Cultural context indicator of fermented food: Focused on types and classification of Asian fermented fish food products

Abstract

Fermented fish food products have been extensively studied in Asia's fermented food culture. We have attempted to categorize the different types of fermented fish products seen in some of the Asian countries as part of a cultural context indicator analysis. Categorization is available through two cultural context indicators: the macro cultural context indicator and micro cultural context indicator. The categorization of fermented fish products for this study is according to the macro cultural context indicator. Types and nomenclature of different fermented fish products found in different countries have been compared to ones found in Korea and categorized accordingly. East Asian countries' fermented fish food, fermented with salt, is categorized into jeot, jeotgal, paste, sauce, and sikhae in terms of form and ingredients. Two essential ingredients involved in the fermentation process are salt and rice. In other words, fermented fish food products were first introduced in cultures where rice is the staple cuisine. Salt is also used for preservation. The comparison and categorization of Asian fermented fish food as part of a cultural context indicator analysis provides an opportunity to understand its unique characteristics and qualities. It can eventually establish a fundamental frame of inherent properties of Asia's fermented food culture and provide cultural indicators that can measure them. The study can be utilized to understand the identity of the fermented food culture in East Asia. © 2012 Springer-Verlag.