As in many other parts of the world, fermentation forms the basis of both Japanese and Korean cuisine, represented by well-known fermented foods such as shoyu, miso, and kimchi. Despite its nutritional, economic, and cultural importance as well as popularity today, very little is known about the origins or development of fermentation, especially in prehistory. Based on the ingredients and cooking methods reconstructed from archaeological records from this area, and on the ethnography more broadly, this paper reviews the putative evidence of fermented foods in East Asian prehistory and considers how biomolecular and archaeological investigations could be better integrated for the robust identification of this practice in the past.

中文翻译：

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寻找日韩史前发酵食品

与世界其他许多地方一样，发酵是日本和韩国料理的基础，以酱油、味噌和泡菜等著名的发酵食品为代表。尽管它在营养、经济和文化方面的重要性以及今天的流行程度，但人们对发酵的起源或发展知之甚少，尤其是在史前时期。基于从该地区考古记录中重建的食材和烹饪方法，以及更广泛的民族志，本文回顾了东亚史前发酵食品的假定证据，并考虑如何更好地整合生物分子和考古调查以进行可靠的鉴定。过去的这种做法。