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近江のフナズシの「原初性」 : わが国におけるナレズシのプロトタイプをめぐって
https://doi.org/10.15021/00004230
https://doi.org/10.15021/00004230165d9b23-bf3a-492f-86c8-c5aea1e80264
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KH_018_1_004.pdf (1.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2010-02-16 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 近江のフナズシの「原初性」 : わが国におけるナレズシのプロトタイプをめぐって | |||||||||||
| タイトル | ||||||||||||
| タイトル | The Primitive Characters of Funazushi in Ohmi : About the Prototype of Narezushi, Fermented Fish, in Japan | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | スシ｜ナレズシ｜発酵食品｜保存食｜古代日本の食 | |||||||||||
| キーワード | ||||||||||||
| 言語 | en | |||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | sushi｜Narezushi｜fermented food｜preserved food｜food in the ancient Japan | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.15021/00004230 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
日比野, 光敏
× 日比野, 光敏
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | There are many kinds of sushi in Japan today. Concerning the origin of this food, the following hypothesis has been established: the primitive sushi was Narezushi (a kind of fermented food made with fish or other games, cooked-rice and salt) , which was devised by ricecultivators in Southeast Asia to preserve fish, flesh and fowl from decay, and was introduced through China. Some scholars argue that Narezushi-making was introduced with rice-cultivation to Japan. It is not clear what the sushi in ancient Japan was. Nevertheless, many people, including some scholars, identify the prototypical sushi with Funazushi, Narezushi of "crucian," which is often served today in Ohmi (Shiga prefecture) . One of the reasons for such a view is that Funazushi in Ohmi has a lone history. The name of this sushi is noted in En2i-shiki (延喜式), one of the oldest documents in Japan (completed in 927) , so we might conclude that its birth occured over 1000 years ago. Secondly, today's Funazushi has some primitive characters which are suggestive of prototypical sushi: 1.Funazushi is made of fish (crucian) , cooked-rice and salt only, with neither spices nor starters for fermentation. 2.This has a fermentation time of occasionally over a year, which is extremely long compared with other Narezushi in Japan. 3.This is usually eaten by eating only soured fish and discarding the rice. From these points, Funazushi in Ohmi is sometimes described as "the oldest sushi , or the most primitive sushi, in Japan." However, it is not reasonable to regard Funazushi, as observed today, as a prototypical sushi. This is because its cookery has undergone some changes since the 10th century. Although there is no data clearly showing the recipe for Funazushi in ancient Japan, we can infer it from the articles on Chimin-yaoshu (斉民要術)published in China in the 6th century. According to this Chinese document, the sushi-cookery in those days has a lot in common with today's Funazushi-cookery, but a few differences can be recognized. Noteworthy points are as follows: 1.Today's Funazushi-making is practiced in summer, which is noted as a bad season for sushi-making in Chimin-yaoshu. 2.In order to make sushi, Chimin-yaoshu teaches us that the fish must be cut into some pieces, but Funazushi in Ohmi uses the entire fish without cutting it open. 3.The period to salt the fish for preparation of Funazushi-making, about three months, is longer than in Chimin-yaoshu. In addition, even compared with the article in an old Japanese cookery-book published in 1689, today's Funazushi-cookery has the same differences as the above-stated 1. and 3. In the long run, we can understand that the recipe of Funazushi which is practiced as a custom in Ohmi today was completed after 17th century. Therefore today's Funazushi should not be regarded as a primitive preserved food. None of today's sushi, including Funazushi, can be identified with the prototypical sushi. In the present Japan, we can't find sushi-cookery just like the recipe noted in Chimin-yaoshu. On the other hand, some features of the ancient cookery have been inherited separately in some forms of Narezushi. In picturing the prototype of sushi, we need to compound elements of the primitive characters, which remain only partially in some of today's Narezushi. |
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| 書誌情報 |
国立民族学博物館研究報告 en : Bulletin of the National Museum of Ethnology 巻 18, 号 1, p. 99-118, 発行日 1993-07-30 |
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| 出版者 | ||||||||||||
| 出版者 | 国立民族学博物館 | |||||||||||
| 出版者（英） | ||||||||||||
| 出版者 | National Museum of Ethnology | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0385-180X | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN00091943 | |||||||||||
| 著者版フラグ | ||||||||||||
| 出版タイプ | VoR | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||
