Reconstructing Traditional Cooking techniques of Jomon, Yayoi and Hajiki Cooking Pots, Based on Use-ware Analysis and the Study of Vessel Form- Fucntion Relationships.

结合米饭烹饪民族志比较分析、烹饪实验、器皿形态与功能关系研究、陶器使用磨损分析等分析方法，重构了柔门、雅海、哈吉三种锅具的烹饪方法。结果表明，弥生时期(取水方法)与中世纪(与现代日本方法相同)稻米烹调方法的差异是稻米品种变化的结果。还假设，6世纪至8世纪，蒸米成为主食的原因之一是，这一时期消费的大米是粘性品种(适用于竹节法)和非粘性品种(适用于吸水法)的混合体，因此，之所以选择馒头，是因为蒸制可以处理这两个品种的大米。

By combining such analytical methods as comparative analyses of rice cooking ethnographies, cooking experiments, the study of vessel form-and-function relationships, and ceramic use-wear analysis, cooking methods of Jomon, Yahoi, and Hajiki cooking pots were reconstructed. As a result, it was demonstrated that the differences in rice cooking methods between Yayoi period (water-taking method) and the medieval period (same as modern Japanese method) resulted from the change in rice varieties. It is also hypothesized that one of reasons why steamed rice became the staple food from 6th through8th century is that rice consumed during the period was a mixture of sticky varieties (which are suitable for the takihoshi method) and non-sticky varieties (which are suitable for water-taking method), and as a result, steamed rice was selected because steaming can deal with the both rice varieties without failure.