2024.12.19
伝検通信（メルマガ）週刊メールマガジン「伝検通信」 第38号
週刊メールマガジン「伝検通信」第３８号をお届けします。
今週のトップ記事は、白洲信哉さん「多様なるジャパン」の連載第２回、寒い冬においしい鍋の話題です。
「クイズで肩慣らし」は、前回クイズの答え・解説と、水墨画の問題です。１月末までの第１回検定期間中は同試験の出題対象から外し、伝統文化に関するさまざまな問題をお届けします。
現在実施中の２級および３級の第１回伝検の受験は下記サイトから申し込めます。公式テキスト、２級受験者向けオンライン講座も販売しています。ぜひご覧ください。
伝検申込サイト https://denken-test.jp/
目次
・ 「多様なるジャパン」第２回 冬の食 鍋
・ 「クイズで肩慣らし」第37回＝「水墨画」
・ 伝検協会だより
「多様なるジャパン」第２回 冬の食 鍋
白洲信哉＝文筆家、日本伝統文化検定協会副会長
冬においしいスッポン鍋
2013年ユネスコの無形文化遺産に「和食」が登録されたが、洋食に対する和食をいう新たな言葉は明治の近代化とともに生まれた。その原点が、「一汁三菜」だとか、ここで日本料理の変遷を述べる紙幅はないが、これから大寒へ一年で最も寒い季節、身体を温めるには鍋料理が一番だ。カキにブリシャブ。カニやアンコウにフグ、カモやイノシシにハリハリ、きりたんぽに石狩鍋など地方色もあり、何と豊かなことか。
それぞれ捨て難いが、わが家冬の定番というと真っ先に浮かぶのがスッポン鍋だ。毎冬、祖父母の家に土鍋とスッポンを抱えた陶芸家が訪ねてきた。僕は必ずご相伴にあずかり、スッポンをさばく手伝いもした。最初はどう猛な顔に首を落としてなお噛み付いてくる。本当にうまいかと疑ったが、焼いても美味で、出汁（だし）に日本酒と薄口醤油（しょうゆ）ベースの透き通ったスープでゆったり煮て最後の生姜（しょうが）汁を回しかける。中でもエンペラに足の付け根黄金の脂部分と締めの雑炊は絶品だ。
鍋料理も縄文時代以来の伝統である。うまいものを食べたいというグルメへの執着から生まれた深鉢土器で煮炊きすることは前回述べたが、今に続く「自然の恵みを頂戴する」多様で旬なる新鮮素材が基本にある。貝塚から出てこないのは犬の骨くらい、多種などんぐりに貝や魚類だけでなく害獣だという鹿や熊など今以上食材の宝庫だった。一般に仏教が伝わり肉食が禁じられたとされるが、江戸時代以前まで肉食文化も栄え稲作だけではなく一木一草あらゆるものに霊的なカミが宿り、その命を有り難く頂くことで生き抜く力を得てきたのだ。
縄文人はまた住まいの中心に「火」を備え神様とした。竪穴式住居というと「ひげぼうぼうの野蛮人」のイメージがあるとは思うが、地面を掘りくぼめて半地下の床とし、中央に備えた石囲炉（いしがこいろ）に火をおこし煮炊きだけでなく照明やかやぶき屋根を火の煙で炙ることで害虫を除去、何よりは床の土に植物繊維やアスファルトを混ぜることで保温効果を高め、炉の火を埋火（うずみび）にすると床暖房と化すことで寒い冬の暖にも貢献したのだ。
狭い国土だが、土こそ全て生命の源だ。自然を愛し育む中で農耕を営み、地方色ある粘土から陶磁器や、漆に貝などの自然素材から器が生まれ、旬の食材とがコラボすることで、世界でもまれにみる視野の広い彩り豊かな食文化、食卓を形成したのである。今に続くイノベーションの原点、いかに生きるかのヒントは縄文社会に散らばっている。囲炉裏（いろり）でおこした炭で炊いた土鍋料理がうまいのは言うまでもない。
「クイズで肩慣らし」第37回＝「水墨画」
～第１回検定期間中のクイズは同試験の出題対象から外します。またテキストの分野以外からも取り上げます～
雪舟「倣夏珪（ほうかけい）山水図」
第37回
問題：「山水画」「人物画」と並ぶ、水墨画の三大画題は何でしょうか。（答えと解説は次号で）
【前回の問題と答え・解説】
問題：寒い季節になりました。飛鳥時代から歴代の天皇や多くの貴族が癒やしを求めて訪れ、日本書紀や万葉集にも登場する温泉地はどこでしょうか。
答え：白浜温泉(和歌山県)
解説：白浜温泉は、牟婁（むろ）の湯とも呼ばれ、日本三古湯にも数えられる温泉地です。日本書紀には６５８年、斉明天皇と中大兄皇子が入湯したと記されています。平安時代には熊野詣でと合わせて訪れる貴族もいたそうです。江戸時代には紀州藩主だった徳川吉宗も入湯したといわれています。
伝検協会だより
▼伝検協会の会員企業である三菱ＵＦＪフィナンシャル・グループ（ＭＵＦＧ）は１２月から、若手工芸作家の支援を狙い、新たなコンペティション「ＫＯＵＧＥＩ ＡＲＴＩＳＴＳ ＬＥＡＧＵＥ」の作品募集を始めました。同社が手掛ける「ＭＵＦＧ工芸プロジェクト」の一環。募集期間は２０２５年１月１０日までで、約２０人のファイナリストを選びます。ファイナリストは同年８月に東京・日本橋三越本店で開く展示販売会に参加できます。
▼東京と京都を拠点に日本の伝統を次世代に伝える事業を展開する株式会社「和える」から、検定の合格者特典をご提供いただきました。0歳からの伝統ブランド「aeru」の直営店（東京、京都）での正規品１割引と、伝統文化を体験できる京都府与謝野町の宿泊施設「aeru time-stay」の宿泊料１割引です。詳細は公式サイトの合格者特典をご覧ください。
編集後記
伝検通信第38号をお届けしました。12月も半ばを過ぎ、今年も残りわずかです。年末年始、もし余裕がありましたら、ぜひ伝検テキストで日本の幅広く深い伝統文化に触れてみてください。第１回伝検は1月末まで受験可能です。
【English version】
Weekly e-mail magazine “DENKEN TSUSHIN” No. 38
We are pleased to present the 38th issue of our weekly e-mail magazine “DENKEN TSUSHIN”.
This week's top article is the second installment of Shinya Shirasu's “Diverse Japan” series, which discusses delicious nabe (hot pot) in the cold winter months.
In the “Let's Practice with Quizzes” section, you will find the answers and explanations to the previous quiz and a question on suiboku-ga (ink painting), which is not included in the first certification test period until the end of January.
The first DENKEN examinations for Level 2 and Level 3, which are currently being conducted, can be applied for at the following website. Official textbooks and online courses for Level 2 examinees are also available. Please take a look.
DENKEN application site: https://denken-test.jp/examination/
Table of Contents
・Diverse Japan” No. 2 Winter Food: Nabe (hot pot)
・Let's Practice with Quizzes No.37 = ”Suiboku-ga (ink painting)
・From DENKEN KYOKAI
Diverse Japan” No. 2 Winter Food: Nabe (hot pot)
Shinya Shirasu = Writer, Vice President of Japan Traditional Culture Certification Association
Delicious suppon hot pot in winter
In 2013, “Japanese food” was registered as a UNESCO Intangible Cultural Heritage, and the new term for Japanese food in contrast to Western food was born with the modernization of Japan in the Meiji era. The origin of this new term is said to be “one soup and three vegetables.” I don't have time to go into the transition of Japanese cuisine here, but as the coldest season of the year approaches, nabe dishes are the best way to warm the body. Oysters and yellowtail shabu. Oysters and yellowtail shabu, crab, anglerfish, pufferfish, duck, wild boar, haribari, kiritanpo, Ishikari nabe, and so on…what a rich variety of local specialties!
Each of them is hard to throw away, but when I think of our family's winter staple, the first thing that comes to mind is suppon nabe. Every winter, a potter would visit my grandparents' house carrying an earthenware pot and suppon. I always accompanied him and helped him to cook the suppon. At first, he would drop his head to his ferocious face and still bite me. I doubted that the fish was really good, but it was also delicious grilled. It was simmered slowly in a clear broth based on dashi (Japanese soup stock), sake, and light soy sauce, and the ginger juice was added at the end. The fatty parts of the fish, such as the squid's emperors and the base of its legs, are especially delicious, as is the zosui (rice porridge) that concludes the meal.
Nabe cuisine has also been a tradition since the Jomon period. As mentioned in the previous issue, nabe cooking in deep-bottomed earthenware was born out of a gourmet's obsession with good food. The only thing not found in the shell mounds was dog bones, and the area was a treasure trove of foodstuffs, including not only various acorns, shellfish, and fish, but also deer and bears, which are considered vermin. Although it is generally believed that meat eating was forbidden in Japan after the arrival of Buddhism, until before the Edo period (1603-1868), meat-eating culture flourished, and not only rice cultivation, but also every tree, tree, and grass had a spiritual deity, and by gratefully accepting its life, people gained the strength to survive.
The Jomon also believed that fire was the center of the dwelling and was considered to be the god of the house. The Jomon also considered fire to be a god. The pit dwelling may conjure up images of “bearded barbarians,” but the Jomon dug into the ground to create a half-subterranean floor, built a fire in a stone hearth in the center to not only cook food, but also to light the fire and roast the roof with smoke to eliminate harmful insects, and most importantly, the floor soil was made of plant fibers and asphalt to increase heat retention. The most important thing was to mix the floor soil with plant fiber and asphalt, which helped to retain heat and, when the furnace was set on fire, it became an underfloor heating system, contributing to warmth in the cold winter.
The land is small, but the soil is the source of all life. Farmers cultivated their land while loving and nurturing nature, and ceramics were created from local clay, lacquer, shells, and other natural materials. The starting point for innovations that continue to this day and hints for how to live are scattered throughout the Jomon society. It goes without saying that earthenware dishes cooked over charcoal heated in a sunken hearth are delicious.
Let's Practice with Quizzes No. 37 = ‘Suiboku-ga’ (Ink Painting)
～Quizzes taken during the 1st certification test will not be included in this test. Quizzes from other fields than those covered in the textbooks will also be included in the quiz.
Sesshu “Landscape with Houkakei
The 37th
Question: What are the three major subjects of ink and wash painting, along with “landscape painting” and “portrait painting”? (Answers and explanations will appear in the next issue.)
Previous Question and Answer / Explanation
Question: It is the cold season. Which hot spring resort has been visited by emperors and many aristocrats seeking healing since the Asuka Period and is mentioned in the Nihonshoki and Manyoshu?
Answer: Shirahama Onsen (Wakayama Prefecture)
Explanation: Shirahama Onsen, also called Muro no Yu, is one of the three oldest hot springs in Japan. The Chronicles of Japan states that Emperor Saimei and Emperor Nakataio took a bath there in 658. During the Heian period (794-1185), some aristocrats visited the onsen in conjunction with their Kumano pilgrimage. In the Edo period (1603-1867), Tokugawa Yoshimune, the lord of the Kishu domain, is said to have visited the spa.
From DENKEN KYOKAI
▼Mitsubishi UFJ Financial Group (MUFG), a member company of DENKENKAI, began accepting entries for its new competition, “KOUGEI ARTISTS LEAGUE,” in December, aiming to support young craft artists. The competition is part of the MUFG KOGEI Project. The call for entries will be open until January 10, 2025, and approximately 20 finalists will be selected. Finalists will be able to participate in an exhibition and sales event to be held at the main Mitsukoshi store in Nihonbashi, Tokyo, in August of the same year.
▼Ltd., a Tokyo- and Kyoto-based company engaged in the business of passing on Japanese traditions to the next generation, has offered a special prize for those who pass the certification test: one discount on regular products at directly managed “aeru” stores (Tokyo and Kyoto), a traditional brand from age 0, and accommodation at “aeru” in Yosano-cho, Kyoto Prefecture, where they can experience traditional culture. and a discount on accommodation at “aeru time-stay,” a lodging facility in Yosano Town, Kyoto Prefecture, where you can experience traditional culture. For more details, please refer to the special offers for successful applicants on the official website.
Editor's Postscript
DENKEN Tsushin No. 38 is now in its 38th issue, and as we pass the halfway point of December, there are only a few days left in this year. If you have some time to spare during the year-end and New Year holidays, please take the DENKEN textbooks and experience the wide range and depth of traditional Japanese culture. You can take the 1st DENKEN until the end of January.
カテゴリー: 伝検通信（メルマガ）