{"created":"2023-05-15T11:11:18.676607+00:00","id":149,"links":{},"metadata":{"_buckets":{"deposit":"a52f9393-94e8-4f02-bc73-fbb6bf878129"},"_deposit":{"created_by":14,"id":"149","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"149"},"status":"published"},"_oai":{"id":"oai:sanotan.repo.nii.ac.jp:00000149","sets":["35:37"]},"author_link":["206","205"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"30","bibliographicPageEnd":"76","bibliographicPageStart":"69","bibliographic_titles":[{"bibliographic_title":"佐野日本大学短期大学研究紀要"},{"bibliographic_title":"Sano nihon university college bulletin","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purposes of this study are to verify manufacturing metshods of“ Ayu-no-kusarezushi”\n(fermented sweetfish sushi) between early Showa era and today, and to reveal causal relationshiop with\nlocal festival events.\nAyu-no-kusarezushi is classified as“ nama-narezushi” which does not come to full ripe lactic acid\nfermentation. The feature of this sushi is to add lots of shredded radish along with rice salted sweetfish\nin order to encourage lactic acid fermentation. This is very unusual as no other sushi is pickled with\nradish together.\nRegarding difference of production method between earl Showa era and today, this study reveals that the\nformer used various fish such as sunasabi and kajika besides sweetfish, but in the present age only sweetfish is\nused. As for pickling, the author discovered that the stock of the previous year is no longer used.\nThe author concludes that this cuisine wish to be inherited in the community with local festivals.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15109/00000127","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"佐野日本大学短期大学"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤田, 睦"},{"creatorName":"フジタ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"205","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Fijita, Mutsumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"206","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-06-21"}],"displaytype":"detail","filename":"研究紀要_第30号_07藤田睦.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"研究紀要_第30号_07藤田睦","url":"https://sanotan.repo.nii.ac.jp/record/149/files/研究紀要_第30号_07藤田睦.pdf"},"version_id":"c283374d-0e6f-4a13-911b-ce4681d707ff"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"なれずし","subitem_subject_scheme":"Other"},{"subitem_subject":"くされずし","subitem_subject_scheme":"Other"},{"subitem_subject":"鮎","subitem_subject_scheme":"Other"},{"subitem_subject":"鮓","subitem_subject_scheme":"Other"},{"subitem_subject":"梵天祭り","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"次世代に伝え継ぐ日本の家庭料理 : 栃木県上河内の「鮎のくされずし」","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"次世代に伝え継ぐ日本の家庭料理 : 栃木県上河内の「鮎のくされずし」"},{"subitem_title":"Passing Japanese Home Cooking to the Next Generation : “Sweetfish Sushi”in Kamikawachi, Tochigi Prefecture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["37"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-06-21"},"publish_date":"2019-06-21","publish_status":"0","recid":"149","relation_version_is_last":true,"title":["次世代に伝え継ぐ日本の家庭料理 : 栃木県上河内の「鮎のくされずし」"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-05-15T11:15:30.885039+00:00"}