{"created":"2023-06-20T15:59:12.973918+00:00","id":4315,"links":{},"metadata":{"_buckets":{"deposit":"995086a3-b9fe-4047-a836-9085b040297b"},"_deposit":{"created_by":17,"id":"4315","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"4315"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00004315","sets":["345:450"]},"author_link":["5455"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-07-27","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"250","bibliographicPageStart":"199","bibliographicVolumeNumber":"14","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":"This paper, the final contribution to the project on fermented\naquatic products in Asia, examines the origins and geographical\ndistribution of the products. Papers published earlier have dealt\nwith the distribution and types of products in Southeast Asia\n[ISHIGE and RUDDLE 1987], the ecology of the marine and\nfreshwater fish species involved [RUDDLE 1986, 1987], a\ncultural interpretation of the chemical analysis of the products\n[MIZUTANI et al. 1988], a linguistic interpretation of the nomenclature\nof the products [ISHIGE and SAKIYAMA 1988], and\nnarezushi [ISHIGE 1987].\nThe fermented products discussed in this paper originate\nfrom the combination of fish and other aquatic organisms with\nsalt, which prevents putrification and by enzymic action breaks\ndown the protein to produce a free amino acid that imparts the\ncharacteristic umami taste to fermented products. Food preserved\nin this way can be eaten raw or can be used as a condiment.\nThe same phenomenon can be observed with salted fish products,\nbut the difference is that those described here are intentionally\nfermented. Thus the products known as guedj, momoni, lafi, and\nloosra, of West and Central Africa, shidal (Assam), nya-sode\n(Bhutan), jadi (Sri Lanka), and Kisrayaruiba (Siberia), do not fit\ninto the category of intentionally fermented products discussed\nhere.\nOn the other hand, the liquamen or garam of Imperial Rome\nwas intentionally fermented and is of the same type as the Asian\nfermented fish products.\nHowever, there is no evidence to support the assertion that\nthe fish sauce of Asia originated by diffusion from the Mediterranean\nBasin, and the origins of these geographically distinct\ngroups appear to be different.\nIn both Southeast and Northeast Asia fermented fish products\nare associated with a monsoonal climatic regime, which is\ncharacterized by a distinct seasonality. All the species used to\nproduce fermented products share the characteristic of being\nseasonally available in abundance, of being easily caught in\nshallow, inshore waters (or in freshwaters), of being small in\nsize, relatively inexpensive and of having few alternative uses.\nThe original or prototypical fermented fish product from\nwhich all others arose appears to have been shiokara , which\nresults when fish (or other species) are mixed with salt and\npreserved for a long period.\nIn continental Southeast Asia, apart from the nuoc-mam of\nVietnam and shrimp paste produced in coastal areas, all fermented\nfish products were prepared from freshwater species\nprior to the 20th-century. Ricefield fishing also developed\nin this part of continental Southeast Asia, and the preparation of\nnarezushi seems to have developed parallel with the rise of irrigated\nrice cultivation in the Mekong Basin. Other traditional fermented\nfish products also developed in Northeast Thailand, Laos and\nthe ancient Mon-Khmer Zone, which seems to have been the\nprobable center from which both ricefield fisheries and the\npreparation of fermented fish products originated and later\ndiffused. On the other hand, fermented shrimp paste seems to\nhave had its origins in coastal continental Southeast Asia, and to\nhave diffused southwards to the Malay Peninsula and to Indonesia.\nFermented fish products made from marine species predominate\nin Japan, Korea and the Philippines, and both freshwater\nand marine species were fermented in historical China.\nHowever, there is no evidence to suggest either the interrelationships\nbetween Southeast and Northeast Asia or the routes of\ndiffusion (assuming that the products did not develop independently\nin each locality).\nApart from the genealogical relationships among the various\nproducts, those made from freshwater species coincide mainly\nwith the zone of irrigated rice cultivation. In Asia this is a zone\nlacking in pastoral traditions and where fermented products\nhave traditionally been consumed.\n In the zone of fermented fish products there is documentary\nevidencc from China, from the first millennium B.C., which\nshows that such products were made not only with salt but also\nwith koji (a fermentation starter). In China, at about the time\nof Christ, boiled or steamed beans and other vegetable items were\nused in lieu of fish in fermented products. From these the\nancestral forms of fermented soy bean paste and soy sauce\ndeveloped in Northeast Asia.\n With the development of fermented soy bean products,\nNortheast Asia gradually became a zone in which condiments\nbased on soy beans were consumed. Although some fermented\naquatic products are still consumed in Japan and Korea, in global\nterms Northeast Asia is a region of fermented soy bean products,\nOn the other hand, Southeast Asia remains the zone of fermented\nfish products. Nevertheless, it should be noted that the culinary\nusage of both groups of products is simiIar, and that since the\nwmami taste imparted by free amino acids is predominant in both\nfermented fish and fermented soy bean products, it is the  principal\nflavor in the cuisines of both Southeast and Northeast Asia.","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15021/00004307","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":"石毛, 直道"},{"creatorName":"イシゲ, ナオミチ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishige, Naomichi","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_014_1_004.pdf","filesize":[{"value":"3.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_014_1_004.pdf","url":"https://minpaku.repo.nii.ac.jp/record/4315/files/KH_014_1_004.pdf"},"version_id":"6638bb95-e57c-4f28-9dd0-9579f9333cc5"}]},"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":"魚酱の起源と伝播 : 魚の発酵製品の研究（8）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚酱の起源と伝播 : 魚の発酵製品の研究（8）"},{"subitem_title":"Origins and Distributions : A Study of Fermented Aquatic Products (8)","subitem_title_language":"en"}]},"item_type_id":"9","owner":"17","path":["450"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-16"},"publish_date":"2010-02-16","publish_status":"0","recid":"4315","relation_version_is_last":true,"title":["魚酱の起源と伝播 : 魚の発酵製品の研究（8）"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T19:28:08.358177+00:00"}