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pro vyhledávání: '"Yukio Washizu"'
Autor:
Hajime Takahashi, Tadahiro Hiramoto, Daisuke Kyoui, Yukio Washizu, Tateo Fujii, Bon Kimura, Takashi Kuda, Eiji Emoto
Publikováno v:
International Journal of Food Microbiology. 238:320-325
Kusaya is a salted, dried fish product traditionally produced on the Izu Islands in Japan. Fish are added to kusaya gravy repeatedly and intermittently, and used over several hundred years, which makes unique microbiota and unique flavors. In this st