滋賀県下の神社の神饌と直会膳にみられる魚料理について
書誌事項
- タイトル別名
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- Fish Cooking for “Shinsen” and “Naoraizen” of Shinto shrines in Shiga Prefecture
抄録
Fish cooking for “Shinsen” (sacrifice to god) and “Naoraizen” (board after the ceremony) of Shinto shrines in Shiga Prefecture was examined for the purpose of finding ancient dietary habits. Main items of the examination are materials of “Shinsen” and “Naoraizen” as well as how ro make them.<br>The results are as follows:<br>1. Ceremonies of cutting “Funazushi” exist at the south and the east areas from Lake Biwa and ceremonies of cutting salted “Shiira” exist at the west area from Lake Biwa.<br>2. Shrines which offered “Narezushi” to god are concentrated at the south area from Lake Biwa.<br>3. “Funazushi” is most offered to god among several “Narezushi”.<br>4. “Funazushi” is most popular among “Narezushi” which are served to “Naoraizen”.<br>5. “Namasu” cooking is most popular in “Cooked Shinsen” of fish except “Narezushi”.<br>6. Fresh water fish are often used at “Naoraizen” except “Narezushi” at the shrines near Lake Biwa and salted or dried marine fish are often used at the shrines in the mountainside.<br>It is found that various kinds of “Narezushi” were made and fresh water fish in Lake Biwa and salted or dried marine fish were very important foods at ancient Shiga district.
収録刊行物
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- Science of Cookery
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Science of Cookery 22 (4), 322-327, 1989
一般社団法人 日本調理科学会
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詳細情報 詳細情報について
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- CRID
- 1390001204737529344
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- NII論文ID
- 130004132172
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- ISSN
- 21865795
- 09105360
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可