Ainu, abalone was collected in the 1780s-90s along with other marine products through shogunate clearinghouses, shogunate-sanctioned merchant trade associations, and other official channels, with the shogunate mandating quotas for each domain's export of these goods, which would be purchased by the shogunate at a low fixed price. Beginning around 1800, however, fishermen found that local and national demand had become high enough that they could be quite successful in selling their marine products privately, in violation of shogunate policy, for higher prices. This was especially lucrative in the case of abalone, since the abalone meat typically had to be dried for export, but once it became more popular for domestic consumption in the late 18th to early 19th centuries, fishermen were able to save quite a bit of cost and labor by selling it to local shops and restaurants raw.
Abalone was also believed to help alleviate eye ailments.
References
- Robert Hellyer, Defining Engagement, Harvard University Press (2009), 123-124.
