@article{oai:sanotan.repo.nii.ac.jp:00000149,
 author = {藤田, 睦 and Fijita, Mutsumi},
 issue = {30},
 journal = {佐野日本大学短期大学研究紀要, Sano nihon university college bulletin},
 month = {Mar},
 note = {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.},
 pages = {69--76},
 title = {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」},
 year = {2019},
 yomi = {フジタ, ムツミ}
}