Ch. 2 – pp. 28-29

 

pp. 28-29

pp. 28-29

 

Food storage was an important means of livelihood for the Jomon people.

1 (large background pic., p. 28-29):
A storage pit dug 2 meters underground. The size of the entrance is smaller than the bottom part. Empty potteries were found inside the pit, which had been buried with soil.

2 (top left, p. 28):
Clay objects of mushrooms. Mushrooms appear to have been an important food.

3 (bottom left, p. 28):
Carbonized cookie-like food, which appears to have been baked on a burnt stone slate (back of the photo). In addition, there are signs they used a heated stone to steam food by placing the stone close to the food.

4 (top right, p. 28):
What remains at the bottom of the pottery is thought to have been wild rocamboles.

5 (bottom right, p. 28) and 9 (middle right, p. 29):
Carbonized cookie-like food processed by the Jomon people. It is made of kneaded ground nuts and other nutritious food. Other ingredientsare not known.

6 (top left, p. 29):
Peeled chestnuts.

7 (top right, p. 29):
A lump of perilla ocimoides.

8 (top left, p. 29):
They stored the seeds of horse chestnuts in a pit hole. Removing the harshness of the horse chestnut seeds required the use of ashes and was time-consuming.

10 (bottom right, p. 29):
The skins of Japanese oak acorns that remained at the bottom of a pit. The harshness of Japanese oak acorns is removed by soaking them in water.

 

 

 

 

 

 

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