東アジアの魚酱 : 魚の発酵製品の研究（1）

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タイトル別名
  • Gyoshō in Northeast Asia : A Study of Fermented Aquatic Products
  • 東アジアの魚醤--魚の発酵製品の研究-1-
  • ヒガシ アジア ノ ギョショウ サカナ ノ ハッコウ セイヒン ノ ケンキュウ

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In the local cuisines of Northeast and Southeast Asia thefermented products of aquatic organisms constitute commonside dishes and condiments. Throughout this region the preservationof seasonally available aquatic products was based inconsiderable measure on the application of fermentation techniques,as in the making of gyosho and narezusi.In making gyosho products salt is mixed with cleaned freshfish, shellfish, or other aquatic organisms, and fermented forvarious lengths of time to enable the enzymes present to autodigestthe meat and create products that range from sauces tosemi-solids, and in which amino acids predominate. Narezusi isa solid product of aquatic organisms lactic-fermented withboiled or steamed rice or other grains.The research on fermented aquatic products was conductedjointly with Dr. Kenneth Ruddle. This is the first in a series ofpapers resulting from this research project, some of which will beco-authored and others written individually.This paper is a monographic study of gyosho in China, Koreaand Japan. It discusses the processing methods, consumptionpatterns, cuisine and the dietary importance of various types ofgyosho, together with their history, based on a study of the literatureand historical documents. Since this paper forms part of anintroduction to the subject of fermented aquatic products,ecological discussions, descriptions of the technologies used,geographical relationships and hypotheses about and conclusionson the topic are deferred to later papers.

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