Perkembangan Jenis-Jenis Mie Jepang dan Adaptasi Budaya Pangan Masyarakat Jepang

TAUFAN ATALARIK, Lili Febriyani, S.S., M.Si.

2022 | Skripsi | S1 SASTRA JEPANG

Mie merupakan salah satu jenis makanan pokok yang umum dihidangkan di Jepang, pertama kali dibawa dari Tiongkok pada abad ke-7 atau 8 Masehi, melalui kaum bangsawan dan biksu Jepang. Mie Jepang, seperti seluruh aspek budaya Jepang lainnya, berkembang menjadi identitasnya sendiri yang unik dengan munculnya mie soba di zaman Edo, bahkan kini menjadi konsumsi global yang populer pasca Perang Dunia II. Mie memiliki relevansi besar pada budaya Jepang, yang dapat dilihat pada kekayaan ragam jenis mie Jepang dari seluruh 47 prefektur dan penyajian mie pada waktu khusus, seperti toshikoshi soba pada malam menjelang Tahun Baru Jepang (oomisoka) dan tsukimi udon atau tsukimi soba pada perayaan Tsukimi (festival melihat bulan). Tujuan penelitian ini adalah untuk mencari keterkaitan antara perkembangan jenis-jenis mie Jepang dan perkembangan budaya pangan Jepang (shokubunka) menggunakan teori fungsionalisme struktural Talcott Parsons. Sehubungan dengan relevansi teori tersebut, maka digunakanlah skema AGIL (Adaptation, Goal Attainment, Integration, and Latency) untuk menganalisis perkembangan tersebut. Hasil analisis data menunjukkan bahwa terdapat suatu keterkaitan antara perkembangan aneka ragam jenis mie Jepang dengan budaya pangan Jepang, yang berupa difusi serta sinkretisme budaya yang memengaruhi mie Jepang. Perkembangan tersebut dimulai dari kemunculan mie di kaum bangsawan dan biksu Jepang pada zaman Nara; menyebarnya ilmu mengolah mie kepada masyarakat umum pada zaman Kamakura; kemunculan mie soba yang populer di kalangan masyarakat umum pada zaman Edo; kemunculan imigran-imigran Tiongkok pada zaman Meiji hingga terjadinya proses difusi dan sinkretisme lebih lanjut; dan kemunculan mie instan pada zaman Showa meningkatkan kepopuleran hidangan mie di kalangan masyarakat global.

Noodles are one of several food staples commonly served in Japan, first brought from China during the Nara period at the 8th century AD, by means of Japanese aristocrats and Buddhist monks. Japanese noodles, as with the rest of Japanese culture, evolved into their own unique identity with the rise of soba noodles during the Edo period, and eventually became a popular global food after the end of World War II. Noodles hold a huge significance in the Japanese culture, as can be seen from the noodle variants throughout all 47 prefectures of Japan, as well as special variants served during certain festivities, such as toshikoshi soba during oomisoka (the night before New Year) and tsukimi udon or tsukimi soba during Tsukimi (moon-viewing festival). The aim of this study is to research the correlation between the development of said Japanese noodle variants and that of the Japanese food culture (shokubunka) using Talcott Parsons' structural functionalism. In relation to said theory, the AGIL paradigm (Adaptation, Goal Attainment, Integration, and Latency) is further used to analyze the correlation. Results of the data analysis show that a correlation between the development of Japanese noodle variants and that of the Japanese food culture exists in the form of cultural diffusion and syncretism. This correlation was started with the introduction of noodles by the Japanese aristocrats and Buddhist monks in the Nara period, the spread of knowledge on producing noodles among the public during the Kamakura period, which resulted in the appearance of soba that became popular in the Edo period, followed by the influx of Chinese immigrants at Meiji period, which resulted in more of such diffusion and syncretism, as well as the appearance of instant noodles since the Showa period, which has since gained global popularity.

Kata Kunci : perkembangan mie Jepang, washoku, teori fungsionalisme struktural Talcott Parsons