東・東南アジアのうま味文化に関する考察 : 日本と東南アジアの相互依存関係について
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概要
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The evaluation of food-taste depends upon the culture differences of its background and as its result, its culture characteristics comes out as its own peculiar local taste.However East Asia has soy-sauce made from grains containing soybeans and wheats, and South-East Asia has soy-sauce made from fresh water fish, both kind of soy-sauce are fermented seasonings and have the same MSG as their ingerdients of goodtaste, though their raw materials are different, one is botanical and the other is zoological. We can grasp these two kinds of soy-sauce as a peculiar taste-culture common to rice-growing districts. In this paper, I could consider about the relationship of interdependence between Japan and South-East Asia with MSG which is the ingredient of good taste, as main theme.As its result, in Japan the consumption of MSG is increasing every year, and most of it is used as a good-taste seasoning of manufactured food, instant food, half-cooked food and etc., while a part of it is used domestic seasoning (tabie seasonings). In South-East Asian countries, Japan-typification of seasoning is progerssing, and the consumption of Japan-typed seasoning is developing rapidly. Now, it is too popular to think of South-East Asian cooking with MSG. Since fermentation-methode was introduced in the production of MSG in 31 of Showa era, as its raw-material has been switched from soy-sauce made from fish and soy-sauce grain to molasses and starch made in tropical zone, our Japanese MSG manufacturing industries have been advancing into South-East Asia which produces raw-materials. Consequently, the relationship of mutual-dependence between South-East Asia which produces, manufactures, and export MSG and Japan which imports and consumes MSG a great deal has been made evident. And Simultaneously South-East Asia is going to change as the consuming countries of this products.
- 松山東雲女子大学・松山東雲短期大学の論文
松山東雲女子大学・松山東雲短期大学 | 論文
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