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魚酱の起源と伝播 : 魚の発酵製品の研究（8）
https://doi.org/10.15021/00004307
https://doi.org/10.15021/00004307c3de2a72-4eef-4047-92f8-48291b001ffb
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KH_014_1_004.pdf (3.5 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 | 魚酱の起源と伝播 : 魚の発酵製品の研究（8） | |||||||||||
| タイトル | ||||||||||||
| タイトル | Origins and Distributions : A Study of Fermented Aquatic Products (8) | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| 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 | 10.15021/00004307 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
石毛, 直道
× 石毛, 直道
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | This paper, the final contribution to the project on fermented aquatic products in Asia, examines the origins and geographical distribution of the products. Papers published earlier have dealt with the distribution and types of products in Southeast Asia [ISHIGE and RUDDLE 1987], the ecology of the marine and freshwater fish species involved [RUDDLE 1986, 1987], a cultural interpretation of the chemical analysis of the products [MIZUTANI et al. 1988], a linguistic interpretation of the nomenclature of the products [ISHIGE and SAKIYAMA 1988], and narezushi [ISHIGE 1987]. The fermented products discussed in this paper originate from the combination of fish and other aquatic organisms with salt, which prevents putrification and by enzymic action breaks down the protein to produce a free amino acid that imparts the characteristic umami taste to fermented products. Food preserved in this way can be eaten raw or can be used as a condiment. The same phenomenon can be observed with salted fish products, but the difference is that those described here are intentionally fermented. Thus the products known as guedj, momoni, lafi, and loosra, of West and Central Africa, shidal (Assam), nya-sode (Bhutan), jadi (Sri Lanka), and Kisrayaruiba (Siberia), do not fit into the category of intentionally fermented products discussed here. On the other hand, the liquamen or garam of Imperial Rome was intentionally fermented and is of the same type as the Asian fermented fish products. However, there is no evidence to support the assertion that the fish sauce of Asia originated by diffusion from the Mediterranean Basin, and the origins of these geographically distinct groups appear to be different. In both Southeast and Northeast Asia fermented fish products are associated with a monsoonal climatic regime, which is characterized by a distinct seasonality. All the species used to produce fermented products share the characteristic of being seasonally available in abundance, of being easily caught in shallow, inshore waters (or in freshwaters), of being small in size, relatively inexpensive and of having few alternative uses. The original or prototypical fermented fish product from which all others arose appears to have been shiokara , which results when fish (or other species) are mixed with salt and preserved for a long period. In continental Southeast Asia, apart from the nuoc-mam of Vietnam and shrimp paste produced in coastal areas, all fermented fish products were prepared from freshwater species prior to the 20th-century. Ricefield fishing also developed in this part of continental Southeast Asia, and the preparation of narezushi seems to have developed parallel with the rise of irrigated rice cultivation in the Mekong Basin. Other traditional fermented fish products also developed in Northeast Thailand, Laos and the ancient Mon-Khmer Zone, which seems to have been the probable center from which both ricefield fisheries and the preparation of fermented fish products originated and later diffused. On the other hand, fermented shrimp paste seems to have had its origins in coastal continental Southeast Asia, and to have diffused southwards to the Malay Peninsula and to Indonesia. Fermented fish products made from marine species predominate in Japan, Korea and the Philippines, and both freshwater and marine species were fermented in historical China. However, there is no evidence to suggest either the interrelationships between Southeast and Northeast Asia or the routes of diffusion (assuming that the products did not develop independently in each locality). Apart from the genealogical relationships among the various products, those made from freshwater species coincide mainly with the zone of irrigated rice cultivation. In Asia this is a zone lacking in pastoral traditions and where fermented products have traditionally been consumed. In the zone of fermented fish products there is documentary evidencc from China, from the first millennium B.C., which shows that such products were made not only with salt but also with koji (a fermentation starter). In China, at about the time of Christ, boiled or steamed beans and other vegetable items were used in lieu of fish in fermented products. From these the ancestral forms of fermented soy bean paste and soy sauce developed in Northeast Asia. With the development of fermented soy bean products, Northeast Asia gradually became a zone in which condiments based on soy beans were consumed. Although some fermented aquatic products are still consumed in Japan and Korea, in global terms Northeast Asia is a region of fermented soy bean products, On the other hand, Southeast Asia remains the zone of fermented fish products. Nevertheless, it should be noted that the culinary usage of both groups of products is simiIar, and that since the wmami taste imparted by free amino acids is predominant in both fermented fish and fermented soy bean products, it is the principal flavor in the cuisines of both Southeast and Northeast Asia. |
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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 14, 号 1, p. 199-250, 発行日 1989-07-27 |
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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 | |||||||||||
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Cite as
Ishige, Naomichi, 1989, Origins and Distributions : A Study of Fermented Aquatic Products (8): 国立民族学博物館, 199–250 p.
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