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次世代に伝え継ぐ日本の家庭料理②: 栃木県佐野市の「耳うどん」
https://doi.org/10.15109/00000134
https://doi.org/10.15109/00000134f856f13c-7c75-4a42-8b3b-e6798a0acda0
名前 / ファイル | ライセンス | アクション |
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研究紀要_第31号_06藤田睦 (4.7 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-08-26 | |||||
タイトル | ||||||
タイトル | 次世代に伝え継ぐ日本の家庭料理②: 栃木県佐野市の「耳うどん」 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | “Mimi-udon”.Japanese home-made cuisine of the next generation in Sano City, Tochigi Prefecture | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 郷土料理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 正月料理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 耳うどん | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 姫うどん | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 伝え継ぐ | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.15109/00000134 | |||||
ID登録タイプ | JaLC | |||||
著者 |
藤田, 睦
× 藤田, 睦 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The purpose of this study is to examine the origins and present of local udon noodles as they have been passed down in Sano City, Tochigi Prefecture. Mimi-udon is a local dish that has been handed down in the Semba area, of Sano City. The Semba area is a district in which the inhabitants did not eat rice cakes during the New Year, and instead Mimi-udon was mainly served as a New Year’s event food. There are various theories about the origin of the name. One claims that it comes from trimmings of udon noodles (called“ mimi”). Another theory claims it is from old lore regarding“ mimifusagi-mochi,” the folk belief that“ if one eats ear-shaped food during the New Year, they will not hear anything bad all year round”. It is widely believed that Mimi-udon began to be made sometime between the middle Edo period and the Meiji period. Since its cooking method is similar to "Mimi" in Yamanashi Prefecture, Mimi-udon is thought to have been inspired from the area. In recent years, while handing down the tradition, its development has been continued for new uses such as pasta and Japanese sweets. The author concludes that this local area and wishes for this cuisine to be inherited in the next generations' community. |
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書誌情報 |
佐野日本大学短期大学研究紀要 en : Sano nihon university college bulletin 号 31, p. 63-72, 発行日 2020-03-25 |
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出版者 | ||||||
出版者 | 佐野日本大学短期大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 24340707 | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |