Traditional Food Culture (Local Cuisines, Japanese Sake) That Has Been Nurtured by the Rich Nature of the Prefecture, Japan

Abstract

In Chiba Prefecture, Japan, during the Edo period (1603-1867), the development of waterway traffic by ships and the management of ports, highways and post towns around the ports progressed with the prosperity of the Edo (present-day Tokyo), which became heavily populated and the center of politics. We estimated that the demand of Japanese sake, which is luxury grocery item, was high. The freshwater layer that is abundant in mineral water to a depth of approximately 10 m is formed in coastal sand dunes. The fresh water layer is hard water, in which the concentrations of minerals such as calcium and magnesium are high. When the fresh water layer is used as the preparation water, the working rice malt and yeast in the sake brewing process become active. Japanese sake trends to be dry with a full-bodied taste. In addition, the main ingredients of local cuisines are fish and shellfish; many local cuisines are seasoned using soy sauce, miso and salt, and these local cuisines pair well with the type of Japanese sake described above. The local cuisines have been nurtured in harmony with the region’s rich nature and heritage. In the future, we need to conserve the rich natural environment of the tidal flat, coast, seaweed beds, and marine, which have been producing the main local cuisine in Chiba Prefecture, and the water source area (a successive environment on the plateau from the coast, which was previously called the coastal dune area) of the preparation water for making Japanese sake. We also need to proactively develop local production for local consumption activities. Thus, we hypothesize that if the Japanese food life is secured and the traditional food culture is continued, the region will become revitalized by the development of the exchanges in the region.