中国雲南省の「糸引き納豆」

概要

論文の詳細を見る
A search for the correlation between Japanese and Chinese food cultures identified the production of natto, a non-salted and fermented soybean product, in China. Natto is prepared by Jingpo-zu in Dehong Thai-zu Jingpo-zu Province of Yunnan in China. Boiled soybean covered with bamboo grass, straw or loquat leaves is left to ferment in a bamboo basket. After fermentation, it is eaten with pepper, or salt and pepper is added to produce a seasoning like Japanese miso. Salted natto is also dried for storage as drynatto, and some natto is used to prepare Shui-douchi a kind of supplementary food. Our search indicates that the nattoline from Nepal via Bhutan and Myanmar that has been presented by Sasaki can be extended to Yunnan in China.
社団法人日本家政学会の論文
1998-02-15