Comparison of the Use of Ginger in Chinese, Korean and Japanese Cuisine

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  • Masami Yoshida
    Department of Life Culture, Faculty of Humanities, Seitoku University
  • Kiyoshi Gotow
    Department of Life Culture, Faculty of Humanities, Seitoku University
  • Hisako Tanabe
    Department of Life Culture, Faculty of Humanities, Seitoku University

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  • 料理書にみる中国,朝鮮,日本料理中のショウガ利用比較
  • リョウリショ ニ ミル チュウゴク チョウセン ニホン リョウリ チュウ ノ ショウガ リヨウ ヒカク

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Abstract

The use of ginger in Chinese, Korean and Japanese cuisine was compared by studying 25 cookery books. Ginger was found in 717 of the 2,629 dishes examined. The use in each dish was examined in respect to the main ingredients, cooking method, cutting technique, and other herbs or spices used.<BR>Ginger was used in 48% of Chinese dish, the proportion being highest when meat or fish was boiled or steamed. This suggests that ginger was mainly used as a deodorant or for enhancing the flavor and taste. In Korean cuisine, ginger was used with high frequency in pickled dishes in conjunction with many other herbs and spices. Ginger was employed as one of many kinds of herbs used to produce a complex taste and flavor. In Japanese cuisine, ginger was generally used as the sole herb in a dish, particularly to decorate the dish and enhance its desirability. An additional characteristic was the many uses of fresh ginger whose taste and aroma could be directly appreciated.

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