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

通过稻米烹饪民族志对比分析、烹饪实验、容器形态与功能关系研究、陶瓷使用磨损分析等分析方法，对绳纹、窑回、萩生三种炊具的烹饪方法进行了重构。结果表明，弥生时代（取水法）和中世纪（与现代日本方法相同）的煮饭方法的差异是由于水稻品种的变化造成的。还有一种假说认为，从6世纪到8世纪，蒸米饭成为主食的原因之一是，这一时期食用的大米是粘性品种（适合takihoshi法）和非粘性品种（适合取水法）的混合物，因此选择蒸米饭是因为蒸可以同时处理这两种大米品种。

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.