<b>Herbological Study on the Processing of Ginger </b> / 日本東洋医学雑誌
Kampo Medicine
;
: 266-274, 2012.
Article
in Japanese
| WPRIM
| ID: wpr-362911
ABSTRACT
Processing methods for the crude drugs <i>shokyo </i>(fresh ginger) and <i>kankyo </i>(dried ginger) have been different in China and Japan, although the reasons for this have not been clear. In this study, we revealed a historical transition in the processing methods for <i>shokyo </i>and <i>kankyo</i>.<BR>We found that the name <i>shokyo </i>had been used for fresh ginger rhizome in China since the end of the Hou han dynasty. The name had also been used for <i>shokyo </i>in Japan, whereas the term <i>shokyo </i>was then applied to dried ginger in the Japanese pharmacopoeia during the Meiji era. With <i>kankyo</i>, on the other hand, several dif ferent processing methods existed in China. For example, ginger fermented in a ceramic pot after being soaked in running water and dried was called <i>kankyo</i>, and was strongly associated with the property ‘hot’. However, we supposed that simply dried ginger, which has the property ‘warm’, came to be called as <i>kankyo </i>exclusively from the middle of the Qing dynasty. Meanwhile, only ginger dried with lime after being steamed was called <i>kankyo </i>in Japan. We also found that ginger whitened with lime was produced and sold in pharmacies because of a description by Shizhen Li, to the effect that “white ginger has higher quality”. This controversial method has been changed to one without the use of lime since the Meiji era.
Full text:
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Index:
WPRIM (Western Pacific)
Language:
Japanese
Journal:
Kampo Medicine
Year:
2012
Type:
Article
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