近世を中心として

索餅の起源と用いられ方, および索餅から索麺への変遷過程 (第2報)

抄録

“Sakubei” was imported from China to Japan with Buddhism in the Ancient Times. It was made from wheat flour and rice powder, and was eaten with salt, vinegar, Miso and Hishio. It had been called “Muginawa” from the Ancient Times on to the 13th century, but very often it was called “Sakubei” in the Middle Ages. It was made certain that the custom of eating Sakubei on the 7th July had been carried on since the end of Heian era, and continued to the Middle Ages. Moreover it was kept on to the 17th century in the Imperial Court. Soumen became known as food of tea ceremony in the 14th century. Priest of temples ate it between meals, which was called “Tenjin.”
By and by Soumen became widely used as food. Sakubei however, was not eaten by many people except high society people. Until the 17th century Soumen and Sakubei were different kinds of food. But afterwards people became to think that Sakubei, Muginawa and also Soumen were all the same things. The reason is supposed as follows : Some investigations published books concerning such kinds of food without satisfactory explanation because of the lack of enough study about the old documents.