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次世代に伝え継ぐ日本の家庭料理 : 栃木県上河内の「鮎のくされずし」
https://doi.org/10.15109/00000127
https://doi.org/10.15109/000001278b3fe326-1d92-426e-8a99-c02727896048
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
研究紀要_第30号_07藤田睦 (1.3 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2019-06-21 | |||||
| タイトル | ||||||
| タイトル | 次世代に伝え継ぐ日本の家庭料理 : 栃木県上河内の「鮎のくされずし」 | |||||
| タイトル | ||||||
| タイトル | Passing Japanese Home Cooking to the Next Generation : “Sweetfish Sushi”in Kamikawachi, Tochigi Prefecture | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | なれずし | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | くされずし | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 鮎 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 鮓 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 梵天祭り | |||||
| 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 | 10.15109/00000127 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
藤田, 睦
× 藤田, 睦× Fijita, Mutsumi |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The purposes of this study are to verify manufacturing metshods of“ Ayu-no-kusarezushi” (fermented sweetfish sushi) between early Showa era and today, and to reveal causal relationshiop with local festival events. Ayu-no-kusarezushi is classified as“ nama-narezushi” which does not come to full ripe lactic acid fermentation. The feature of this sushi is to add lots of shredded radish along with rice salted sweetfish in order to encourage lactic acid fermentation. This is very unusual as no other sushi is pickled with radish together. Regarding difference of production method between earl Showa era and today, this study reveals that the former used various fish such as sunasabi and kajika besides sweetfish, but in the present age only sweetfish is used. As for pickling, the author discovered that the stock of the previous year is no longer used. The author concludes that this cuisine wish to be inherited in the community with local festivals. |
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| 書誌情報 |
佐野日本大学短期大学研究紀要 en : Sano nihon university college bulletin 号 30, p. 69-76, 発行日 2019-03-31 |
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| 出版者 | ||||||
| 出版者 | 佐野日本大学短期大学 | |||||
| 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 | |||||
