Japanese Food

Tourist Library 14

Japanese Food
by Prof. Kaneko Tezuka

Tourist Library 14
Board of Tourist Industry, Japanese Government Railways, 1936

TOURIST LIBRARY

Volumes already published

1. TEA CULT OF JAPAN By Y. Fukukita, A. B.
2. JAPANESE NOH PLAYS By Prof. T. Nogami
3. SAKURA (Japanese Cherry) By M. Miyoshi, D. Sc.
4. JAPANESE GARDENS By Prof. M. Tatsui
5. HIROSHIGE AND JAPANESE LANDSCAPES By Prof. Yone Noguchi
6. JAPANESE DRAMA By B. T. I.
7. JAPANESE ARCHITECTURE By Prof. H. Kishida, D. Sc.
8. WHAT IS SHINTŌ? By Prof. G. Katō, D. Litt.
9. CASTLES IN JAPAN By Prof. S. Ōrui, D. Litt. and Prof. M. Toba.
10. HOT SPRINGS IN JAPAN By Prof. K. Fujinami, M. D.
11. FLORAL ART OF JAPAN By Issōtei Nishikawa
12. CHILDREN’S DAYS IN JAPAN By T. Iwadō, M. A.
13. KIMONO (Japanese Dress) By Kenichi Kawakatsu
14. JAPANESE FOOD By Prof. Kaneko Tezuka

Volumes in preparation

JAPANESE MUSIC By Katsumi Sunaga
BUDDHISM IN JAPAN By Prof. K. Yabuki, D. Litt.
JŪDŌ By Dr. Jigorō Kanō

[frontispiece]

Colour painting of a room open to a garden, seen from inside. A dark wooden post stands right of center, with a window of pale panes at its right and a brown ceiling edge above. Through the opening, green leaves of several shapes, branches, rocks and small bird-like shapes are painted against a grey-blue ground, and a mat of golden-brown slats lies across the lower middle. On the pale floor at the lower right sit two small low trays holding bowls and dishes: a smaller dark one with a dish carrying a flower-like design, and a larger dark one with several bowls and dishes and a thin stick along its edge. A small round red mark lies at the lower right of the picture. — APPEAL TO AESTHETIC AND GASTRONOMIC TASTES
*By Ryūshi Kawabata*

[front-00D-R]

JAPANESE FOOD

BY
Prof. KANEKO TEZUKA

BOARD OF TOURIST INDUSTRY
JAPANESE GOVERNMENT RAILWAYS

[front-00E-L]

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It is a common desire among tourists to learn something of the culture of the countries they visit, as well as to see their beautiful scenery. To see is naturally easier than to learn, but flying visits merely for sightseeing furnish neither the time nor opportunity for more than a passing acquaintance with the culture of any foreign people. This is specially true of Japan and her people.

The Board of Tourist Industry recognizes both the obligation and the difficulty of providing foreign tourists with accurate information regarding the various phases of Japan’s culture. It is therefore endeavouring to meet this obligation, as far as possible, by publishing this series of brochures.

The present series will, when completed, consist of more than a hundred volumes, each dealing with a different subject, but all co-ordinated. By studying the entire series, the foreign student of Japan will gain an adequate knowledge of the unique culture that has evolved in this country through the ages.

Board of Tourist Industry,
Japanese Government Railways

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The Board of Tourist Industry acknowledges with sincere gratitude its indebtedness to the Tokyo Cooking School, the Toraya Confectionery and the Shufunotomo, which so generously helped to provide the photographs shown in this brochure.

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Page

I. The Essentials of Japanese Food ... 9

II. Common Everyday Food .......... 22

III. Japanese Table Etiquette ............ 30

IV. Annual Celebrations and Ceremonial Foods ............................ 39

V. An Invitation to a Wedding Ceremony ............................ 56

VI. Congratulatory Celebrations and Religious Food ...................... 61

VII. The Tea Ceremony Collation ........ 67

VIII. Famous Local Foods .............. 71

Japanese Cakes .................. 80

[p. 8]

Black-and-white photograph of a low stand with a flat rimmed top on four curved legs joined by a lower frame, with several round bowls on top, cut off by the upper edge of the picture. The surface shows a mottled grain and a few small pale marks along the rim. — *Kakeban*, or formal individual dining-table

Japanese Food

TOURIST LIBRARY

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