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DOI: 10.15862/34KLSK125 (https://doi.org/10.15862/34KLSK125)

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Strelnikov I.A., Ratnikova V.I., Vasiliev D.M. [Periods of development of meat gastronomic culture in Japanese society] World of Science. Series: Sociology, Philology, Cultural Studies, 2025, Vol. 16, No. 1. Available at: https://sfk-mn.ru/PDF/34KLSK125.pdf (in Russian). DOI: 10.15862/34KLSK125

Periods of development of meat gastronomic culture in Japanese society

Strelnikov Igor Anatolievich
Pacific National University, Khabarovsk, Russia
E-mail: jpregion@gmail.com
ORCID: https://orcid.org/0000-0001-8522-6807
RSCI: https://elibrary.ru/author_profile.asp?id=1053037

Ratnikova Vasilisa Igorevna
Far Eastern State University of Railway Engineering, Khabarovsk, Russia
E-mail: vitaflamma@gmail.com
ORCID: https://orcid.org/0000-0003-2457-3244
RSCI: https://elibrary.ru/author_profile.asp?id=821212
SCOPUS: https://www.scopus.com/authid/detail.url?authorId=57205442944

Vasiliev Danil Maksimovich
Pacific National University, Khabarovsk, Russia
E-mail: 16divizion2003@gmail.com

Abstract. The article compares the cultural aspects of the formation of meat gastronomic culture in Japanese society under the influence of state policy, religious cults, folk customs and rituals in historical retrospect, 12 thousand years. The aim of the study was to identify current directions for the modernization of Japanese policy in the field of meat gastronomy, hunting, pharmaceutical art and religion. The subject matter includes the provisions of the decrees and edicts of the emperors, the Japanese historical code of laws and decrees Engishiki, historical information from the Nihon Shoki chronicle, the Kojiki annals of antiquity, the Man’yoshu poetry anthology; the oldest cookbook, The History of Cooking. The study covers the period from hunting and gathering the Jomon era, 10,000 years BC, to the present day. The methodology included problem-oriented analysis, comparative analysis, and content analysis. The topic has historiographical novelty, since the sources of Russian and Japanese researchers do not contain enough information on the study of state or religious regulation of the cultural aspects of meat consumption by various segments of the Japanese population. Meat gastronomic culture has experienced ups and downs, from the ritual of hunting with the use of game meat for food and in rituals, to a complete ban on meat consumption during the heyday of Buddhist philosophy, due to the ban on killing animals. The Japanese circumvented the ban by using meat as medicine. The study concludes that meat consumption was possible after Japan’s isolation ended in the 19th century, with the onset of Western cultural influence. The development of agriculture and livestock farming has allowed the range of meat products to be expanded. Modern Japan is a gastronomic paradise for lovers of marbled meat of «Wagyu» and dozens of types of animal and poultry meat. Further modernization of the modern food industry contributes to the flourishing of the meat gastronomic culture.

Keywords: meat gastronomic culture; Japan; wild animal meat; domestic animal meat; prohibitions and restrictions on meat consumption; Buddhist philosophy; marbled meat

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