著者
赤野 裕文
出版者
日本食生活学会
雑誌
日本食生活学会誌 (ISSN:13469770)
巻号頁・発行日
vol.31, no.4, pp.201-206, 2021 (Released:2021-05-01)
参考文献数
6

Sushi did not become the staple food we eat today, with its vinegared rice and toppings eaten together known as hayazushi (fast sushi), until the mid-Edo period. Prior to this, sushi was usually fermented using lactic acid fermentation. As fermented sushi evolved from honnare (fully fermented sushi), to namanare (partially fermented sushi), to kairyō namanare (improved partially fermented sushi), the fermentation period became shorter. From namanare onwards, fermented sushi went from being simply preserved fish to a dish in which fish and rice are eaten together. Sushi then evolved into hayazushi, and in the late-Edo period, nigirizushi (hand-pressed sushi) was invented in the city of Edo (Tokyo). One of the things that supported the development of nigirizushi culture was red vinegar (aka-su) developed in Handa Bishu (located in modern day Aichi). Red vinegar gets its name from its red color and is made from aged sake lees. The basic role of acid in sushi is to improve preservation. The antibacterial power of lactic acid in fermented sushi and acetic acid in hayazushi enhance the preservation of sushi. Nowadays, vinegar also plays an important role in improving the taste of sushi. Sushi has developed greatly in Japan from its origins in Southeast Asia. It has changed according to the environment and time period, and continues to evolve.

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@proudassyrian_ According to Japanese study, Sushi is from Southeast Asian https://t.co/PqNiWY77y2
シャリの色は赤酢を使用してるからなんですが、これは握り寿司がわりと成熟してからの事らしい。動画で引用してる『守貞謾稿』が19世紀中期で、ちょうど使われ出した頃。ちなみに米酢の需要が急増して余ってた酒粕を使ったとか。 #今日の論文 『寿司の変遷と酢の力』 https://t.co/W69ofqYHbi https://t.co/VM0FXenftG https://t.co/sBNN25Tx0G
J-STAGE Articles - 寿司の変遷と酢の力 https://t.co/7XQd0Nkmhu
J-STAGE Articles - 寿司の変遷と酢の力 https://t.co/7XQd0Nkmhu
寿司は妖術なのでハロウィンに寿司を食うのは正しい うちはお昼に手巻き寿司を食べた https://t.co/Jvj246Vvi3

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