江戸時代から現在までのでんがく料理の移り変わり

抄録

This study aims to clarify the process through which the original tofu dengaku, after which all the later dengaku cuisine is named, has changed into various kinds of dengaku dishes by gleaning data from historical reference materials. This also aims, from the point of view of carrying on of food culture, to delve into the present situation of how tofu dengaku is being eaten.

Actual research was carried out by identifying and perusing articles concerning meals and dishes containing the word “dengaku” in Honkoku Edojidai Ryoribon Syusei, a collection of cookbooks of the Edo period, and in Nihon no Shokuseikatsu Zensyu, a book of records of everyday food eaten by people from the Taisho period through the early years of the Showa period as told to the researchers.

Also a survey by questionnaire was conducted on about 300 students of a women’s university, who are of the young generation expected to carry on the tradition.

From above research, the study not only found out distinguishing characteristics of each period as to the ingredients and the ways of cooking of dengaku, but also confirmed the author’s impression that the tofu dengaku tradition has not been preserved in all its fullness.