| Co-Investigator(Kenkyū-buntansha) |
IGARASHI Yasuo University of Tokyo, Graduate School of Agriculture and life science, Professor, 大学院・農学生命科学研究科, 教授 (90114363)
TOMITA Fusao Hokkaido University, Graduate School of Agriculture, Professor, 大学院・農学研究科, 教授 (60217536)
YOSHIDA Toshiomi Osaka University, International Center for Biotechnology, Professor, 生物工学国際交流センター, 教授 (00029290)
KOMAGATA Kazuo Tokyo University of Agriculture, Professor Emeritus, 名誉教授 (70013331)
KOSAKI Michio Showa Women's College, Professor Emeritus, 名誉教授 (80078055)
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| Research Abstract |
Traditional fermented foods in Southeast Asia are the root of the fermentation foods of Japan, and have contibuted to the formation of the gastronomic culture in Asia including Japan. The peculiar fermented foods in Southeast Asia, however, have been Iost along with the social development recently. This research study aims to investigate and collect the information of Southeast Asian fermented foods before the lost of them. Moreover, the common, regional uniqueness is clarified through the comparative study of the similar fermentation food widely dishibuted in Southeast Asia, and a biotechnology and foodengineering meanings are clarified. The study team was organized by eight, Japanese scientists and eight Southeast Asian sciendsts as well, and collects the information for the preparation of database of traditional fermented foods in Southeast Asia.
In FY2001, the study tip for the traditional fermented foods was carried in Cambodia. The information related to brewed beverages and distilled liquors, and fermented fish product in Tonsalep lake was collected by Japanese investigators, Seld, Tomita, Igarashi, Kosaki, Komagata, Iino, and Southeast Asian investigators, S.Limtong, C.Wongkhaluang. S.Saono, P.T.Ho, T.L.Thuoc.
Investigators also compiled the data obtained for the last three years in Thailand, Indonesia, Malaysia, Philippines, Myanmar, Loa, Vietnams, and Cambodia.
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