Butcher - Nikuya

A store that sells meat for consumption. In the mid-Edo period, stores that sold and served meat from wild boar, deer, raccoon dog, etc. were established and were called momonjiya. Meat, especially beef, was commercialized after the port was opened in 1859 (Ansei 6), and butcher shops opened to cater to foreigners. It was also common at the time for these stores to also serve as beef stew (gyunabe) restaurants. For this reason, in the 1870s, both beef stew restaurants and beef shops were called butchers. In the 20th century, beef and pork became popular as home-cooked dishes in urban areas, and the number of butchers specializing in sales increased.

[Motoo Endo]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

食用肉を売る店。江戸中期には、イノシシ、シカ、タヌキなどの肉を売ったり、食べさせる店ができ、ももんじ屋といっていた。獣肉、ことに牛肉の商品化は1859年（安政6）の開港からで、肉屋は外国人相手に開業した。また当時は牛鍋(ぎゅうなべ)屋を兼ねるのが普通だった。そのため1870年代には牛鍋屋も牛肉屋もともに肉屋とよばれた。20世紀になると、都市中心に牛肉・豚肉が家庭料理として広まり、販売専門の肉屋が増えた。

［遠藤元男］

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