Читать книгу A History of the Japanese People - Kikuchi Dairoku - Страница 74

Rice was the great staple of diet in ancient, as it is in modern, times. The importance attaching to it is shown by the fact that the Sun goddess herself is represented as engaging in its cultivation and that injuring a rice-field was among the greatest offences. Barley, millet, wheat, and beans are mentioned, but the evidence that they were grown largely in remote antiquity is not conclusive. The flesh of animals and birds was eaten, venison and wild boar being particularly esteemed. Indeed, so extensively was the hunting of deer practised that bows and arrows were often called kago-yumi and kago-ya (kago signifies "deer"). Fish, however, constituted a much more important staple of diet than flesh, and fishing in the abundantly stocked seas that surround the Japanese islands was largely engaged in. Horses and cattle were not killed for food. It is recorded in the Kogo-shui that the butchering of oxen to furnish meat for workers in a rice-field roused the resentment of a Kami called Mitoshi. There does not appear to have been any religious or superstitious scruple connected with this abstention: the animals were spared simply because of their usefulness. Vegetables occupied a large space in the list of articles of food. There were the radish, the cabbage, the lotus, the melon, and the wild garlic, as well as as several kinds of seaweed. Salt was used for seasoning, the process of its manufacture having been familiar from the earliest times. Only one kind of intoxicating liquor was ever known in Japan until the opening of intercourse with the Occident. It was a kind of beer brewed* from rice and called sake. The process is said to have been taught by Sukuna, who, as shown above, came to Japan from a foreign country—probably China—when the Kami, Okuni-nushi, was establishing order in the Japanese islands.

*The term for "brew" being kamu or kamosu, the former of which is homonymous with the equivalent for "to chew," some commentators have supposed that sake was manufactured in early times by grinding rice with the teeth. This is at once disproved by the term for "yeast," namely, kabi-tachi (fermenting).