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Medieval Japan farming

This presentation was created by Lee. Tzilantonis and is only about the farming in Japan.

leemitri gogle

on 17 May 2012

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Transcript of Medieval Japan farming

the most farmed food in japan was rice. Harvesting of the rice was one of the festive occasion for the farmers, and perhaps the most exciting time in the year for the farmers, as you will see with the picture. http://www.angelfire.com/wv2/rising_sun/clothing.html


http://www.hyperhistory.net/apwh/essays/comp/cw07feudalismjapaneurope.htm bibliography Medieval japan did not have much food to keep but they had to give away the crops that they grew.
So instead they ate grass to save money and taxes More Info Japanese farming was different to England farming in a few ways:
1.the farmers were not allways poor
2.the farmers could own thier own land
3.the farmers did not get to eat any of the rice that they grew on the farm The sea provided seven types of seaweed, abalone, carp, bonito, trout, tuna (hunted with harpoons), octopus, jellyfish, clams, and, whale.

on the land they could hunt wild geese, quail, deer, and boar. when Soldiers were in war the enemy often killed and ate their horses. Other food that they collected the peasants or farmers were Just below the samurai on the social ladder because of their importance as producers of rice and other food for the towns.

unlike medieval England the farmers or peasants were not always poor and could sometimes own their own land for frming. peasants/farmers the meal traditionally served to a samurai before setting out for war included dried chestnuts , kelp, and abalone, served on small lacquered plates. one of the many meals that where made in medieval japan Potatoes (there were 24 types), radishes (there were nine kinds), cucumbers (fourteen types), beans, chestnuts, persimmons, various nuts, tofu, yams (or tororo, which was often made into a soup), sour plums, apricots, peaches, apples, oranges, ect Different types of foods did medieval japan Food sources that the Japanese had in the medieval days Fifty types of plant were available to cook, such as daizu (soya) and azuki sasage (red beans). There were also flavorings included sake, shoyhu (soya sauce), imported pepper and rice vinegar, as well as kelp (kombu). Vegetables were often prepared with a great deal of oil and this style of cooking was known as shojin ryori and involved soya, sesame, and camellia. Salt was important for the preservation of fish and other foods. 0ther food's that the farmers cooked Farming in medieval Japan The most farmed food in medieval japan Lee. Tzilantonis the Japanese have always had a variety of food sources from which to choose, both from the land and sea. Differences
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