The lecturer mentions a homework assignment at the end of the lecture. The assignment is to write about any topic related to Japanese culture that the students would like to have covered in future lectures. The response should be 200 characters or less.
講義の最後に、宿題について言及されています。宿題は、学生が今後講義で取り上げてほしい日本の文化に関するテーマについて記述することです。200字以内にするよう指示されています。
了解しました。「妖怪」は、今後の講義で取り上げてほしいテーマとして適切です。
This lecture, the 11th in a series on Japanese culture, focuses on Japanese food culture ("shoku"). The speaker expands on a previous lecture, delving deeper into the topic's complexity and breadth, exploring the relationship between food culture, nature, and Japanese identity.
Global Food Cultures and Nature: The lecture begins by comparing various global food cultures, highlighting how different societies utilize the natural resources available to them as their primary food sources (grains, beans, tubers, etc.). This sets the stage for discussing Japanese food culture within a broader global context.
Japanese Cuisine and UNESCO Intangible Cultural Heritage: The lecture notes that Japanese cuisine ("washoku") is a UNESCO Intangible Cultural Heritage, characterized by its diverse and fresh ingredients, excellent nutritional balance, and aesthetic presentation reflecting the seasons.
The Importance of Kōji (麹) in Japanese Food Culture: A significant portion of the lecture is dedicated to kōji, a type of mold crucial to fermentation in many Japanese foods (miso, soy sauce, sake, etc.). The speaker emphasizes its historical significance and central role in Japanese culinary traditions. The speaker also emphasizes the Japanese emphasis on refining and improving kōji strains through selective breeding and cultivation.
Japanese Food and the Concept of Involutes (インボリュート): The speaker introduces the concept of "involute" (インボリュート), a term from art and design, to describe the Japanese approach to refining and improving both agricultural products and culinary techniques over time. This ongoing process of refinement and evolution is presented as a key characteristic of Japanese culture.
Harmony with Nature: The lecture repeatedly emphasizes the deep connection between Japanese food culture and the natural environment. The speaker highlights how Japanese people have, throughout history, adapted to and utilized the resources of their unique island environment, leading to distinct culinary practices.
