Instagram post by @makiwi Makiko Itoh

More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.).
Two features in the Cooking Encyclopedia that you don’t see in more recent cookbooks. One is a 2-page spread about hunting, how to choose the game (mainly birds) that taste good, and how to deal with the game you’ve shot. The birds listed on the 2nd page include partridge, pheasant, quail, geese, sparrow, wood pigeon and thrush. In the past few years (as of 2018) hunting has made a bit of a comeback in Japan, but game is called “jibie” (from the French word for game, “gibier”). These pages are a reminder that hunting has actually been around for a long time in Japan.
The third image is of the header of the “other meats” section. The meats listed are sheep (lamb or mutton), rabbit, boar, horse and whale. Rabbit and whale are rarely eaten these these days, and you never see recipes for them in general cookbooks like this. Lamb is getting a bit more popular due to imports from New Zealand and Australia.


  • 35w ago makiwi makiwi

    #retro #retrofood #retrocooking #1960s #japan #cookbook #shufunotomo #meat #主婦之友

  • 35w ago makiwi makiwi

    More notes: There is misconception held by many people that Japanese cuisine is “primarily vegetarian” or “mainly fish based”, and that the eating of meat is a “western influence” thing. While certain kinds of meat, especially beef, was not commonly eaten in Japan until the 19th century, not everyone lived near the sea of course, and people who lived inland hunted animals for food to survive. People, mainly farmers and woodcutters and so on who lived near hills and mountains were usually great shots.

  • 35w ago makiwi makiwi

    @makiwi (*a misconception)

  • 34w ago mbarnes1023 mbarnes1023

    I love the illustrations.


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