近世における特産物の成立と中央市場 : 竜野醤油の京都市場進出過程について
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概要
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This paper tries to investigate the process by which Tatsuno shoyu (soy sauce produced in Tatsuno district) and other local shoyu (e. g. Bizen shoyu) came to dominate the Kyoto market. By the Horeki Era the shoyu brewers of Kyoto and its suburbs had supplied people in Kyoto with syoyu called jizukuri shoyu. But in the later half of 18th century, the competitors with jizukuri syoyu came into the Kyoto market. Bizen shoyu was the first to come. And Tatsno shoyu followed it a little later. Why could these local shoyu come into the Kyoto Market? In theHoreki and An-ei Era the nominal price of shoyu in the Kyoto market was very high. And the relative price of shoyu in comparison with rice was also high. It seems that brewers of these local shoyu, who had supplied local market with shoyu, tried to come into the Kyoto market under impetus from such favourable conditions. But for the protection of jizukuri shoyu, the Tokugawa Shogunate did not admit these brewers to come into the Kyoto market. As a result of their strong and continuing requests, in the 8th year of An-ei (1779) the 21 groups of takoku shoyu tonya (organized mainly by merchants of Bizen shoyu) was admitted under the direct control of jizukuri shoyu tonya. In the Bunka Era, especially Tatsuno groups of tonya had a large share in the Kyoto market. The development of Tatsuno shoyu resulted from the improvement of quality (e. g. usukuchi shoyu) and the advancement of technique in brewing (e. g. called sahei-guruma). In contrast with the remarkable development of Tatsuno shoyu, the decline of jizukuri shoyu was distinguished. Such a movement in the metropolitan market made the economic policies of the Tokugawa Shogunate fruitless.
- 社会経済史学会の論文
- 1972-10-30
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- 近世における特産物の成立と中央市場 : 竜野醤油の京都市場進出過程について
- 大山敷太郎著 幕末財政金融史論, (昭和四四年五月, ミネルヴァ書房, 四一二ページ, 定価二五〇〇円)