{"created":"2023-05-15T11:11:19.888961+00:00","id":175,"links":{},"metadata":{"_buckets":{"deposit":"fa9dfb0a-747d-4870-a047-09b63c015b36"},"_deposit":{"created_by":14,"id":"175","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"175"},"status":"published"},"_oai":{"id":"oai:sanotan.repo.nii.ac.jp:00000175","sets":["35:41"]},"author_link":["228"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"32","bibliographicPageEnd":"130","bibliographicPageStart":"121","bibliographic_titles":[{"bibliographic_title":"佐野日本大学短期大学　研究紀要"},{"bibliographic_title":"Sanonihon university college bulletin","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This paper is an investigation of the local cuisine \"simotukare\" and \"Kasuni\" in Sano City, Tochigi\nPrefecture. Comparing the cooking methods of the early Showa era and the present day, there were no\nchanges in the ingredients, but there were differences in the cooking methods. In the early Showa era,\nlarge pots were used to cook large quantities of food, but today, pressure cookers are used to shorten the\ncooking time.\nIn a comparative survey with neighboring prefectures, it became clear that in Saitama Prefecture,\nthere is a widespread area along the Nikko Highway where \"shimotsukare\" is made. In Saitama\nPrefecture, there are two types of shimotsukare: one is eaten raw and the other is boiled, and the use of\nsalmon heads and sake dregs is limited. In Gunma Prefecture, it was found that it was only made in the\narea adjacent to Tochigi Prefecture.\nComparing \"Shimotsukare\" and \"Kasuni,\" the author concluded that \"Shimotsukare\" is a \"special\"\ndish made only during the \"Hatsu-uma\" season in February, while \"Kasuni\" is a dish made as an\neveryday side dish.","subitem_description_type":"Abstract"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24340707","subitem_source_identifier_type":"ISSN"}]},"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":"228","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":"2021-11-10"}],"displaytype":"detail","filename":"研究紀要_第32号_藤田睦.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fujita202111","url":"https://sanotan.repo.nii.ac.jp/record/175/files/研究紀要_第32号_藤田睦.pdf"},"version_id":"15e1128a-3f69-41ee-9c0c-6afd81b73ae8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"郷土料理｜行事食｜酒粕｜しもつかれ｜粕煮","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":"journal article","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③～栃木県 佐野市周辺の酒粕料理「しもつかれ」と「粕煮」～","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③～栃木県 佐野市周辺の酒粕料理「しもつかれ」と「粕煮」～"},{"subitem_title":"“sakekasu dish simotukare and kasuni”.Japanese home-made cuisine of the next generation in Sano City, Tochigi Prefecture","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"14","path":["41"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-11-10"},"publish_date":"2021-11-10","publish_status":"0","recid":"175","relation_version_is_last":true,"title":["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」～"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-05-15T11:13:42.693577+00:00"}