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尹德仁 관동대학교 1999 關大論文集 Vol.27 No.2
This Study was performed to understanding "Fish sauce" and to increasing the percapita consumption of Fish sauce. The result were : 1. Todays We have much used Fish seuce with Kimch compared with other years. The reason was that Fish sauce was regard as well-nourished food. a simple and easy way in using. In Vietnam. They took their meal in three times a day. They have taken Nuoc mam(fish sauce) with sliced red pepper half a lime etc... in every day every night. The famouse Fish sauce were Nouc mam in Vitenam. Tuk tray in Cambodia Nampa in Raos Nampla Budu in Tai Nganbyaye in Burma Budu in Malaysia Kecapikan in Indonesia Patis in Phillippines Shotzlu in Japen Meol jang in Korea. 2. In our country Fish sauce was prepared with small fish(an anchovy a shrimp a little yellow corvina a sardine..........etc) 23% amount of salt per amount of fish and stored in 6 months-12 months and made filltered fluid. It's Meol jang( salted anchovies fluid) In the East sea A yangmili(Hypoptychus dybowskii) was threw away. so.I propose to use a yangmilli in Fish sauce.
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尹德仁 관동대학교 1998 關大論文集 Vol.26 No.2
Native local foods were formed mostly by influence of local and social environment. Native local foods in the Kangwondo area were just alike. It is characterized by simplicity and modesty in general. The purpose of this study was to understand that Native local foods had been influence more local enviroment than social enviroment The results are as follows; 1. Because of mountainous area, they have many kinds of forest products and have used agricultural products as buckwheat, indian corn, potatoes etc. They have made buckwheat noodles, buckwheat paste(jelly) from Buckwheat, and have made steamed potatoes, fried potatoes, grilled potatoes, duck (cake)of potatoes from potatoes, besides have made wine, tea, starch flour, duck(cake) of corn, steamed or grilled corn from indian corn. 2. Because of life on the sea, they have many kinds of marine products and have used marine products as fishes, clams and seeweeds such as laver, brown seaweed and have used freshwater fish. They have made sliced raw fish, roast fish, hot fish stew, boiled fish paste, pan-fried fish fillet and fish with turnip from fishes. and specially have made sangsunsnsikhea with fishes, steamed rice, various spices such as red pepper power, chopped garlic, chopped welsh onion, dried barley sprouts and suger . and They have arranged it on the table at an anniversary of their's death.
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