出版社：Graduate School of Humanities and Social Sciences, University of Tsukuba, Japan
摘要：During the Jomon period, which lasted about 13,000 years, a variety of food processing techniques were developed. First of all, there is pottery itself, which was the most basic tool for processing food in the Jomon. Early pottery is thought to have been used for cooking and processing fish, but the number of pottery sherds excavated in the Incipient Jomon is quite limited. The number of pottery shapes increased later on, suggesting that pottery was used for various purposes and times during the Jomon period. As for food processing facilities, we can point to a series of earthen pits in the Kyushu region which are thought to have been smoking facilities, and shell mounds as food processing sites that were typically developed in eastern Japan. Each technology had its diversity depending on the period and region. Although not food itself, salt production using salt-making pottery began in the Late Jomon period. From the Late Jomon period onward, the number of water reservoirs associated with wooden structures used for processing nuts, such as horse chestnuts and walnuts, increased in eastern Japan. Although acorn and nuts had been used since the Early Jomon period, the use of lowland storage pits in the western part of Japan suggests that the use and processing of acorn and nuts changed after the Late Jomon period.
