Food in Jomon period
ingredients Steamed puddings and cookies
  1. 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.

  2. 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.

  3. 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.

    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.

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