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KMID : 0665419860010040371
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Korean Journal of Food Culture
1986 Volume.1 No. 4 p.371 ~ p.382
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Study of Eh-jang ( Korean Fermented Aquatic Products ) Culture in Asia
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Abstract
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Eh-jang (fermented aquatic products) of Asia can be classified 4 groups, those are Chot-kal (salted fish guts), Chot-kal Paste, Eh-ganjang (fish sauce) and Shic-hae (lactic acid fermented fish products). The native place of Eh-jang and rice culture is almost same and Eh-jang had been spread out all the area of Asia along with rice culture.
Korea has variety of Chot-gal and consumes much Chot-gal that Korea is the culture area of both soybean sauce and Chot-gal.
Eh-ganjang had been edible all area of Korea during Chosun Dynasty, but it remains only Southern part of Korea.
Korean Chot-gal paste is produced as a form of Kon-chang-yi-chot.
Korean Shic-hae had been edible all area of Korea during Chosun Dynasty, but remains at the east coast and some area of Hwang-hae Do and Kyung-sang-nam-do.
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