On Traditional Foods and Customs of Guizhou Province in China-Soybean Curd and Traditional Fermented Products.
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Accession number;03A0253546
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| Title;On Traditional Foods and Customs of Guizhou Province in China-Soybean Curd and Traditional Fermented Products. |
| Author;
AKINAGA NORIKO
(Tsushiritsumietandai)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.13;NO.4;PAGE.293-299(2003)
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| Figure&Table&Reference;FIG.8, TBL.1, REF.17 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;In Guizhou there were fermented foods such as bean curd and narezushi of the processed soybean products, which were daily eaten.Then, concerning the traditional processed goods and fermented foods of soybeans in Guizhou, the materials, the manufacturing methods, the eating manner, and these distributions were investigated from the viewpoint of food culture; the following became clear from the result obtained:1) In the production process of bean curds by bean curd makers in Guizhou, generally the "living squeeze" method was used for extraction of soybean milk, and gypsum was mainly used as a coagulating agent.In the homes of the Tou tribe of Hokyo, sansho(acid hot water) was used as a coagulating agent.2) There were 2 kinds of nattou, of salted fermented soybeans and non-salted fermented soybeans, in Guizhou.The distribution of nattou of non-salted fermented soybeans was observed in Guiyang of provincial capital. |
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