{"created":"2023-06-20T15:59:14.335003+00:00","id":4352,"links":{},"metadata":{"_buckets":{"deposit":"0ff188f5-eead-45f5-9328-22dd7ce821ca"},"_deposit":{"created_by":17,"id":"4352","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"4352"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00004352","sets":["345:456"]},"author_link":["11406","5455","11403","11409"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-02-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"864","bibliographicPageStart":"801","bibliographicVolumeNumber":"12","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":"In the local cuisines of Northeast and Southeast Asia the\nfermented products of marine organisms constitute major side\ndishes and condiments. As is well-known, food patterns of this\nlarge region are based mainly on rice, a source not only of energy\nbut also of vegetable proteins. Animal meats have never been\nwidely consumed, neither has there been a tradition of milking.\nRather, the bulk of animal products have always been obtained\nfrom aquatic organisms, mainly fish. Thus the cuisines of eastern\nAsia were historically, as indeed they continue to be, based on\na combination of rice, fish and vegetables.\nThroughout East Asia the preservation of seasonally available\nfish was based in considerable mesure on the application of fermentation\ntechniques. In making fermented products salt is\nmixed with cleaned fresh fish, shellfish, or other aquatic organisms,\nand fermented for various lengths of time to enable the enzymes\npresent in the fish to auto-digest the meat and create products that\nrange from sauces to solids, and in which amino acids predominate.\nIronically, although such a major item in many Asian diets, the\nliterature on fermented aquatic products is relatively scant and\nfragmentary, and limited mostly to disparate chemical analyses of\nfish sauces, the commercially most important fermented aquatic\nproduct throughout the region. Unlike the earlier studies, which\nbasically examined total amino acid content, the research reported\non here examined each amino acid individually. Further, we\nanalyzed samples of shrimp sauces, shrimp pastes, fish pastes,\nsolid fermented products and narezushi (fish/shrimp fermented\ntogether with rice or another vegetable product), in addition to\nthe commonly analyzed fish sauce.\nTwo hundred and seventy three field samples were obtained,\n47 typical ones of which were analyzed chemically (see Appendix).\nFour types of analysis were performed : general, quantitative\nanalysis of amino acids, analysis of organic acids and analysis of\nmicro-organic contents. These analyses demonstrated that the\ncommon culinary function of all the sampled materials is to provide\nboth a salty taste and umami (\"good taste\").\nIf a comparison is made between fish and soy sauces in these\nterms, fish sauce contains 26% salt and has a stronger salty taste\nthan does soy sauce, with 17% salt; the total quantity of amino\nacids in both sauces is about 5% (of these glutamic acid, that\nmost involved with umami, averages about 0.8% in both) ; and\nthe average acidity of soy sauce is about pH 4.8 whereas that of\nfish sauce is about pH 6.0. Thus in fish sauce organic acids exist\nmainly in the form of salt, so that whereas soy sauce functions as\na sour-tasting condiment fish sauce does not. Unlike fish sauce,\nsoy sauce has sugary and alcoholic tastes.\nWhen shrimp paste, one of the most important condiments in\nSoutheast Asia, is compared with miso (fermented soy bean paste)\nthe latter is found to contain 11% salt whereas shrimp paste has\nan average of 20%; the total quantity of amino acid in shrimp\npaste is 12%, twice that of miso; and glumatic acid totals 1.6%\nin shrimp paste, again twice that of miso. As with fish sauce,\nshrimp paste lacks sour- and sweet-tasting condiment functions.\nLaboratory analyses demonstrated that the chemical composition\nof the final fermented aquatic product was not dependent\non that of the raw material. Regardless of the local species used,\nin all cases the function of the product was to provide a salty and\numami condiment. This function differs from that of fermented\ncondiments from vegetable crops in Northeast Asia, which are\nlocally diverse according to differences of ingredient, processing\ntechniques and the physical environment (especially climate).\nThe simplicity of the processing techniques and uniformity of the\nfinal fermented aquatic products is undoubtedly one explanation\nfor their wide geographical diffusion throughout East and South-\neast Asia. Further, in present day Southeast Asia domestic and\ninterenational trading in these products is commonplace and\nwidespread.\nThe origin and diffusion of fermented aquatic products in\nNortheast Asia as well as in the Philippines remains unknown.\nIn China prior to the Han Dynasty fermented meat and fermented\naquatic products existed. They were fermented with salt, grain\nmold (koji) and wine. In later eras soy beans and grains replaced\nmeat and fish. Such fermented vegetable crop products spread\nwidely through Northeast Asia and supplanted those based on\naquatic organisms, with the exception of Korea, where shiokara\n(chokal) remains an important side dish. But the fermentation of\nvegetable crops requires a relatively higher technology than does\nthat of meats and aquatic products. Thus it did not develop in\nSoutheast Asia, where the tradition of using fermented aquatic\nproducts as side dishes and condiments persists. Nevertheless,\nthe common function of these products in both the vegetable crops\nand aquatic materials fermentation areas is the provision of umami.\nThere exists a strong correlation between the consumption of\nfermented aquatic products and rice. The culinary relationship\nbetween fermented fish products other than narezushi(gyosho)a nd\nvegetables is far stronger that than between fish and meat. Thus\ngyosho is added to vegetables and eaten with rice.\nThe role of gyosho as an animal protein complement to rice\nhas been exagerated in the literature. Our research demonstrates\nthat the main source of energy and protein is derived from rice\nwhereas the principal function of gyosho is as an appetizer, a small\nportion of which assists the consumption of a large quantity of\nrice. Further, since it is a preserved food, gyosho can be conveniently\nserved at the table with little additional preparation. Hence,\nrather than being a side dish, the principal function of gyosho is\nas an appetizing condiment for rice eaters.\nThis paper represents the sixth contribution to the \"Project\non Fermented Fish\". Previous contributions in this series have\nexamined the history of fermented fish products in Northeast\nAsia [石毛(ISHIGE) 1986a], narezushi[石毛(ISHIGE) 1986b], the\necological basis for the supply of marine species for fermentation\n[RUDDLE 1986] and freshwater species [RUDDLE 1987], and\nthe cultural ecology of fermented fish products in Southeast Asia\n石毛(ISHIGE)·ラドル(RUDDLE) 1987].\n\n","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15021/00004344","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":"水谷, 忠士"},{"creatorName":"ミズタニ, タダシ","creatorNameLang":"ja-Kana"},{"creatorName":"Mizutani, Tadashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"君塚, 明光"},{"creatorName":"キミヅカ, アキミツ","creatorNameLang":"ja-Kana"},{"creatorName":"Kimizuka, Akimitsu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ラドル, ケネス"},{"creatorName":"Ruddle, Kenneth","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"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_012_3_006.pdf","filesize":[{"value":"3.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_012_3_006.pdf","url":"https://minpaku.repo.nii.ac.jp/record/4352/files/KH_012_3_006.pdf"},"version_id":"51c4a015-f7bf-4b19-852f-5c12f6b211d4"}]},"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":"魚酱の化学分析と「うま味」の文化圏 : 魚の発酵製品の研究（6）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚酱の化学分析と「うま味」の文化圏 : 魚の発酵製品の研究（6）"},{"subitem_title":"A Chemical Analysis of Fermented Fish Products and Discussion of Fermented Flavors in Asian Cuisines","subitem_title_language":"en"}]},"item_type_id":"9","owner":"17","path":["456"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-16"},"publish_date":"2010-02-16","publish_status":"0","recid":"4352","relation_version_is_last":true,"title":["魚酱の化学分析と「うま味」の文化圏 : 魚の発酵製品の研究（6）"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T19:27:36.033318+00:00"}