contributor
26,977
edits
Changes
From SamuraiWiki
Jump to navigationJump to searchCreated page with "*''Japanese'': 昆布 ''(konbu)'' ''Kombu'' is a type of kelp widely used in Japanese cuisine, both as a means of making soup stock (''dashi'') and eaten directly, whethe..."
*''Japanese'': 昆布 ''(konbu)''
''Kombu'' is a type of kelp widely used in Japanese cuisine, both as a means of making soup stock (''[[dashi]]'') and eaten directly, whether dried, boiled, or prepared otherwise. ''Kombu'' became a common/standard element of the cuisine in many areas in the late 18th or early 19th centuries.
Chiefly harvested in the areas around [[Ezo]] ([[Hokkaido|Hokkaidô]]), kelp, along with [[abalone]], [[sea cucumbers]], and certain other marine products, was a major Japanese export good in the [[Edo period]];<ref>''Kombu'', abalone, and sea cucumbers were considered together in a category known as ''[[tawaramono]]'', distinguished from various other marine products (''shoshiki kaisanbutsu''). Hellyer, 55.</ref> it was in such high demand throughout the region that by the end of the 18th century, Japan was able to substitute marine products for bullion in its regional trade, halting the grievous outflows of [[silver]] which had so concerned the shogunate up until that time. ''Kombu'' was also harvested elsewhere in the region, such as in the waters around [[Tsushima han|Tsushima]].
The great expansion of production and circulation of kelp, however, though chiefly meant for export, led to it becoming increasingly commonly consumed within Japan by the early 19th century. Today in Hokkaidô it is chiefly used for making stock, while in the [[Hokuriku]] region ([[Toyama prefecture|Toyama]], [[Fukui prefecture|Fukui]], and [[Ishikawa prefecture]]s along the [[Sea of Japan]] coast) it is typically used in a dried form, in a variety of different dishes. Meanwhile, as the ''[[kitamaebune]]'' and other shipping networks brought these products from the far north to [[Osaka]] and from there to the southern reaches of the archipelago, people in [[Kyushu|Kyûshû]] and [[Okinawa prefecture|Okinawa]] gained a taste for ''kombu'', and from [[1799]] onwards, boiled "long kelp" (''nagakonbu'') became a popular food item.
{{stub}}
==References==
*Robert Hellyer, ''Defining Engagement'', Harvard University Press (2009), 122-123.
<references/>
[[Category:Edo Period]]
[[Category:Economics]]
''Kombu'' is a type of kelp widely used in Japanese cuisine, both as a means of making soup stock (''[[dashi]]'') and eaten directly, whether dried, boiled, or prepared otherwise. ''Kombu'' became a common/standard element of the cuisine in many areas in the late 18th or early 19th centuries.
Chiefly harvested in the areas around [[Ezo]] ([[Hokkaido|Hokkaidô]]), kelp, along with [[abalone]], [[sea cucumbers]], and certain other marine products, was a major Japanese export good in the [[Edo period]];<ref>''Kombu'', abalone, and sea cucumbers were considered together in a category known as ''[[tawaramono]]'', distinguished from various other marine products (''shoshiki kaisanbutsu''). Hellyer, 55.</ref> it was in such high demand throughout the region that by the end of the 18th century, Japan was able to substitute marine products for bullion in its regional trade, halting the grievous outflows of [[silver]] which had so concerned the shogunate up until that time. ''Kombu'' was also harvested elsewhere in the region, such as in the waters around [[Tsushima han|Tsushima]].
The great expansion of production and circulation of kelp, however, though chiefly meant for export, led to it becoming increasingly commonly consumed within Japan by the early 19th century. Today in Hokkaidô it is chiefly used for making stock, while in the [[Hokuriku]] region ([[Toyama prefecture|Toyama]], [[Fukui prefecture|Fukui]], and [[Ishikawa prefecture]]s along the [[Sea of Japan]] coast) it is typically used in a dried form, in a variety of different dishes. Meanwhile, as the ''[[kitamaebune]]'' and other shipping networks brought these products from the far north to [[Osaka]] and from there to the southern reaches of the archipelago, people in [[Kyushu|Kyûshû]] and [[Okinawa prefecture|Okinawa]] gained a taste for ''kombu'', and from [[1799]] onwards, boiled "long kelp" (''nagakonbu'') became a popular food item.
{{stub}}
==References==
*Robert Hellyer, ''Defining Engagement'', Harvard University Press (2009), 122-123.
<references/>
[[Category:Edo Period]]
[[Category:Economics]]
