Manuscript on paper, entitled at beginning of text “Suisan butsu seizō hō” 水産物製造法 [“Methods of Preserving Seafoods”]

68 folding pre-printed leaves. 8vo (240 x 162 mm.), orig. wrappers (wrappers a little rubbed & discolored), new stitching. [Japan]: late 19th or very early 20th century.


In Japan’s rapid industrialization following the Meiji Restoration, improved methods of the preservation of fish, for domestic consumption and for export, became extremely important.


This notebook contains highly detailed notes taken by an anonymous auditor who attended three lectures on seafood preservation. Throughout the notebook, the auditor has made dozens of small marginal and text illustrations of fish, their parts, techniques of breaking down fish, preservation equipment and processing buildings, and tools and machinery.


The three lectures were by Doi Shigeki 土居茂樹, director of the Kōchi ken suisan shikenjō 高知県水産試験場 [Fishery Research Station] in Kōchi Prefecture; Ogata [Chiyoharu] 緒方[千代治], a scientist at the Ministry of Agriculture and Commerce; and an anonymous third lecturer.


All three authors deal with the problems of seafood preservation and present their expertise on drying (with a long section on drying bonito for dashi and whole katsuobushi 鰹節), smoking, salting, pickling, and canning a great variety of fish and shellfish. They also discuss how to judge freshness.


Fine condition. Preserved in a chitsu.