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次世代に伝え継ぐ日本の家庭料理③~栃木県 佐野市周辺の酒粕料理「しもつかれ」と「粕煮」~
https://sanotan.repo.nii.ac.jp/records/175
https://sanotan.repo.nii.ac.jp/records/175fa9ae345-2622-4f74-ab68-bf81496598a0
名前 / ファイル | ライセンス | アクション |
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fujita202111 (1.4 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2021-11-10 | |||||
タイトル | ||||||
タイトル | 次世代に伝え継ぐ日本の家庭料理③~栃木県 佐野市周辺の酒粕料理「しもつかれ」と「粕煮」~ | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | “sakekasu dish simotukare and kasuni”.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|行事食|酒粕|しもつかれ|粕煮 | |||||
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 | journal article | |||||
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 | This paper is an investigation of the local cuisine "simotukare" and "Kasuni" in Sano City, Tochigi Prefecture. Comparing the cooking methods of the early Showa era and the present day, there were no changes in the ingredients, but there were differences in the cooking methods. In the early Showa era, large pots were used to cook large quantities of food, but today, pressure cookers are used to shorten the cooking time. In a comparative survey with neighboring prefectures, it became clear that in Saitama Prefecture, there is a widespread area along the Nikko Highway where "shimotsukare" is made. In Saitama Prefecture, there are two types of shimotsukare: one is eaten raw and the other is boiled, and the use of salmon heads and sake dregs is limited. In Gunma Prefecture, it was found that it was only made in the area adjacent to Tochigi Prefecture. Comparing "Shimotsukare" and "Kasuni," the author concluded that "Shimotsukare" is a "special" dish made only during the "Hatsu-uma" season in February, while "Kasuni" is a dish made as an everyday side dish. |
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書誌情報 |
佐野日本大学短期大学 研究紀要 en : Sanonihon university college bulletin 号 32, p. 121-130, 発行日 2021-03-25 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 24340707 |