Abstract
The Japanese language has numerous expressions about food properties. Descriptive food terms not only describe food properties; they also provide insights into any given society or culture. In this article, I would like to explain a little about the historical, cultural and social background of some Japanese descriptive food words that are used frequently in winter.
“Atsu-atsu” means very hot. It is applied to oden (Japanese hotchpotch boiled in kelp-based broth seasoned with soy sauce), udon (Japanese wheat noodle) and gratin, etc. It has been used ever since the Muromachi era. The atsu-atsu dish stimulates our appetite in winter. It might be good medicine for patients when it is cold.
“Yawarakai ” is equivalent to “soft” or “tender”. The origin of the word might be “yowai ” (weak). Kunio Yanagita who is a famous Japanese folklorist pointed out that the teeth and jaws of modern people have become weaker and weaker since the Meiji era because they have always eaten soft and/or tender foods. On the other hand, Shiki Masaoka who is a famous haiku poet enjoyed yawarakai (soft) bread even though he was on his deathbed. Although yawarakai (soft or tender) food helps patients to obtain nutrient, eating yawarakai (soft or tender) food every day is not good for the healthy individual. As the origin of the word shows, “yawarakai ” (soft or tender) might be related to “yowai ”(weak).
“Aburakkoi ” corresponds to “oily” or “greasy”. It has been used since the Heian era. We often use “Aburakkoi ” in our daily lives. “Aburakkoi ” is used for various foods with a wide range of lipid content, and are related to several food properties such as the appearance, taste and texture.
