This study examines historical sources on fish sauce from the 1890s through approximately 1928, with the aim of elucidating the actual status, reassessment, and development of fish sauce in modern Japan, as well as the social background underlying these developments. It also considers the factors that led to the decline of fish sauce in Japan, except in certain regions. The analysis revealed that the reassessment and development of fish sauce in modern Japan were driven by the objective of contributing to national finances through the promotion of the fisheries industry. One factor contributing to the decline of fish sauce was its characteristic fishy odor. Despite efforts throughout the modern period to reduce the fishy odor, it remained a significant barrier to the wider dissemination of fish sauce in Japan up to the present day. In Japan, where a distinctive fish-eating culture is said to have developed alongside taboos against meat consumption, the reasons why the odor of fish sauce came to be viewed negatively may be related to the influence of Buddhism. This issue warrants further investigation.

Abstract
I. はじめに
II. 研究内容および方法
    1．研究目的
    2．研究方法
    3．近代における水産業
III．結果および考察
    1. 󰡔日本水産製品誌󰡕 に載録された魚醤油
    2. ｢新魚醤油について｣ に載録された魚醤油
IV．結論
V．今後の課題
Conflict of Interest
References

• Akiko Moriya(Faculty of Nutrition Science, Japan Nutrition University) | 守屋亜記子 (日本栄養大学栄養学部) Corresponding author