{"created":"2023-06-20T15:59:10.305293+00:00","id":4238,"links":{},"metadata":{"_buckets":{"deposit":"ba800959-2124-4ba3-9ef5-caa4153801c9"},"_deposit":{"created_by":17,"id":"4238","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"4238"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00004238","sets":["345:434"]},"author_link":["11094"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-07-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"118","bibliographicPageStart":"99","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"国立民族学博物館研究報告"},{"bibliographic_title":"Bulletin of the National Museum of Ethnology","bibliographic_titleLang":"en"}]}]},"item_9_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"There are many kinds of sushi in Japan today. Concerning the\norigin of this food, the following hypothesis has been established: the\nprimitive sushi was Narezushi (a kind of fermented food made with fish\nor other games, cooked-rice and salt) , which was devised by ricecultivators\nin Southeast Asia to preserve fish, flesh and fowl from decay,\nand was introduced through China. Some scholars argue that\nNarezushi-making was introduced with rice-cultivation to Japan.\nIt is not clear what the sushi in ancient Japan was. Nevertheless,\nmany people, including some scholars, identify the prototypical sushi\nwith Funazushi, Narezushi of \"crucian,\" which is often served today in\nOhmi (Shiga prefecture) .\nOne of the reasons for such a view is that Funazushi in Ohmi has a\nlone history. The name of this sushi is noted in En2i-shiki (延喜式),\none of the oldest documents in Japan (completed in 927) , so we might\nconclude that its birth occured over 1000 years ago.\nSecondly, today's Funazushi has some primitive characters which\nare suggestive of prototypical sushi:\n1.Funazushi is made of fish (crucian) , cooked-rice and salt only,\nwith neither spices nor starters for fermentation.\n2.This has a fermentation time of occasionally over a year, which is\nextremely long compared with other Narezushi in Japan.\n3.This is usually eaten by eating only soured fish and discarding the\nrice.\nFrom these points, Funazushi in Ohmi is sometimes described as\n\"the oldest sushi\n, or the most primitive sushi, in Japan.\"\nHowever, it is not reasonable to regard Funazushi, as observed today,\nas a prototypical sushi. This is because its cookery has undergone\nsome changes since the 10th century.\nAlthough there is no data clearly showing the recipe for Funazushi\nin ancient Japan, we can infer it from the articles on Chimin-yaoshu\n(斉民要術)published in China in the 6th century. According to this\nChinese document, the sushi-cookery in those days has a lot in common\nwith today's Funazushi-cookery, but a few differences can be recognized.\nNoteworthy points are as follows:\n1.Today's Funazushi-making is practiced in summer, which is\nnoted as a bad season for sushi-making in Chimin-yaoshu.\n2.In order to make sushi, Chimin-yaoshu teaches us that the fish\nmust be cut into some pieces, but Funazushi in Ohmi uses the entire\nfish without cutting it open.\n3.The period to salt the fish for preparation of Funazushi-making,\nabout three months, is longer than in Chimin-yaoshu.\nIn addition, even compared with the article in an old Japanese\ncookery-book published in 1689, today's Funazushi-cookery has the\nsame differences as the above-stated 1. and 3.\nIn the long run, we can understand that the recipe of Funazushi\nwhich is practiced as a custom in Ohmi today was completed after 17th\ncentury. Therefore today's Funazushi should not be regarded as a\nprimitive preserved food.\nNone of today's sushi, including Funazushi, can be identified with\nthe prototypical sushi. In the present Japan, we can't find sushi-cookery\njust like the recipe noted in Chimin-yaoshu. On the other hand, some\nfeatures of the ancient cookery have been inherited separately in some\nforms of Narezushi. In picturing the prototype of sushi, we need to compound\nelements of the primitive characters, which remain only partially\nin some of today's Narezushi.","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15021/00004230","subitem_identifier_reg_type":"JaLC"}]},"item_9_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立民族学博物館"}]},"item_9_publisher_34":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_publisher":"National Museum of Ethnology"}]},"item_9_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00091943","subitem_source_identifier_type":"NCID"}]},"item_9_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0385-180X","subitem_source_identifier_type":"ISSN"}]},"item_9_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"日比野, 光敏"},{"creatorName":"ヒビノ, テルトシ","creatorNameLang":"ja-Kana"},{"creatorName":"Hibino, Terutoshi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-11-19"}],"displaytype":"detail","filename":"KH_018_1_004.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_018_1_004.pdf","url":"https://minpaku.repo.nii.ac.jp/record/4238/files/KH_018_1_004.pdf"},"version_id":"77c83bc6-55ef-46ab-b727-6c32e801167a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"スシ｜ナレズシ｜発酵食品｜保存食｜古代日本の食","subitem_subject_scheme":"Other"},{"subitem_subject":"sushi｜Narezushi｜fermented food｜preserved food｜food in the ancient Japan","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"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"},{"subitem_title":"The Primitive Characters of Funazushi in Ohmi : About the Prototype of Narezushi, Fermented Fish, in Japan","subitem_title_language":"en"}]},"item_type_id":"9","owner":"17","path":["434"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-16"},"publish_date":"2010-02-16","publish_status":"0","recid":"4238","relation_version_is_last":true,"title":["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"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T17:17:23.272709+00:00"}