[{"data":1,"prerenderedAt":103},["ShallowReactive",2],{"journals-post-mr16k1fpujk":3},{"id":4,"createdAt":5,"updatedAt":6,"publishedAt":7,"revisedAt":6,"title":8,"tags":9,"cover":11,"contents":19,"lang":54,"categories":101,"category":102,"pickup":24},"mr16k1fpujk","2022-01-28T07:35:59.141Z","2026-08-05T04:55:51.505Z","2022-02-22T07:35:59.000Z","#01 麺",[10],"Story",{"fieldId":12,"description":13,"image":14,"subtitle":18},"cover","ピクトグラムで取り上げた日本を構成するさまざまなモチーフを、より深く掘り下げて、日本の多面的な魅力を発見するEJP Letter’s コラム。第1回は、EJPでも数種類を制作した「麺」です。（写真：岡庭璃子）",{"url":15,"height":16,"width":17},"https:\u002F\u002Fimages.microcms-assets.io\u002Fassets\u002F2c0ba8b07d854880913290757619e5ca\u002F29972b4109084714adfe08cd84de9502\u002F04.jpg",1250,2220,"NOODLE［MEN］",[20,25,30,34,38,42,46,50],{"fieldId":21,"content":22,"images":23,"layout":24},"section","\u003Ch4 id=\"h9ca264d7e5\">日本の麺のはじまりは、お菓子？\u003C\u002Fh4>\u003Cp>現在日本には、原料や太さ、製造方法が違えども、「麺」と呼ばれる食品が数多くあります。その歴史を紐解くと、小麦の麺は約1,300年前の奈良時代にはもう食べられていました。ただし、現在のような細長い形ではなく、中国から伝わった「索餅（さくべい）」というもの。小麦粉と米粉を混ぜて塩水で練り、縄のように細長くねじって作ったお菓子の一種であったと考えられており（中国語で「索＝太い縄」「餅＝小麦粉と米粉を混ぜ合わせたもの」を意味）、これが現在の「そうめん」のルーツになったと一説では言われています。\u003Cbr>その後、14世紀後半の初級教科書「庭訓往来（ていきんおうらい）」に、「素麺（そうめん）」や「饂飩（うどん）」「棊子麺（きしめん）」という言葉が登場。主に禅宗の僧侶が点心（間食として食べられた軽い食事）として食していたようです。うどんが庶民の生活へ定着したのは、効率的に製粉できる回転式の「石臼」が広まった江戸時代初期。江戸の町は「うどんの町」と称され、東海道や中山道の茶屋で出されるのも、蕎麦ではなくうどん・そうめんが主流でした。なお当時は醤油がまだ普及しておらず、味噌味で食べるのが一般的。さらに、現在のようにうどんの「コシ」も意識されていなかったようです。\u003Cbr>\u003Cbr>\u003C\u002Fp>\u003Ch4 id=\"h8ebfb9d8cf\">蕎麦は遅咲きの食べ物？\u003C\u002Fh4>\u003Cp>一方、日本の食文化を代表する「蕎麦」は、縄文時代の遺跡から花粉や種子が出土。数千年前から栽培されていたと考えられますが、文献の記録に登場するのは奈良時代の頃。当時はまだ製麺技術がなく、粒のまま粥にして食べていたようです。ただ現在のように積極的に食されていたわけではなく、蕎麦が荒れた土地でも育ち1年で数回収穫できるため、飢饉などに備えた非常食の意味合いが強く、貴族社会ではほとんど食べられていませんでした。その後も、臼で挽いた粉を熱湯でこねて団子状にした「蕎麦がき」などの食べ方しかありませんでしたが、現在の麺状に近づいたのは17世紀の江戸時代初期の頃。ただし、つなぎ（小麦粉）を使う文化がなく、茹でると細かく切れてしまうため、蒸籠（せいろ）で蒸すのが主流だったと言います。現在も蕎麦屋に「○○せいろ」というメニューがあるのは、その名残です。そんな蕎麦が江戸っ子の支持を集め出したのは、18世紀の初め頃。小麦粉をつなぎに使う技法が伝わったことで、「蒸す」から「茹でる」に調理法が変化し、モサモサしない食感や本来持つ味を楽しめるように。江戸の町ではうどん屋に代わり蕎麦屋が激増し、日常的な食べ物として庶民に定着していきました。「年越し蕎麦」の習慣や、「そばに参りました」の意味を込めた「引っ越し蕎麦」の習慣も、この頃に生まれたと言われています。\u003Cbr>\u003Cbr>\u003C\u002Fp>\u003Ch4 id=\"h5cd4ea9520\">全国各地で進化を続ける麺\u003C\u002Fh4>\u003Cp>奈良時代に食文化としての歴史が始まり、さまざまな変遷を経て、切っても切れない関係を築いてきた麺と日本人。うどんや蕎麦のみならず、19世紀後半にはパスタが、20世紀初頭にはラーメンが、第二次世界大戦後にはインスタント麺が、そして近年は冷凍麺が食卓を賑わすなど、子どもからお年寄りまで誰もが愛する国民食として進化を続けています。さらに日本全国には、ご当地麺と呼ばれるユニークな麺も数多く根付いています。新しい日本の発見へ、旅で美しい風景や古き良き伝統・文化を楽しむのもいいですが、「まだ知らない麺との出会い」をテーマにした「麺ツーリズム」も一興かもしれませんね。\u003C\u002Fp>",[],false,{"fieldId":26,"name":27,"body":28,"svg-pict":29},"pict","うどん","\u003Cp>主な原材料：小麦粉（中力粉）、水、塩\u003Cbr>水ではなく、塩水で作るのが特徴。塩には、小麦粉の成分「グルテン」の粘性を高める性質があり、生地の粘りや弾力を生み出す。平たく薄い愛知県の「きしめん」や、塩を加えず生地を打つ山梨県の「ほうとう」など、地域で独自の進化を遂げている。\u003C\u002Fp>","\u003Cpath d=\"M70.72,165.26v15.7h58.38v-15.7c33.86-17.99,47.27-42.68,47.27-69.84H23.46c0,27.34,13.4,51.85,47.27,69.84Z\" \u002F>\n\u003Cpolygon points=\"88.71 30.69 88.71 41.45 176.54 41.45 176.54 28.04 88.71 30.69\" \u002F>\n\u003Cpolygon points=\"43.74 32.1 32.45 32.45 32.45 41.45 43.74 41.45 43.74 32.1\" \u002F>\n\u003Cpolygon points=\"43.74 46.03 32.45 46.03 32.45 55.2 43.74 55.56 43.74 46.03\" 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height=\"69.84\"\u002F>\n\u003Crect x=\"60.67\" y=\"27.87\" width=\"6.88\" height=\"69.84\"\u002F>\n\u003Crect x=\"71.96\" y=\"27.87\" width=\"6.7\" height=\"69.84\"\u002F>\n\u003Cpath d=\"M39.15,180.95h53.97l13.58-76.37H25.75l13.4,76.37Zm53.79-49.56H39.68l-3.17-17.81h59.61l-3.17,17.81Z\"\u002F>",{"fieldId":26,"name":35,"body":36,"svg-pict":37},"蕎麦","\u003Cp>主な原材料：蕎麦粉、水、つなぎ（小麦粉）\u003Cbr>蕎麦粉30%以上、小麦粉70%以下の割合で製麺したもの。蕎麦粉100％のものを「十割蕎麦」、蕎麦粉80％・小麦粉20％のものを「二八蕎麦」と呼ぶなど、蕎麦粉と小麦粉の割合によって呼び名が変わるのが特徴。\u003C\u002Fp>","\u003Crect x=\"28.04\" y=\"144.97\" width=\"148.5\" height=\"31.57\"\u002F>\n\u003Cpolygon points=\"88.71 30.69 88.71 41.45 176.54 41.45 176.54 28.04 88.71 30.69\"\u002F>\n\u003Cpolygon points=\"43.74 32.1 32.45 32.45 32.45 41.45 43.74 41.45 43.74 32.1\"\u002F>\n\u003Cpolygon points=\"43.74 46.03 32.45 46.03 32.45 55.2 43.74 55.56 43.74 46.03\"\u002F>\n\u003Cpolygon points=\"88.71 56.79 176.54 59.44 176.54 46.03 88.71 46.03 88.71 56.79\"\u002F>\n\u003Cpath 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d=\"M27.87,135.98c2.82,15.34,6.35,33.16,21.52,38.8,3,1.06,6.17,1.59,9.35,1.59H122.93c3.17,0,6.35-.53,9.35-1.59,15.34-5.64,18.69-23.46,21.52-38.8H27.87Z\"\u002F>",{"fieldId":55,"relation":56,"type":100},"lang",{"id":57,"createdAt":58,"updatedAt":59,"publishedAt":60,"revisedAt":59,"title":61,"tags":62,"cover":63,"contents":67,"lang":92,"categories":96,"category":99,"pickup":24},"yq-r6ubmip","2022-01-31T05:24:09.172Z","2026-08-05T04:56:02.150Z","2022-02-22T06:19:56.000Z","#01 NOODLES",[10],{"fieldId":12,"description":64,"image":65,"subtitle":66},"Each edition of EJP Newsletter will include a special column in which the motifs depicted by PICTOGRAMS are explored in a little more depth to give you further insight into the multifaceted charms of Japan. The first column is Noodles (Men), for which several PICTOGRAMS have been created.（Photo by Riko Okaniwa）",{"url":15,"height":16,"width":17},"麺 [MEN]",[68,71,74,77,80,83,86,89],{"fieldId":21,"content":69,"images":70,"layout":24},"\u003Ch3 id=\"h8ca1323f95\">Japanese noodles were made originally as a snack? \u003C\u002Fh3>\u003Cp>In today’s Japan, we can find all sorts of noodles, each varying in thickness, ingredients, and preparation. Their origin can be traced as far back as the Nara Period about 1,300 years ago. However, the noodles during that time were not as long and thin as those eaten today but were rather like twisted crackers made from dough by mixing wheat and rice flours with salt water. The original form of noodles imported from China was called \u003Cem>Sakubei\u003C\u002Fem> (索餅) (\u003Cem>saku\u003C\u002Fem> (索) meaning a thick rope, and \u003Cem>bei\u003C\u002Fem> (餅) meaning cake made from wheat and rice flours) and is believed by some to be the origin of \u003Cem>somen\u003C\u002Fem>. \u003Cbr>The words \u003Cem>somen\u003C\u002Fem>, \u003Cem>udon\u003C\u002Fem>, and \u003Cem>kishimen\u003C\u002Fem> appeared in a novice textbook called \u003Cem>Teikin Orai\u003C\u002Fem> from the late 14th century. These noodles were eaten mostly by Zen monks as a light snack between meals. Owing to the diffusion of millstones that could efficiently grind grains into flour, udon became a staple among common people in the early Edo period, during which Edo (the old name for Tokyo) was called “The Town of Udon.” The noodle dishes offered at roadside stands and shops along the old \u003Cem>Tokaido\u003C\u002Fem> road and \u003Cem>Nakasendo\u003C\u002Fem> road at that time were mostly udon and somen rather than soba. Since soy sauce was not yet commonly available in those days, noodles were served with miso-based soup or dipping sauce, and \u003Cem>koshi\u003C\u002Fem> (firmness and elasticity) was not considered an important quality of udon as it is today.\u003Cbr>\u003Cbr>\u003C\u002Fp>\u003Ch3 id=\"hddd043acc1\">Was soba a late bloomer? \u003C\u002Fh3>\u003Cp>Soba is one of the mostly distinctly Japanese dishes today. Soba (buckwheat) seeds and pollen have been found in Jomon period ruins, suggesting that it has been cultivated and consumed in Japan since at least a few thousand years ago. However, its first appearance in literature was in the Nara period, during which buckwheat grains were eaten as porridge due to the nonexistence of noodle making techniques. In those days, soba porridge was not a delicacy but was considered more like an emergency food during famine, as buckwheat can grow in soils of low fertility and be harvested a few times a year. It therefore was seldom eaten by aristocrats. In later years, stone-ground buckwheat flour became available and was made into dumplings called \u003Cem>soba-gaki\u003C\u002Fem> but not yet into a noodle form close to what we know today until the early Edo period in the 17th century. Early soba noodles were crumbly, as there was no concept of adding a binder (wheat flour) at the time. Most soba noodles were therefore steamed on bamboo trays called \u003Cem>seiro\u003C\u002Fem> instead of being boiled in water. This is why some soba dishes are still called \u003Cem>XXX seiro\u003C\u002Fem> today. With the introduction of a technique using wheat flour as a binder in the early 18th century, boiled soba noodles, which are much less crumbly and more flavorful than steamed noodles, attracted a huge following among the \u003Cem>Edokko\u003C\u002Fem> (people born and raised in old Tokyo). Soba shops mushroomed, replacing udon shops in the town of Edo, where soba became an everyday food for the commoners.\u003Cbr>The customs of \u003Cem>toshikoshi soba\u003C\u002Fem> (eating soba on New Year’s Eve for good luck) and \u003Cem>hikkoshi soba\u003C\u002Fem> (eating or giving soba to neighbors after moving to a new place) are said to have been born during this period.\u003Cbr>\u003Cbr>\u003C\u002Fp>\u003Ch3 id=\"ha9b5a4e473\">Noodles continue to evolve across Japan \u003C\u002Fh3>\u003Cp>Over centuries, Japanese people have built a love affair with noodles, which were introduced to the Japanese diet in the Nara period and have since undergone numerous transformations. In addition to udon and soba, pasta and ramen entered Japan in the late 19th century and early 20th century, respectively, followed by the invention of instant noodles shortly after WWII. Frozen noodles have even gained popularity in recent years. Loved by young and old alike, noodles in Japan continue to evolve. Original regional noodle dishes called \u003Cem>gotochi men\u003C\u002Fem> are being invented and taking root in many parts of the country. \u003Cem>Men\u003C\u002Fem> (noodle) tourism—a tour to look for and discover new noodle dishes—could be as fun and exciting as visiting old temples and scenic nature spots.\u003C\u002Fp>",[],{"fieldId":26,"name":72,"body":73,"svg-pict":29},"Udon","\u003Cp>Main ingredients: wheat flour (pastry flour), water, salt \u003Cbr>Udon is usually made with salt water instead of plain water, as salt enhances gluten formation, thereby increasing the firmness and elasticity of the dough. There are many regional varieties, including the flat and thin kishimen of Aichi Prefecture and \u003Cem>houtou\u003C\u002Fem> of Yamanashi Prefecture that is made without salt.\u003C\u002Fp>",{"fieldId":26,"name":75,"body":76,"svg-pict":33},"Somen","\u003Cp>Main ingredients: wheat flour, water, salt, vegetable oil or starch\u003Cbr>These extremely thin noodles are made by stretching (either by hand or machine) the dough, onto which vegetable oil is applied to prevent drying and crumbling. Somen stretched by hand is called \u003Cem>tenobe somen\u003C\u002Fem>, while the machine-stretched type is called \u003Cem>kikai somen\u003C\u002Fem>. These comprise the two main categories of somen. The former has more springiness and elasticity as a result of being stretched by hand.\u003C\u002Fp>",{"fieldId":26,"name":78,"body":79,"svg-pict":37},"Soba","\u003Cp>Main ingredients: buckwheat flour, water, binder (wheat flour)\u003Cbr>Noodles containing 30% or more buckwheat flour and 70% or less wheat flour are called soba. Soba noodles are classified and labeled differently according to the buckwheat\u002Fwheat ratios. Those made of 100% buckwheat flour are called \u003Cem>ju-wari soba\u003C\u002Fem> or \u003Cem>towari soba\u003C\u002Fem>, and 80% buckwheat and 20% wheat noodles are called \u003Cem>ni-hachi soba\u003C\u002Fem>.\u003C\u002Fp>",{"fieldId":26,"name":81,"body":82,"svg-pict":41},"Chuka-men (Chinese noodles)","\u003Cp>Main ingredients: wheat flour, water, \u003Cem>kansui\u003C\u002Fem>  (alkaline solution)\u003Cbr>Noodles you find in ramen and yakisoba are made by including an additive called kansui that gives the noodles a springy texture and yellow color as a result of chemical reaction of flavonoids contained in wheat flour with alkali.\u003C\u002Fp>",{"fieldId":26,"name":84,"body":85,"svg-pict":45},"Pasta","\u003Cp>Main ingredients: durum wheat, water, etc.\u003Cbr>Most pastas are made of durum semolina (coarsely-ground flour), which has a bright yellow color as opposed to regular white wheat flour. Different pastas have different names, such as spaghetti, capellini, and macaroni, based mainly on size and shape.\u003C\u002Fp>",{"fieldId":26,"name":87,"body":88,"svg-pict":49},"Pho","\u003Cp>Main ingredients: rice flour, water \u003Cbr>Pho is a Vietnamese noodle soup also gaining popularity in Japan lately. The white flat noodles in pho are made by shaping rice-flour dough into strips, which are then steamed and dried in most cases. The difference between Vietnamese pho noodles and Chinese \u003Cem>mei fun noodles\u003C\u002Fem> is that the former is made from glutinous rice whereas the latter is made from non-glutinous rice. \u003C\u002Fp>",{"fieldId":26,"name":90,"body":91,"svg-pict":53},"Harusame","\u003Cp>Main ingredients: starch (mung bean, potato, etc.), water \u003Cbr>These thin translucent noodles originally came from China about 1,000 years ago and were initially known as \u003Cem>to-men\u003C\u002Fem> (Chinese noodles) or other names. This was true until \u003Cem>harusame\u003C\u002Fem> (meaning spring rain) became the common name during the 1930s. Unlike the original Chinese version made from mung beans, Japanese harusame uses potato or yam starch, as mung beans do not grow well in Japan.\u003C\u002Fp>",{"fieldId":55,"relation":93,"type":94},{"id":4},[95],"英語",[97,98],"journals","columns",[98],[],[97,98],[98],1785929474543]