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東南アジアの魚酱 : 魚の発酵製品の研究（5）
https://doi.org/10.15021/00004346
https://doi.org/10.15021/000043468fc9a9be-b2ef-4b63-a1b9-bcc26849ab71
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KH_012_2_001.pdf (10.7 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 | 東南アジアの魚酱 : 魚の発酵製品の研究（5） | |||||||||||||||
| タイトル | ||||||||||||||||
| タイトル | Gyoshō in Southeast Asia : A Study of Fermented Aquatic Products (5) | |||||||||||||||
| 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 | 10.15021/00004346 | |||||||||||||||
| ID登録タイプ | JaLC | |||||||||||||||
| 著者 |
石毛, 直道
× 石毛, 直道
× ラドル, ケネス
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| 抄録 | ||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||
| 内容記述 | A wide range of products made by the fermentation of both freshwater and marine organisms plays a fundamental role in cuisines throughout Southeast Asia (which in this article also includes Bangladesh), where they function principally as condimental side dishes. The fermented fish products of the region are examined here by country in terms of present-day geographical distribution, type of raw material, processing techniques and consumption patterns. Five types of product are examined : shiokara, shiokara paste, shrimp paste, fish sauce, and shrimp sauce. The wide range of fermented fish products made in Southeast Asia can be classified strictly only by individual country or by language grouping. Thus for the comparative purposes of this article we have used a simple generic classification based on both the nature of the final product and the method used to prepare it. The fermented product of fish and salt that preserves the original whole of partial shape of the fish raw material yields a product known as shiokara, which when comminuted by either pounding or grinding yields shiokara paste. In this case the final product has a condiment-like character, and can be easily dissolved into a liquid. The liquid resulting from the fermentation process yields a fish sauce. This same system of classification is also applied, with qualification, to products prepared from shrimp and other aquatic organisms. Other items, such as rice bran and pineapple, for example, may be added to the fish-salt mixture either to enhance the flavor of the final product, to speed the fermentation process, or for a combination of both objectives. This is the fifth in a series of articles that reports the results of a comprehensive field survey of fermented fish products conducted by the authors in East and Southeast Asia during the period 1982-85. The research was supported financially by the Ajinomoto Co., of Tokyo. Previous articles have surveyed the types of fermented fish products in Northeast Asia [石毛 (ISHIGE) 1986] and narezushi (fish fermented in the presence of rice or another vegetable product) [石毛(ISHIGE) 1987], and the ecological basis for the supply of raw materials from marine [RUDDLE 1986] and freshwater [RUDDLE 1987] sources. The final two papers in the series will examine, respectively, the chemistry of fermented fish products and their dietary and culinary roles, and the origins and distribution of these products. |
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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 12, 号 2, p. 235-314, 発行日 1987-11-10 |
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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 | |||||||||||||||
