| At that time, there were no refrigerators, and so local dishes were mostly tsukemono (pickles), himono (dried fishes), or kunsei (smoked products), which could be preserved for a long time (e.g. boiled abalone in the present Yamanashi Prefecture). |
冷蔵庫の無い時代であり、漬物や干物、燻製など、長期保存に適した調理方法による郷土料理が多い（例、山梨県の鮑の煮貝）。 |