Changes in the Dietary Culture between China and Japan: Changes in the Taste and Aroma of Bouillon and Soup Stock as Base Flavoring of Chinese and Japanese Cuisines

The world is witnessing changes in dietary culture as a result of intermingling of people. This paper dealt with Chinese bouillon and Japanese soup stock seasonings in both cuisines. Chicken and pork bouillons are commonly used in China while dried bonito and kelp soup stocks are used in Japan. Since Chinese cuisine came to Japan, bouillon as flavoring base of cuisine has been modified to ＂Japanese style bouillon＂ to suit the Japanese taste. Our previous study confirmed that the taste and aroma components of Chinese bouillons made of chicken and pork were different from ＂Japanese style bouillons＂. The latter had the taste and aroma similar to dried bonito and kelp stocks, suggesting that Chinese bouillon was modified with Japanese seasonings. We learned the uses of dried bonito and its soup stock by reading about historical documents of Okinawa, Japan; reading cookery books and on-the-spot investigation. Bonito is abundant in Okinawa and it is easy to transport dried bonito to neighboring China. This trade which occurred from 1372 to 1874, was the beginning of exchange of dietary culture. The way of preparing soup stock in Okinawa is unique because dried bonito soup stock is boiled to keep the flavor for a long time and then combined with pork bouillon. The result showed that the taste of soup stock was closer to Chinese bouillon rather than to Japanese soup stock. It was thought that trading and migration might have brought dietary changes between the two countries. Recently, AJINOMOTO CO., INC. reported that consumption of dried bonito flavor seasoning in China has been increasing after the flavoring was designed to fit the local Chinese taste.

並列關鍵字

Chinese bouillon ； Japanese soup stock ； dietary culture

國際替代計量

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