{"created":"2023-06-20T15:59:15.021824+00:00","id":4372,"links":{},"metadata":{"_buckets":{"deposit":"55a653c9-4115-40cd-bae3-a1e0c81b9344"},"_deposit":{"created_by":17,"id":"4372","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"4372"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00004372","sets":["345:460"]},"author_link":["5455"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1987-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"668","bibliographicPageStart":"603","bibliographicVolumeNumber":"11","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":"Narezushi is a food made from fermenting fish, mammal or\nbird flesh with salt and a cooked carbohydrate, usually rice,\nand processed as a preserved food, mainly by lactic acid fermentation.\nIn this way the pH is reduced and the microorganisms\nthat cause putrification are controlled. This category\nof foods occurs only in Southeast and Northeast Asia.\nThere has been no comprehensive study of narezushi. Most\nof the research on this category of fermented food has been\nconducted by Japanese scholars, stimulated by the high level of\ndevelopment of sushi in Japan. Few scholars from other parts\nof Asia have given the subject attention, and it has been overlooked\nby Westerners.\nThe history of sushi in China and Japan was studied by\nShinoda, who conducted archival and survey research in Japan\n[SHINODA 1952ab, 1953, 1954, 1957, 1961, 1966 (The Book of\nSushi), 1978 (The Story of Sushi)] and Shinoda and Iida [1953ab,\n1954, 1955]. Hwang [1980] describes Korean narezushis in her\nmonograph on local foods, Lee [1984] refers its brief history.\nChou [1984] surveyed the preparation and use of narezushis\namong the ethnic minorities of Southwest China. Sakai and\nKozaki [1982] researched the geographical distribution,\nprocessing and biochemistry of narezushis in the philippines,\nand Matsubara [1970] described its preparation among the Iban\nof Sarawak. Other reports are mostly fragmentary descriptions\nof isolated cases of the preparation and use of narezushi.\nThe development of narezushi-making is coincident with the","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15021/00004364","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":[{"nameIdentifier":"5455","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000080044741","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1000080044741"},{"nameIdentifier":"80044741","nameIdentifierScheme":"NRID","nameIdentifierURI":" "},{"nameIdentifier":"80044741 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80044741 "}]}]},"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_011_3_001.pdf","filesize":[{"value":"4.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_011_3_001.pdf","url":"https://minpaku.repo.nii.ac.jp/record/4372/files/KH_011_3_001.pdf"},"version_id":"50ee7d87-a964-4de9-a3c3-321952cc7c0a"}]},"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":"東アジア・東南アジアのナレズシ : 魚の発酵製品の研究（2）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"東アジア・東南アジアのナレズシ : 魚の発酵製品の研究（2）"},{"subitem_title":"Narezushi in Asia : A Study of Fermented Aquatic Products (2)","subitem_title_language":"en"}]},"item_type_id":"9","owner":"17","path":["460"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-16"},"publish_date":"2010-02-16","publish_status":"0","recid":"4372","relation_version_is_last":true,"title":["東アジア・東南アジアのナレズシ : 魚の発酵製品の研究（2）"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T19:27:23.015824+00:00"}