2024 Volume 57 Issue 6 Pages 358-368
Between 2013 and 2014, a study was conducted on the culinary practices of five women aged 60-70 years, with over 30 years of cooking experience, in the Geihoku Mountainous Area and the Chubu Plateau of Hiroshima Prefecture. Their cooking practices from 1955 to 1965 were examined, focusing on the dish "Sanbai-san," which is associated with rice planting festivals and shared across these regions. Historical records were reviewed to validate details about "Sanbai-san." In these three regions, "Sanbai-san" featured offerings including "rice balls covered with soybean flour," "bean rice wrapped in magnolia leaves," and "Chishamomi." This tradition was documented in Hiroshima Prefecture's historical material, excluding Fukuyama. Variations in consumption practices and dish content, such as eating "Sanbai-san" in the rice fields or during the "Shiromite" event, were recorded in these records. Collaborating with local communities to incorporate dishes like "Sanbai-san" into school meals could effectively preserve such traditional household cooking practices for future generations. This inference is drawn from the educational benefits that have been observed in real-world scenarios.
