Illustrated Guide to the Specialties of Japan's Mountains and Seas

Japanese: 日本山海名産図会 - にほんさんかいめいさんずえ

A book about fishing methods and food manufacturing methods. Written by Kimura Kokyo, a townsman and scholar from Osaka known by the pen name Kenkado. Published in 1799 (Kansei 11). It surveys the specialties of various regions from a national perspective, but there are few agricultural and forestry products, with the emphasis on fisheries and natural collections. The book describes marine products such as shrimp, yellowtail, tuna, Spanish mackerel, Wakasa flounder, small sea bream, mackerel, oysters, bonito, whitebait, and Shigure Hamaguri clams, as well as granite, lime, and sake brewing in Itami, in the order of their development, production areas, production (fishing) techniques, and sales and transportation methods. Each item is accompanied by illustrations by Shitomi Kangetsu of the harvesting, fishing, and manufacturing processes, which are useful for seeing the state of the industry at the time. Kangetsu was a former Osaka bookseller turned painter, and was skilled in portraits and landscapes.

[Teruichi Koyanagi]

Oyster farming as seen in the "Illustrated Guide to Famous Products of the Mountains and Seas of Japan"
Hiroshima Bay has been a popular place for oyster farming since ancient times. During the Edo period, oysters were farmed using the Hibi (shell) building method. "Nihon Sankai Meisan Zue" Volume 3 "Oysters " (Owned by the National Diet Library )

Oyster farming as seen in the "Illustrated Guide to Famous Products of the Mountains and Seas of Japan"

Dried bonito making as seen in "Illustrated Guide to Specialties of the Mountains and Seas of Japan"
A view of bonito flakes production in the Edo period. The bonito flakes are set up in baskets and boiled in the baskets. "Nihon Sankai Meisan Zue" Volume 4 "Katagao" ( Holding Fish) National Diet Library

The making of bonito flakes as seen in the "Illustrated Guide to the Specialties of the Mountains and Seas of Japan"...

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

漁法ならびに食品の製造法を著した書。蒹葭堂(けんかどう)の号で知られた大坂の町人学者木村孔恭(こうきょう)が著者。1799年（寛政11）刊。全国的視野にたって各地の名産が調査されているが、農林産物は少なく、水産と自然物採取が重点になっている。海老(えび)、鰤(ぶり)、鮪(しび)、鰆(さわら)、若狭鰈(わかさかれい)、同小鯛(こだい)、鯖(さば)、牡蠣(かき)、鰹(かつお)、白魚、時雨蛤(しぐれはまぐり)などの水産物や、御影石(みかげいし)、石灰(いしばい)、それに伊丹(いたみ)の酒造などを、発達過程、産地、生産（漁獲）技術、販売輸送の方法の順で記述している。各項目には蔀関月(しとみかんげつ)の、採取、漁獲、製造工程などの挿絵が配されていて、当時の産業状態をみるのに有益である。関月は大坂の書店主から画家に転じた人で、人物や山水画に巧みだった。

［小柳輝一］

『日本山海名産図会』にみるカキの養殖
広島湾は古くからカキの養殖が盛んであった。江戸時代はひび（篊）建て法による養殖が行われた。『日本山海名産図会』　巻3　「牡蠣」国立国会図書館所蔵">

『日本山海名産図会』にみるカキの養殖

『日本山海名産図会』にみるかつお節づくり
江戸時代のかつお節製造のようす。籠立てし、籠ごと煮熟している。『日本山海名産図会』　巻4　「堅魚」国立国会図書館所蔵">

『日本山海名産図会』にみるかつお節づく…

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