Shiga Prefecture home cooking: local characteristics

DOI

Bibliographic Information

Other Title
  • 滋賀県の家庭料理　地域の特徴
  • Various fermented foods: fermented freshwater fish and pickled vegetables
  • ー多様な発酵食品・淡水魚ナレズシと野菜の漬物ー

Abstract

<p>The combination of farming and fishing was typical lifestyle around Lake Biwa for long period. Rice and fish were staple foods in Shiga, as one of the Asian monsoonal zone. There were many kinds of fermented foods, such as ‘nare-zushi’, fermented fish with rice, and pickle of vegetable. Many kinds of nare-zushi from funa, hasu, ugui, ayu, oikawa, and moroko, have been served as daily foods, and also as sacred foods for festival. People have developed the regional culinary skills. There were also many kinds of regional pickles. They were fermented from hino-leave, yurugi-turnip, ibuki-radish, takatsuki-leave, onoe-leave, aiga-leave. Regional skills of pickles were found, such as piled method, fine cut method, and peppery method. Snowy districts were rich in preserved food for survival.</p>

Journal

Keywords

Details 詳細情報について

  • CRID
    1390574754489051264
  • DOI
    10.11402/ajscs.33.0_201
  • Text Lang
    ja
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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