WEKO3
-
RootNode
アイテム
東アジアの魚酱 : 魚の発酵製品の研究（1）
https://doi.org/10.15021/00004375
https://doi.org/10.15021/00004375f09603ba-d195-426d-a47e-b76260906e6d
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KH_011_1_001.pdf (2.6 MB)
|
|
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2010-02-16 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 東アジアの魚酱 : 魚の発酵製品の研究（1） | |||||||||||
| タイトル | ||||||||||||
| タイトル | Gyoshō in Northeast Asia : A Study of Fermented Aquatic Products | |||||||||||
| 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 | 10.15021/00004375 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
石毛, 直道
× 石毛, 直道
|
|||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | In the local cuisines of Northeast and Southeast Asia the fermented products of aquatic organisms constitute common side dishes and condiments. Throughout this region the preservation of seasonally available aquatic products was based in considerable measure on the application of fermentation techniques, as in the making of gyosho and narezusi. In making gyosho products salt is mixed with cleaned fresh fish, shellfish, or other aquatic organisms, and fermented for various lengths of time to enable the enzymes present to autodigest the meat and create products that range from sauces to semi-solids, and in which amino acids predominate. Narezusi is a solid product of aquatic organisms lactic-fermented with boiled or steamed rice or other grains. The research on fermented aquatic products was conducted jointly with Dr. Kenneth Ruddle. This is the first in a series of papers resulting from this research project, some of which will be co-authored and others written individually. This paper is a monographic study of gyosho in China, Korea and Japan. It discusses the processing methods, consumption patterns, cuisine and the dietary importance of various types of gyosho, together with their history, based on a study of the literature and historical documents. Since this paper forms part of an introduction to the subject of fermented aquatic products, ecological discussions, descriptions of the technologies used, geographical relationships and hypotheses about and conclusions on the topic are deferred to later papers. |
|||||||||||
| 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 1, p. 1-41, 発行日 1986-08-25 |
|||||||||||
| 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 | |||||||||||
