(c) "a refined style of cooking and customs called 'court cuisine' (Ukwanshin Ryori), in which portions of hana-ika (sliced squid), minudaru (steamed pork in seasame [sic; this is not British but simply misspelling; etymology: via Latin noun neuter sesamum from Ancient Greek σήσαμον (romanization: sḗsamon)] sauce), gunbomachi (burdock root wrapped in pork) and more were presented in a Ryukyuan lacquerware called a tundabun."
(i)
(A) hana-ika ハナイカ (binomial nomenclature: Ascarosepion tullbergi (genus name was changed from Metasepia to Ascarosepion)
• English name: paintpot cuttlefish
• Chinese name: 图氏 后乌贼 (due to its being in genus Metasepia 后乌贼属)
• Ascarosepion
https://en.wikipedia.org/wiki/Ascarosepion
("The genus varies wildly in size, from the two species of small, colorful cuttlefish formerly classified in the genus Metasepia, to the largest species of extant cuttlefish, the giant cuttlefish [50cm in mantle length, native to Australia]")
Ancient Greek-English dictionary:
* μετα- (prefix; romanization meta- ; from preposition μετα): "after, behind" [beyond]
https://en.wiktionary.org/wiki/μετα-
* σηπίᾱ (noun feminine; romanization sēpíā): "cuttlefish"
https://en.wiktionary.org/wiki/σηπία
(B) "本種の和名「ハナイカ（花烏賊）」は長崎地方の方言に基づく[3]。": ja.wikipedia.org for ハナイカ.
my translation: Japanese name of this species is hana-ika 花烏賊, based on dialect of Nagasaki. (The hana is Japanese pronunciation of kanji 花.)
(C) Avout this species: "南西日本～台湾の水深40～100mぐらいに生息。 常時浅海砂底にすむ [whose kanji is 棲む]": from the Web.
• Length: 7 cm. Changing color to adjust to the surroundings. Go to images.google.com to see what it looks like.
• I find no description of its taste. In fact, I find no Web page that says it is food. It is not poisonous, though.
(ii) Minudaru | Our Regional Cuisines -- Okinawa. Ministry of Agriculture, Forestry and Fisheries (MAFF) 農林水産省, undated
https://www.maff.go.jp/e/policie ... enu/4685/index.html
"is a thin slice of pork loin coated with black sesame sauce and steamed, also called 'kuljin' (=black meat) because of its dark finish. The steaming process removes the fat from the meat")
Neither minudaru nor kuljin is Japanese.
(ii) gunbomachi
(A) The word is not Japanese, either.
(B) Arctium
https://en.wikipedia.org/wiki/Arctium
(a genus commonly known as burdock; section 4 Uses: "is known as niúbàng (牛蒡) in Chinese, the same name having been borrowed into Japanese as gobō [ゴボウ 牛蒡] * * * Burdock root is very crisp and has a sweet, mild, or pungent flavour with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes")
grows in temperate climates, is not native to Taiwan.
(iii) tundabun
(A) Okinawan Food Culture. Visit Okinawa Japan (Official Okinawa Travel Guide), undated
https://visitokinawajapan.com/di ... nawan-food-culture/
("The islands prospered as a trade hub with mainland Japan, China, and countries of Southeast Asia, and through trade certain aspects of culture were assimilated, and combined to create something entirely new. This is perhaps best embodied by the Okinawan concept of champuru, which means 'to blend' or 'to fuse.' * * * At the heart of traditional court cuisine is the tundabun. These multi-sided, compartmentalized, lacquered serving trays can hold several types of food. Tundabun can be pentagonal, hexagonal, octagonal, or completely round. The portions of each dish were prepared to match the number of guests")
• chanpurū
https://en.wikipedia.org/wiki/Chanpurū
is Okinawan dialect (Japanese transliteration as a loan word without corresponding kanji: チャンプルー) for stir fry.
• One tundabun is served to a group of guests, with number of helping in EACH compartment of a tundabun matching number of guests -- one helping, and occasionally two, for each guest.
(B) Tundabun Style Vermilion Lacquer Tray with Design of Hills and River. Ryukyu Cultural Archives (RCA) 琉球文化アーカイブ, 沖縄県立総合教育センター (katakana for 'center'), 【更新】2024年12月13日
http://rca.open.ed.jp/web_e/hist ... angyou_up/up25.html
("Tundabun, a covered food coffer, was used to serve cuisine for special guests. The tray is supported on a tripod base and decorative techniques used on this piece include Tsuikin applique, a style distinctive of Ryukyuan lacquer. The 'Tunda' portion of the characters used to form the name for this style of container literally mean 'a guest who has traveled a long way.'
Height 24.7, Diameter 34.2cm. Produced in the 18th century.
Okinawa Prefectural Museum Collection")
• Ryukyuan lacquerware
https://en.wikipedia.org/wiki/Ryukyuan_lacquerware
("there is a technique known as tsuikin (lit. piled brocade) which is especially distinctive for Ryukyuan lacquers. Lacquer is mixed with pigments to create a sort of clay or putty, which is shaped and carved and then applied onto the object, in order to create textured three-dimensional effects")
• The uniqueness of tsuikin to Okinawa is embraced by Okinawa. See Tsuikin. RCA, undated
http://rca.open.ed.jp/web_e/city-2000/japanese/tec/tsuikin.html
("A unique Ryukyuan form of lacquerware; red and black pigment were mixed" with lacquer)
• The tsuikin is not Japanese, either. Nor is Tundabun. Both are Okinawan.
• However, the technique is, of course, came from China -- and the Okinawan word tsuikin from Chinese tsuishu 堆朱. See choushitsu 彫漆. Japanese Architecture and Art Net Users System (JAANUS), undated.
https://www.aisf.or.jp/~jaanus/deta/c/choushitsu.htm
British Museum also uses the term tsuishu.
https://www.britishmuseum.org/collection/term/x12399
• Wait a minute, you say, tsuishu is NOT Chinese. Well, the two syllables are Chinese pronunciations of kanji 堆 and 朱, respectively, in Japan.
Kanji 彫 and 漆 has Chinese pronunciation chō and shitsu, respectively. The choushitsu, where ou is used to signify a long vowel of o in lieu of ō, is simply another way to romanize Japanese.
(C) 堆朱楊成
https://ja.wikipedia.org/wiki/堆朱楊成
("南北朝時代 [of JAPAN (1337 – 1392)] から現代まで続く堆朱工で21代を数える [from 初代 to 21代 at present, all Japanese, not Chinese, lived or living in Japan]。
• 初代－長充（ちょうじゅう） - （生没年不詳）足利氏の臣で1360年初めて堆朱を作る。義詮将軍よりから称賛され、元 [1271 - 1368] の名工張成と楊茂から一字ずつとり楊成の名と堆朱の姓を賜り、以後、代々楊成を名乗る。わが国堆朱彫の元祖
my translation after the bullet point: first generation was 長充 [in ancient Japan, only aristocrats had surnames; this guy did not]. Shogun 足利 義詮 praised his lacquer work, conferring surname 堆朱 and given name 楊成 (after Yuan lacquer artisans] to him. hereafter, all generations are named the same: 堆朱 楊成 (distinguished by 代), besides their own Japanese names.
(D) Tundabun, in Okinawa, has Chinese 東道盆. See 『琉球料理を学ぼう』琉球新報 管理栄養学科学生のコメントが掲載. 琉球新報, May 26, 2024
https://www.okinawa-u.ac.jp/news/2024053014/
("琉球料理の講習会が5月25日（土）琉球新報ホール [katakana for 'hall'] で開かれ、参加した管理栄養学科1年生2名の感想が琉球新報に掲載されました")
my translation: title: 琉球料理を学ぼう Let's Learn Ryukyu Cuisine/ text: The short course 講習会 opened on Saturday 土, May 25[,2024] at the hall of the newspaper, participated by 2 students of 管理栄養学科1年生. They published their thoughts 感想.
A photo shows a card 東道盆 and the real thing -- all compartments containing three helpings for three guests. In the center were cross-sections of hana-ika; to its south were cross section of gumbomachi (but spelled in katakana as ク-ブマチ and pronounced as kūbumachi).
• 東道主: "在往東的道路上充當招待往來賓客的主人。泛稱接待或宴請賓客的主人。語出《左傳．僖公三年》" 教育部國語辭典簡編本, undated.
https://pedia.cloud.edu.tw/Entry/Detail?title=東道主&search=東道主
• 東道主
https://zh-yue.wikipedia.org/wiki/東道主
(E) Utuimuchi (Hospitality) and Court Cuisine; Developed deeply influenced by both China and Japan. 沖縄県公式ホームページ (公式 = official; ホームページ iskatakana for home page), undated
https://www.pref.okinawa.lg.jp/_ ... /guidebook_eng2.pdf
("Tundabun is representative of traditional Ryukyu lacquerware. According to Chinese historical documents, 'Tunda' ('eastern road') is derived from 'Host of the Eastern Road,' and is considered to mean serving as master of a house and taking care of guests")
The illustration displays cross-sections of minudaru and gumbomachi, neither of which I can find in the Web. Page 2 includes goya champuru and jimami tofu (which is NOT tofu, and not made of soya bean).
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