Top > Blog "Macro pocket" > [Immune power up information] Restoration of Japanese food from a critical situation ①
[Immune power up information] Restoration of Japanese food from a critical situation ①
[Immune power up information] We will introduce excerpts from past musubi magazines and books published by Seishoku Publishing. The 25th installment introduces the food education symposium "A rich dining table, Japanese cuisine to the future" from "Musubi Magazine September 5". (XNUMX times in total). ----------------------------------------------------------------------------------- At the Shokuiku Promotion National Convention, various events were held concurrently at various facilities in Sumida Ward, in addition to an exhibition booth at the General Gymnasium.I covered a symposium held at the Edo-Tokyo Museum next to Ryogoku Kokugikan. The theme is "rich dining table Japanese food to the future-Think about the protection and inheritance of Japanese cuisine from the dining table.” The panelists are: ・Isao Kumakura (President of Shizuoka University of Art and Culture) ・Mr. Yukio Hattori (Cabinet Office “Food Education Promotion and Evaluation Special Committee” Chairman, School Corporation Hattori Gakuen Director, Washoku Culture National Conference Director) ・ Nobuko Iwamura (Kewpie Corporation XNUMXX Family Design Office Manager) ・Yuko Kusafuka (Cookpad Co., Ltd. Cookpad Editorial Office Editor-in-chief) ・Kazuko Goto (Cooking researcher, Advisor to the Japanese Food Culture National Conference)
Exploring the dietary situation of modern Japanese people and changes in their awareness of food, actively discussing issues and efforts to connect “Washoku”, which was registered as an intangible cultural heritage by UNESCO (United Nations Educational, Scientific and Cultural Organization), to the future. exchanged opinions.In addition, we will introduce the state of the tournament with photos.
In XNUMX, the number of hospital births increased from home births, and the diet changed dramatically. First, a little shocking story about the modern dining table. This year marks the XNUMXth anniversary of Ms. Iwamura's research on the diet of housewives aged XNUMX to XNUMX who were born after XNUMX in families with children in the Tokyo metropolitan area. So far, with the cooperation of XNUMX households, I have recorded XNUMX table diaries and XNUMX table photographs, and have conducted more than XNUMX hours of interviews. why60As for whether the subjects born in or after XNUMX were surveyed, the generation of the mothers of the subjects grew up receiving the new post-war education and tried to create a "child-centered family" from the "family system" that existed before the war. This is because we are in a generation where the way children are born and raised, as well as the dining table at home, has changed.60In XNUMX, births at home, which had been the mainstream until then, have been surpassed by the increase in births at facilities such as hospitals.It was around this time that instant noodles began to appear on the market, as it was also the year that baby food was sold for the first time in Japan. Furthermore, in an effort to consume more animal proteins and fats, the entire country began to westernize the dining table. As a result of these60For those born in XNUMX or later, the first thing they ate was powdered milk, and they had a completely new food experience that no one had ever experienced before, such as "growing up on processed foods" (Mr. Iwamura). . "Ame, senbei, and caramel were said to be the three sacred treasures.50Unlike those of us who were born in the XNUMXs, we have entered the age of chocolate, Western sweets, and ice cream, and snacks have become completely westernized.” It's not just the food experience.According to Ms. Iwamura, home economics education at schools has also shifted from practical cooking practice to consumer education, which encourages smart use of abundant processed foods and instant foods. Another characteristic of this generation is the drastic decrease in helping children at home, including cooking.
"White rice" began to be disliked, forced to make side dishes What happened to the dining table when children grew up in such a social and family environment and had a family? “Unfortunately, Japanese food is in crisis,” said Iwamura. The ichiju-sansai, which is said to be the basic form of Japanese cuisine, is actually "once a week, whether it's for dinner or not."On the other hand, what is increasing is the “one-dish type, such as pasta and curry,” where you can eat and clean up with just one plate. One of the reasons for this is the unexpected analysis that ``white rice tends to be disliked''. ``White rice gives a sense of compulsion to the housewives to make a side dish,'' he said. Bread, pasta, ramen, yakisoba, fried rice, etc. are increasing among staple foods.” The fact that the price of bread exceeded the price of rice in XNUMX for the first time in consumer spending per household seems to be a sign of such a change in attitude.
