抄録
Fish sauce is a brown liquid condiment widely consumed in most parts of Southeast Asia. In Japan, two kinds of fish sauce, Ishiru made from squid liver and from sardine, have been produced on Noto peninsula of Ishikawa Prefecture. Ishiru is basically produced from a mixture of fish and salt(4:1) which is allowed to ferment for 1-2 years. Kaburazushi and daikonzushi are traditional fermented foods which represents Kaga area of Ishikawa Prefecture. Kaburazushi is comprised of fillet of salted yellow tail sandwiched between salted turnip, which is piled up in a barrel with malted rice as fermenter. It is fermented for 4-10 days until ready to be consumed. Daikonzushi is made from Japanese white radish, dried and leached Pacific herring and malted rice processed the same as for kaburazushi. Narezusi is made from salt- (and vinegar-)treated fish, and boiled rice is used instead of malted rice. Narezusi is fermented over a longer period than kaburazushi or daikonzushi (exceeding 1 month). This narezushi exists in Noto area as a traditional fermented food. The fish used ranges from river fish such as dace and sweet fish, to saltwater fish such as sardine, hachime rockfish, salmon and small sea bream. In this review, chemical and microbial properties of these traditional fermented foods of Ishikawa Prefecture are explained. In addition, the physiological function of the food is articulated.
