@article{oai:minpaku.repo.nii.ac.jp:00004334,
 author = {石毛, 直道 and Ishige, Naomichi and 崎山, 理 and Sakiyama , Osamu},
 issue = {2},
 journal = {国立民族学博物館研究報告, Bulletin of the National Museum of Ethnology},
 month = {Oct},
 note = {This is the seventh in a series of papers that reports the
results of a comprehensive study of fermented fish products in
Southeast Asia, focusing especially on a description of the history
and grouping of names from the ethnolinguistic view point.
Aside from East Asia, i.e., Japan, China and Korea, where
names are mutually unrelated, both in Continental and Insular
Southeast Asia reconstruction of the history of the diffusion of
fermented aquatic products is possible acording to their
nomenclature.
In Vietnam, the term mam indicates gyosho and narezushi,
and it has had an influence on some local names in Cambodia
and Thailand.
The term prahoc is common in Khmer and Mon languages,
as a name for the fermented product of fish, and is the oldest
such term in Southeast Asia. The term phaak, denoting narezushi
in Khmer, is possibly a cognate.
The Thai people, who entered the Mekong and Chao
Phraya valleys used the pla-ra, and Burmese, who entered into
the area of Mon people, used term ngapi for gyosho, which, in
turn, expanded as the term kapi, for shiokara paste, in Thailand
and Cambodia.
In the Austronesian sphere, the terms *petis, *budu, *bacan,
*kasam are Proto-Hesperonesian forms for fermented fish products.
Among them *petis and *budu are older, when their distribution
from the Malay Peninsula to the Philippines is considered.
The former term denotes fish or shrimp sauce as a food, and
the latter term souse or preservation as form of food processing.
We suppose that these two words are differentiated in their
meanings. That the Proto-Austronesian derivative *m-asin
'salty', occurs in Javanese for narezushi, and in Cham for fish
sauce, leads to the supposition that the Proto-Austronesian peoples
lacked familiality with gyosho. The Javanese term terasi
for shrimp paste is widespread under the influence of the past
Majapahit Empire.
The fermented products newly developed made their way
through *petis and *budu, with the names *bacan for shrimp
paste, or *kasam for narezushi. But in the Philippines existing
words, like burong isda?, literally 'preserved food of fish were
utilized to express narezushi.
Finally, the Balinese term sera, denoting shrimp paste,
which originates from the Proto-Austonesian. *sira[h] 'salt',
implies that in Bali the transfer of seasoning occurred earlier.},
 pages = {383--406},
 title = {魚酱とナレズシの名称 : 魚の発酵製品の研究(7)},
 volume = {13},
 year = {1988},
 yomi = {イシゲ, ナオミチ and サキヤマ , オサム}
}