A scholarly survey by food historian Naomichi Ishige of Japanese diet and culinary practice from the Palaeolithic era to the present, including the earliest documented reference to narezushi, fermented fish recorded as a tax tribute in the Yoro Code of 718 CE.
Facts
AuthorNaomichi Ishige
PublisherKegan Paul International
Source Typereference
Sources
The History and Culture of Japanese Food
Naomichi Ishige, Kegan Paul International
Claims Backed By This Source (7 claims)
This source backs 7 claims across the atlas. As facts: 6 well-attested. Plus 1 entities citing it as a general reference with no single fact or relationship attached.
Disposition By Topic
- Sources, 4 claims: 4 well-attested.
- Food Traditions, 3 claims: 2 well-attested, 1 general references.
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