cure 復習
SUSHI AND BEYONDのChapter 11では，静岡の焼津で昔から行われている鰹節作りが採り上げられています。
cureというと「〈医者・薬などが〉〈病気・けが〉を治療する, 治す」という意味がすぐに想起されますが，加えて「(塩漬け・乾燥・薫製などにより)〈肉魚など〉を保存処理する」という意味があります（『プログレッシブ英和中辞典』小学館）。英英辞書にもto preserve food, tobacco etc by drying it, hanging it in smoke, or covering it with salt（LDOCE）と説明がありました。ここでは「天日干しする」と解釈できます。（Koyamamoto）
Smoking and fermenting comes next. Obviously, different types of wood will affect the final flavour. Some companies use konara oak, others cherry wood, but as well as this the flavour of the finished katsuobushi can also change according to how many times it is smoked: between ten and twenty is the norm to dry the flesh thoroughly until only about twenty per cent of the water remains. We saw the vast smoking kiln, again caked in old fish goo, treacly and brown. The finest bonito of all, however, are cured in the sun for two days. There are records of bonito being mould cured in this way dating back to the Middle Ages and, as Emi said, one company in Yaizu still prepares its bonito this way – weather permitting.（SUSHI AND BEYOND, p.82）
