2020, Vol., No.84

Journal of Japanese Culture 2023 KCI Impact Factor : 0.36

pISSN : 1226-3605 / eISSN : 2733-8908
https://journal.kci.go.kr/JJC

In this paper, we examine the process of registering Washoku as a UNESCO Intangible Cultural Heritage. The application preparation process has been recorded in published proceedings and press releases. In Japan, traditional performing arts such as Noh and Kabuki were registered with UNESCO as intangible cultural heritage in 2008. To date, the number of traditional Japanese arts so registered totals 21, including entertainment, festivals, and traditional techniques, but not Washoku. In 2010, for the first time in the world, food culture was registered as a UNESCO cultural heritage, including the gastronomic meals of the French, traditional Mexican cuisine, and the Mediterranean diet. Following France and Mexico, Korea applied to list its “imperial cuisine” as an intangible cultural heritage, and there has been an effort in Japan to register food culture as well. At first, the NPO Japanese Culinary Academy began the process of registering Japanese food culture as a cultural heritage on its own. However, the academy later sought the government’s assistance, which cooperation they did indeed receive. Experts familiar with Japanese food culture gathered and held four meetings to finalize the application. Attendees of this meeting reported that Washoku is not a dish but a complete traditional Japanese food culture. They also described one of the characteristics of Washoku as “respect for nature.” Interestingly, the main reason why the name used by the Japanese to apply to UNESCO changed from kaiseki cuisine to Washoku is the failure of Korea to register its imperial cuisine.

This paper considers the use of spoons within the Yusokukojitsusho during the Muromachi period. This investigation shows that the spoon culture of the Heian period- including placing the cutlery on the table horizontally, putting the cutlery on the rice, and rolling the rice in the soup-continued into the Muromachi period. Above all, the illustrations of Daikyoki, which illustrate a spoon and chopsticks arranged on rice, have never been reported before and are an important source for thinking about the use of spoons in Japanese food culture.

This paper aims to reevaluate the theory of Korean-Japanese solidarity, suggesting a how Japanese and Koreans might have coexisted in the education and labor movements and anti-imperialist struggle of Yonetaro Joko, a Japanese settlers in colonial Joseon. Joko’s life, which was very different from the average Japanese in colonial Joseon, contains lessons applicable to the strained relations between Korea and Japan. Of note is the fact that Joko chose to coexist with Koreans rather take advantage of his power as a Japanese teacher, a low official whose purpose was maintain the colonial system and Japanese colonial rule. Why did Joko transition from a propagandist of Japanese civilization to a supporter of Joseon’s independence? This study, which began with this question, could be an opportunity to relativize such binary thinking as so-called “dominance and subordination” or “repression and anti-repression” in colonial Joseon. In addition, the work of revealing the existence and meaning of Japanese settlers who resisted Korean–Japanese solidarity and the anti-imperialist struggle in colonial Korea will help us to grasp the complete picture of the relationship between Koreans and Japanese at that time.