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東アジア・東南アジアのナレズシ : 魚の発酵製品の研究（2）
https://doi.org/10.15021/00004364
https://doi.org/10.15021/000043649c00bf61-52ae-4325-afa8-a250970dee42
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KH_011_3_001.pdf (4.2 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 | 東アジア・東南アジアのナレズシ : 魚の発酵製品の研究（2） | |||||||||||
| タイトル | ||||||||||||
| タイトル | Narezushi in Asia : A Study of Fermented Aquatic Products (2) | |||||||||||
| 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 | 10.15021/00004364 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
石毛, 直道
× 石毛, 直道
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Narezushi is a food made from fermenting fish, mammal or bird flesh with salt and a cooked carbohydrate, usually rice, and processed as a preserved food, mainly by lactic acid fermentation. In this way the pH is reduced and the microorganisms that cause putrification are controlled. This category of foods occurs only in Southeast and Northeast Asia. There has been no comprehensive study of narezushi. Most of the research on this category of fermented food has been conducted by Japanese scholars, stimulated by the high level of development of sushi in Japan. Few scholars from other parts of Asia have given the subject attention, and it has been overlooked by Westerners. The history of sushi in China and Japan was studied by Shinoda, who conducted archival and survey research in Japan [SHINODA 1952ab, 1953, 1954, 1957, 1961, 1966 (The Book of Sushi), 1978 (The Story of Sushi)] and Shinoda and Iida [1953ab, 1954, 1955]. Hwang [1980] describes Korean narezushis in her monograph on local foods, Lee [1984] refers its brief history. Chou [1984] surveyed the preparation and use of narezushis among the ethnic minorities of Southwest China. Sakai and Kozaki [1982] researched the geographical distribution, processing and biochemistry of narezushis in the philippines, and Matsubara [1970] described its preparation among the Iban of Sarawak. Other reports are mostly fragmentary descriptions of isolated cases of the preparation and use of narezushi. The development of narezushi-making is coincident with the |
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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 11, 号 3, p. 603-668, 発行日 1987-02-28 |
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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 | |||||||||||
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Cite as
Ishige, Naomichi, 1987, Narezushi in Asia : A Study of Fermented Aquatic Products (2): 国立民族学博物館, 603–668 p.
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