{"created":"2023-06-20T15:59:15.411142+00:00","id":4383,"links":{},"metadata":{"_buckets":{"deposit":"b56e2354-198e-47c9-ba95-69e01e7df0f3"},"_deposit":{"created_by":17,"id":"4383","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"4383"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00004383","sets":["345:462"]},"author_link":["5455"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-08-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"41","bibliographicPageStart":"1","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":"In the local cuisines of Northeast and Southeast Asia the\nfermented products of aquatic organisms constitute common\nside dishes and condiments. Throughout this region the preservation\nof seasonally available aquatic products was based in\nconsiderable measure on the application of fermentation techniques,\nas in the making of gyosho and narezusi.\nIn making gyosho products salt is mixed with cleaned fresh\nfish, shellfish, or other aquatic organisms, and fermented for\nvarious lengths of time to enable the enzymes present to autodigest\nthe meat and create products that range from sauces to\nsemi-solids, and in which amino acids predominate. Narezusi is\na solid product of aquatic organisms lactic-fermented with\nboiled or steamed rice or other grains.\nThe research on fermented aquatic products was conducted\njointly with Dr. Kenneth Ruddle. This is the first in a series of\npapers resulting from this research project, some of which will be\nco-authored and others written individually.\nThis paper is a monographic study of gyosho in China, Korea\nand Japan. It discusses the processing methods, consumption\npatterns, cuisine and the dietary importance of various types of\ngyosho, together with their history, based on a study of the literature\nand historical documents. Since this paper forms part of an\nintroduction to the subject of fermented aquatic products,\necological discussions, descriptions of the technologies used,\ngeographical relationships and hypotheses about and conclusions\non the topic are deferred to later papers.\n","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15021/00004375","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":[{},{},{},{}]}]},"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_1_001.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_011_1_001.pdf","url":"https://minpaku.repo.nii.ac.jp/record/4383/files/KH_011_1_001.pdf"},"version_id":"edb46572-405b-468c-b0b9-b83b7cf81731"}]},"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":"東アジアの魚酱 : 魚の発酵製品の研究（1）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"東アジアの魚酱 : 魚の発酵製品の研究（1）"},{"subitem_title":"Gyoshō in Northeast Asia : A Study of Fermented Aquatic Products","subitem_title_language":"en"}]},"item_type_id":"9","owner":"17","path":["462"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-16"},"publish_date":"2010-02-16","publish_status":"0","recid":"4383","relation_version_is_last":true,"title":["東アジアの魚酱 : 魚の発酵製品の研究（1）"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T19:27:15.114787+00:00"}