Kiviaq
dish / dish-kiviaq
キビアック
Kiviaq is a winter preserved food of the Inughuit in northwestern Greenland. Little auks are packed whole into seal skin, sealed, and fermented for several months to 1 year and a half.
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Kiviaq is a winter preserved food of the Inughuit in northwestern Greenland. Whole little auks, called tuulligjuait locally, are packed tightly into seal skin, sealed with seal fat, placed under stones or similar locations, and fermented for 3 to 18 months. An article about the region states that 300 to 500 birds are used in one seal skin.
A research group led by Greenlandic microbiologist 「アヴィアヤ・リューベルト・ハウプトマン」 (Aviaja Lyberth Hauptmann), "Greenlandic Diet Revolution", is reported to plan research on microorganisms in traditional Greenlandic fermented foods including kiviaq. Kiviaq is thus a traditional food that is also an object of such scholarly interest. This report concerns a research plan, not research findings.
Sources for this overview
Greenlandic researcher explores the power of Inuit food
Checked for this overview: Confirmed the regional-report description of kiviaq preparation. / Confirmed the report on the research group's plan to study kiviaq.
Other names: tuulligjuait (kl, identification medium)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
Scope: A winter preserved food of the Inughuit in northwestern Greenland
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dish-kiviaq —is_prepared_by→ "300–500 little auks (tuulligjuait) are packed whole and tightly into seal skin, sealed with seal fat, and fermented for 3–18 months under stones or similar locations."Culture (1)
Scope: Inughuit winter food culture; research plan of the Greenland Perspective group at Ilisimatusarfik (University of Greenland).
Note: It does not claim that the research proved 『健康効果』 (in translation: "health effects"). It records only the fact that it has been selected as a research subject.
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dish-kiviaq —has_cultural_role_of→ "As an important item of traditional Greenlandic food, it has also been selected as an object of research by a microbiologist."