Food material
Animals (deer, wild boar) : The hunting@with@bow
and arrow. Pitfall.
Birds and Flying Squirrel: Net hunting?
Shellfish: Special instrument to dig and
correct?
Fish (sardine, mackerel etc.): Fishhook,
harpoon, fish spear, net etc.
Nuts (chestnut, walnut, oak nut, etc.): Picking
and collecting
Possibility of cultivation: The analysis
of chestnut excavated at Sandaimaruyama site
in Aomori results the DNA equalization, which
suggests cultivation.
Barn millet, Bean, Flax: The plant opal of
barn millet is discovered a lot near sites,
then the possibility of the cultivation is
high.
Cooking method
Knife made of stone: Meat may have been eaten
in lump. Fish may have been cut roughly.
Stone plate: By grinding nuts or grain, meat,
they made cookies/plain puddings (/bread).
The carbide of ruin excavation is supposed
to be bread by analysis (They might have
the fermentation technology in Jomon period).
Boil: Stew or soup was made.
Steam: They put water in the cylinder type
Jomon pottery and heat it, then steamed various
puddings over the pottery in bamboo net or
wooden box.
Burn: It is conceivable easily to burn.
Bake: They put potato or raw pudding into
hot ash or on hot stone, then bake. Cookies
and bread-like things are discovered.
Seasoning
Salt: The salt production from sea water
began about 1000BC in Japan. The dried shellfish,
seaweed were used instead of salt for a long
time (10,000years?) before the salt production.
Fish sauce: There is the possibility to have
producede fish sauce (pre-form of soy sauce)
from sardine or herring.
Alcohol/vinegar: A lot of seed of raspberry
and wild grape were excavated at a Jomon
site with the pupa of fly which likes fermented
fruit. Alcohol might have produced. At about
1000BC, a lot of pottery supposed for "Sake"(alcoholic
drink) was made.
Sweetness: Honey, fruit.
Bibliography
1. "The era of Jomon people"
section
4 'The food circumstances' by Toyohiro
Nishimoto
published by Shinkousya
2. "The life and mind culture of Jomon
period" by Syuzo Koyama published
by
Tohno City Museum.
