{"created":"2023-06-20T15:59:14.377508+00:00","id":4354,"links":{},"metadata":{"_buckets":{"deposit":"218f764a-8473-413e-bde1-5c70430d2312"},"_deposit":{"created_by":17,"id":"4354","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"4354"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00004354","sets":["345:457"]},"author_link":["11409","5455"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1987-11-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"314","bibliographicPageStart":"235","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":"A wide range of products made by the fermentation of both\nfreshwater and marine organisms plays a fundamental role in\ncuisines throughout Southeast Asia (which in this article also\nincludes Bangladesh), where they function principally as condimental\nside dishes. The fermented fish products of the region are\nexamined here by country in terms of present-day geographical\ndistribution, type of raw material, processing techniques and\nconsumption patterns. Five types of product are examined :\nshiokara, shiokara paste, shrimp paste, fish sauce, and shrimp sauce.\nThe wide range of fermented fish products made in Southeast\nAsia can be classified strictly only by individual country or by\nlanguage grouping. Thus for the comparative purposes of this\narticle we have used a simple generic classification based on\nboth the nature of the final product and the method used to\nprepare it.\nThe fermented product of fish and salt that preserves the\noriginal whole of partial shape of the fish raw material yields\na product known as shiokara, which when comminuted by either\npounding or grinding yields shiokara paste. In this case the\nfinal product has a condiment-like character, and can be easily\ndissolved into a liquid. The liquid resulting from the fermentation\nprocess yields a fish sauce. This same system of classification\nis also applied, with qualification, to products prepared\nfrom shrimp and other aquatic organisms. Other items, such as\nrice bran and pineapple, for example, may be added to the\nfish-salt mixture either to enhance the flavor of the final product,\nto speed the fermentation process, or for a combination of both\nobjectives.\nThis is the fifth in a series of articles that reports the results\nof a comprehensive field survey of fermented fish products\nconducted by the authors in East and Southeast Asia during\nthe period 1982-85. The research was supported financially by\nthe Ajinomoto Co., of Tokyo. Previous articles have surveyed\nthe types of fermented fish products in Northeast Asia [石毛\n(ISHIGE) 1986] and narezushi (fish fermented in the presence of\nrice or another vegetable product) [石毛(ISHIGE) 1987], and\nthe ecological basis for the supply of raw materials from marine\n[RUDDLE 1986] and freshwater [RUDDLE 1987] sources. The\nfinal two papers in the series will examine, respectively, the\nchemistry of fermented fish products and their dietary and\nculinary roles, and the origins and distribution of these products.\n\n\n\n\n\n\n\n\n\n\n\n\n\n","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15021/00004346","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":[{},{},{},{}]},{"creatorNames":[{"creatorName":"ラドル, ケネス"},{"creatorName":"Ruddle, Kenneth","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_2_001.pdf","filesize":[{"value":"10.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_012_2_001.pdf","url":"https://minpaku.repo.nii.ac.jp/record/4354/files/KH_012_2_001.pdf"},"version_id":"55b39d31-ee11-4334-a4c9-aa474fe5f6f5"}]},"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":"東南アジアの魚酱 : 魚の発酵製品の研究（5）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"東南アジアの魚酱 : 魚の発酵製品の研究（5）"},{"subitem_title":"Gyoshō in Southeast Asia : A Study of Fermented Aquatic Products (5)","subitem_title_language":"en"}]},"item_type_id":"9","owner":"17","path":["457"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-16"},"publish_date":"2010-02-16","publish_status":"0","recid":"4354","relation_version_is_last":true,"title":["東南アジアの魚酱 : 魚の発酵製品の研究（5）"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T17:16:56.385044+00:00"}