BOOKS / 出版物

Traditional Cuisine of the Ryukyu Islands

Traditional Cuisine of the Ryukyu Islands

A History of Health and Healing

Takagi Rin

Future Titles / Culture

To be published by JPIC | 978-4-86658-131-6 (Hardcover) | ** pages | 220mm (h) x 148mm (w) | 2020

※Information for this title is still tentative and subject to change prior to publication

About the Book

In recent decades, Okinawan cuisine has earned a place in the Japanese food scene due to its healthy diet. The recipes are the results of wisdom passed down through generations on the southern islands. Little is known, however, that their roots can be traced back to a nineteenth century guidebook on diet therapy which was written by a renowned doctor.

Tokashiki Pechin Tsukan was the chief physician to the king of the Ryukyu Kingdom, the ruling dynasty before it was annexed to Japan as Okinawa. Tsukan penned Gozen Honzo in 1832, which can be directly translated as “medicinal foods placed on a tray and served to the king.” From grains and vegetables to meat and fish, he took up 300 traditional Ryukyu foodstuffs, explaining their medicinal effects, the preparations required, and their effective combinations.

This modern version of the Gozen Honzo unveils the knowledge it contains, covering 60 ingredients and 70 recipes from the text to reproduce the various delicacies. The exceptional pictures radiate the richness of the dishes, and the additional commentary on culture provides deep insight into how people lived on the islands. This reading experience will lead you to understand that the Okinawan saying “food is kusuimun (medicine)” is truly so.

About the Author

TAKAGI Rin

Takagi Rin was born in downtown Tokyo in 1947. She is an acclaimed screenwriter for television and radio dramas, and her works have received many prizes, among them the Grand Prix for the prestigious Galaxy Award.

Her strong connection with Okinawa began when she was recuperating from a severe illness. On visiting the islands and mingling with the locals, she became deeply attracted to its people, culture, and especially the food. This soon developed into a passion that led to a new dimension in her life—she opened a traditional Okinawa restaurant in Akasaka, Tokyo, called “Akasaka Tantei” in 1998. Her interest did not cease there, for she went on to write about the various aspects of Okinawa. The biography of a legendary figure, Okinawa dokuritsu o yume mita densetsu no joketsu Teruya Toshiko (Teruya Toshiko, the brave woman who dreamed of an independent Okinawa), won the fourteenth Shogakukan Nonfiction Grand Prize.

内容紹介

「食はクスイムン(薬物)」の心をいただきます。これぞ、沖縄の伝統料理!琉球王朝時代の食医学書『御膳本草』を基に、60の食材、70の料理を再現。これまでの琉球料理への認識を新たにする、料理本の誕生。

著者紹介

高木 凛

1947年生まれ。東京都出身。脚本家、作家。主なテレビドラマ作品に、TBS東芝日曜劇場「息子よ」、TBS「父系の指」(松本清張原作、ギャラクシー大賞、芸術祭優秀賞)、NHK「黄色い髪」(干刈あがた原作)、テレビ東京「夫婦善哉」(織田作之助原作、芸術祭優秀賞)など。1998年、東京・赤坂に沖縄懐石料理店「赤坂潭亭」を開き、主人として現在に至る。2007年『沖縄独立を夢見た伝説の女傑 照屋敏子』で第14回小学館ノンフィクション大賞受賞。

Original Japanese Edition / 原書情報

大琉球料理帖

大琉球料理帖

高木 凛(著)

新潮社 刊

2009/01/22