WEKO3
アイテム
三種のなれずしの比較
https://suzuka.repo.nii.ac.jp/records/2305
https://suzuka.repo.nii.ac.jp/records/230587a458c1-a6fa-49fc-948e-9b41b850bd59
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00005175107.pdf (1.7 MB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2016-12-26 | |||||
| タイトル | ||||||
| タイトル | 三種のなれずしの比較 | |||||
| タイトル | ||||||
| タイトル | The Comparative Study of Three Kinds of Pickled Fish with Rice "Narezushi" | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 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 | journal article | |||||
| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00122901 | |||||
| 著者 |
成田, 美代
× 成田, 美代× 水谷, 令子× 久保, さつき× 松本, 亜希子× NARITA, Miyo× MIZUTANI, Reiko× KUBO, Satsuki× MATSUMOTO, Akiko |
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| 著者所属(日) | ||||||
| 値 | 三重大学 | |||||
| 著者所属(日) | ||||||
| 値 | 鈴鹿短期大学 | |||||
| 著者所属(日) | ||||||
| 値 | 鈴鹿短期大学 | |||||
| 著者所属(日) | ||||||
| 値 | 鈴鹿短期大学 | |||||
| 著者所属(英) | ||||||
| 言語 | en | |||||
| 値 | / SUZUKA JUNIOR COLLEGE | |||||
| 著者所属(英) | ||||||
| 言語 | en | |||||
| 値 | SUZUKA JUNIOR COLLEGE | |||||
| 著者所属(英) | ||||||
| 言語 | en | |||||
| 値 | SUZUKA JUNIOR COLLEGE | |||||
| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 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. | |||||
| 書誌情報 |
鈴鹿短期大学紀要 en : Journal of Suzuka Junior College 巻 18, p. 71-81, 発行日 1998-01-01 |
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| 表示順 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 9 | |||||
| アクセション番号 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | KJ00005175107 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 09158421 | |||||
