{"created":"2023-05-15T12:09:08.527712+00:00","id":879,"links":{},"metadata":{"_buckets":{"deposit":"6afdf191-7a14-4291-b40f-dfa49f8d6241"},"_deposit":{"created_by":16,"id":"879","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"879"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000879","sets":["16:125"]},"author_link":["423","672","673","267","271","420"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"103","bibliographicPageStart":"95","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　2003年9月，伊根町居住の10人の主婦に，魚介類の利用についてのアンケート調査を行った。10世帯で用いられていた魚介類の種類は54種，魚介卵4種と練り製品3種であり，魚介を用いた料理数合計は962であった。ほとんどの世帯で，多くの料理に使用されていた魚介類はいか類，あじ，いわし類，さば，かわはぎ類，とびうお，たちうお等であった。調理法別にみると，なま物，焼物，煮物，揚物，汁物，漬物，飯物，茄物，蒸物の順に多かった。この地方の伝統的な料理にはきりめいか，あじ・いわしのたたき，あなごのにこごり，しめさばとれんこだいの笹寿司，へしこ（糠）漬けなどがあり，主として行事食や客料理に用いられていた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"片寄, 眞木子"},{"creatorName":"カタヨセ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川原崎, 淑子"},{"creatorName":"カワラサキ, ヨシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"冨岡, 和子"},{"creatorName":"トミオカ, カズコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Katayose, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kawarasaki, Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tomioka, Kazuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"50_11_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】50_11_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/879/files/50_11_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"d52faa26-de77-4783-b9bf-c0a7d8c5d28c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"魚介類","subitem_subject_scheme":"Other"},{"subitem_subject":"漁村","subitem_subject_scheme":"Other"},{"subitem_subject":"伝統的","subitem_subject_scheme":"Other"},{"subitem_subject":"料理","subitem_subject_scheme":"Other"},{"subitem_subject":"行事食","subitem_subject_scheme":"Other"},{"subitem_subject":"fish and shellfish","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fishing village","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"traditional","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dishes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"special dish","subitem_subject_language":"en","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":"日本の伝統的な漁村「伊根」における魚介類の利用","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日本の伝統的な漁村「伊根」における魚介類の利用"},{"subitem_title":"Cooking fish and shellfish of a traditional fishing village “Ine-town”","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["125"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-25"},"publish_date":"2019-12-25","publish_status":"0","recid":"879","relation_version_is_last":true,"title":["日本の伝統的な漁村「伊根」における魚介類の利用"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:11:53.877962+00:00"}