三種のなれずしの比較

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タイトル別名
  • The Comparative Study of Three Kinds of Pickled Fish with Rice "Narezushi"

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In this paper, three kinds of pickled fishes with rice prepare in home were compaired. One of them has been prepare in Shiga prefecture using crucian which are catched in environ of the lake Biwa and it is called "FUNAZUSHI" in Japanese. Another two types have been prepare in Mie prefecture, one use the sweetfish and it is named "AYUZUSHI" and another one use the gizzard shad which is the salt water fish and it is named "KONOSHIR OZUSHI". The purpose of pickling, the manner to eat and the taste of products, the pre treatment of fishes and how to salt, the season of pickling, the period of pickling, the final treatment after pickling, the appearance of final products and the boiled rice were all different among three pickled fishes. Chemically, salt contents and pH were also different among three types. Especially, the season of pickling of FUNAZUSHI is on middle summer in spite of another both types are in winter and the period of pickling of FUNAZUSHI is very long compared with the others. Fish's bone and head become soft after furmentation by lactic acid, so we can eat fishes all. The boiled rice used with FUNAZUSHI become paste and very sour after furmentation, so usually we don't eat the boiled rice of FUNAZUSHI but on another two types we eat fish and the boiled rice. We wish to hand down these traditional foods and pickling methods for Japanese.

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