对冲绳猪肉文化中猪肉祭祀的考察  

Study on the Tradition of Pork Sacrifice in Okinawa Pork Culture

作　　者：王育洁[1] 

机构地区：[1]广西师范大学外国语学院,广西桂林541004

出　　处：《怀化学院学报》2017年第10期17-20,共4页Journal of Huaihua University

基　　金：国家社科基金西部项目"日本南部与我国华南几种民俗事象的比较研究"(13XMZ037)

摘　　要：冲绳肉食文化异于日本本土,同于中国。琉球王国王府为了接待明清的使臣,自1385年从中国引入猪种,18世纪以后猪肉料理已经深深根植于冲绳的传统料理中。冲绳猪肉文化始于祭祀时使用的三味,这一风俗来源于中国福建,是中国福建地区简化的三牲流传到冲绳的缩影。冲绳祭祀时使用猪肉祭祀多集中于正月及秋季的祭祀活动。当地也有腌制猪肉或者熏制腊肉的习惯。如今的冲绳,虽祭祀活动渐渐弱化,猪肉祭祀却发展出了各种各样的新形式。Okinawa meat culture was introduced from ancient China rather than originated in Japan. To entertain the envoys from China during Ming and Qing Dynasties,Ryukyu King＇s Palace brought pigs from China and raised them in Japan since 1385.And since 18 th century pork dishes have been an important part of traditional food in Okinawa＇s. The root of Okinawa pork culture is about three livestocks for sacrifice,a custom in Fujian Province of China. Pork is usually used for the ritual activities held in the first lunar month and autumn. People in Okinawa also have the tradition of processing port with salt or smoke. Nowadays though the importance of sacrifice is declining,there are new activities.

关 键 词：冲绳 猪肉 三牲 祭祀 

分 类 号：C953[社会学—民族学]