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Accession number;03A0491644
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| Title;Traditional Taste Refined by the Proper Environment-Funazushi |
| Author;
SAZAKI JIUEMON
(Uoji)
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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.14;NO.1;PAGE.61-65(2003)
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| Figure&Table&Reference; |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;This paper describes the fish catch of "Nigorobuna" in early spring in Lake Biwa and the history of "Funazushi", a traditional food of Shiga Prefecture. It explains the preparation method of Funazushi using Nigorobuna, a kind of fermented sushi. It also explains the following factors that are required for preparing tasty Funazushi by using Nigorobuna, salt, and rice: Fish catch of good quality of Nigorobuna, reserved lactic bacteria, and watching of fermentation condition for one month. |
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