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Murri (condiment)
Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine cuisine and Arab cuisine.
There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum).〔Jayyusi, 1992, p. 729.〕 Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high monosodium glutamate content and resultant umami flavor.〔
==History==
Originally a Byzantine condiment, murrī made its way into medieval Arab cookbooks, likely due to exposure to Byzantine culture during the empire's rule over much of the Arab world.〔Davis et al., 1985, p. 3.〕 Charles Perry, an expert in medieval Arab cuisine, suggests that murrī arose from garum, a fermented fish brine that was commonly used by the Greeks and Romans. As Arab lexicographers have noted that murrī is pronounced ''al-muri'', with one "r", and suspect it is a word of non-Arab origin, Perry suggests that its etymology may be connected to the Greek ''halmuris'', medieval Greek ''almuris'', the source of the Latin ''salmuria'', meaning "brine".〔
The recipe for murrī was mistranscribed with the fermenting stage omitted, in a 13th-century text ''Liber de Ferculis et Condimenti'', where it was described as "salty water" elsewhere in the translation.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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