Associate Professor of Archaeology

SHIROISHI Tetsuya

Exploring the Roots of Japanese Food Culture

I am currently doing research on the culture of rice and fish eating in the Yayoi period. The Japanese archipelago is surrounded by the sea, and people have been eating fish and shellfish since the Jomon period. Even in modern times, rice and fish are seen as the basic form of Japanese food. It all started in the Yayoi period. On the other hand, much about the food of the Yayoi period is unknown, except that they ate rice. Therefore, I am researching the origins of Japanese food culture from the perspective of fish food.

Growing discussions that began with “fish sauce”

As part of my fish-eating research, I am conducting a reconstruction experiment on fish sauces. Recently, in my research, I am also working with a British archaeologist who is conducting research on Roman garum. Although the times and regions we study are quite different, we are able to connect with people through "fish sauces" and have enjoyable discussions every day.

Finally, when it comes to archaeology, I am often told that it is “romantic.” In reality, though, what is important in archaeology is to carefully accumulate facts, one by one, from sites and artifacts. It is an academic field that requires sobriety and patience. Still, it is very exciting to uncover the history that only I know in the world. I would like to share such fun with everyone!