WEKO3
アイテム
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江戸期の料理本におけるみりんについて ―第4報 「蕎麦つゆ」,「鰻蒲焼たれ」とみりん―
https://suica.repo.nii.ac.jp/records/996
https://suica.repo.nii.ac.jp/records/9966c1b76fa-bd5b-4b7e-a83e-fbd511d5b85f
名前 / ファイル | ライセンス | アクション |
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【現在非公開です】45_5_報文_神戸女子短期大学紀要論攷 (1.3 MB)
Restricted Access
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-01-17 | |||||
タイトル | ||||||
タイトル | 江戸期の料理本におけるみりんについて ―第4報 「蕎麦つゆ」,「鰻蒲焼たれ」とみりん― | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | On Mirin in Cookbooks Published in Edo Era -Part 4. Mirin as a Seasoning in “Soba Noodle Sauce” and “Broiled Eel Sauce”- | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | みりん | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 江戸時代 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 料理本 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 蕎麦つゆ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 鰻蒲焼たれ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調味料 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | mirin | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Edo era | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | cookbooks | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | soba noodle sauce | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | broiled eel sauce | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | seasoning | |||||
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 | |||||
著者 |
片寄, 眞木子
× 片寄, 眞木子× 大江, 隆子× 細見, 和子× 森下, 敏子× 入江, 一恵× 大島, 英子× 川原崎, 淑子× 小西, 春江× 長谷川, 禎子× 樋上, 純子× 澤田, 参子× 山本, 信子× Katayose, Makiko× Ohe, Takako× Hosomi, Kazuko× Morishita, Toshiko× Irie, Kazue× Oshima, Eiko× Kawarasaki, Yoshiko× Konishi, Harue× Hasegawa, Teiko× Higami, Sumiko× Sawada, Sanko× Yamamoto, Nobuko |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Mirin is used as a seasoning to blend with soy sauce and sugar for soba noodle sauce and broiled eel sauce. The soba and broiled eel restaurants had been popular in the middle and latter term of Edo era, but it is still unknown whether mirin was used as a seasoning of the sauce in the same periods. The author et al. tried to make it out in cookbooks published in Edo era. We found 119 recipes using mirin, however, we could not find any descriptions for using mirin in the seasonings of sauce in the fifty reprinting books named “Honkoku Edojidai Ryouribon Shuusei”. They usually used miso, soy sauce and sake as a seasoning in soba noodle sauce and broiled eel sauce. The oldest description of using mirin for a seasoning of broiled eel with soy sauce was found on the “Ryouri Anbai Shuu” published in 1668. On the other hand, a record of mirin and soy sauce for soba noodle sauce was found on the manuscript document which was written in 1803 at the old soba restaurant named “Koboriya” in Sawara City, Chiba Prefecture. On “Morisada Mankou” which was described on the manners and the customs of common people in the latter term of Edo era (1837-1867), mirin was found for a seasoning for broiled eel sauce especially in Edo region. | |||||
書誌情報 |
神戸女子短期大学論攷 en : The Ronko 巻 45, p. 49-65, 発行日 2000-03-01 |
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出版者 | ||||||
出版者 | 神戸女子短期大学学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09193650 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10471612 |