Expansion of the “Noto Region” based on Utilization of Seaweed and Fish Sauce

Abstract

In this study, the author try to show “(culturally defined) Noto region”, from the viewpoint of the expansion of the region based on utilization of seaweed and fish sauce, Ishikawa Prefecture. From confirming variations in the use frequency of 10 kinds of seaweed by a local resident, certain use of seaweeds is continuing in area north of Hakui-city. In particular, in Oku-Noto, seaweeds are being use widely and much. This area range can be considered Noto region as seen from the seaweed utilization. On the other hand, in all research area, fish sauce is having low frequency utilization at daily meals compared with seaweeds. In addition, the frequency of utilization of fish sauce is showing great difference between Oku-Noto, the south region of Oku-Noto and Kaga. More than seaweeds, fish sauce can be positioned as the food of Oku-Noto, and as one of ingredients to capture expanding of Oku-Noto.