{"created":"2023-05-15T12:09:13.757437+00:00","id":981,"links":{},"metadata":{"_buckets":{"deposit":"13d07289-1160-4784-80bd-4a2e49d168cf"},"_deposit":{"created_by":16,"id":"981","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"981"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000981","sets":["16:135"]},"author_link":["271","267"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"104","bibliographicPageStart":"95","bibliographicVolumeNumber":"46","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":"　日本独特のしょうゆの出現は15～16世紀であり，江戸時代初期頃のしょうゆの製法は煮た大豆と炒った大麦を混合して麹を作り，麹に塩水を加えて発酵させた後竹の簀を立てて，この中にたまった汁液を汲み上げていたとされている。長崎県の小離島の一つである江島では，このようなしょうゆの製法が今なお伝承され，造り続けられている。江島しょうゆは淡色で香りが高く，色や成分は白しょうゆに近いものであった。江島しょうゆの製造方法の詳細を調査した。","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":"Katayose, Makiko","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":"46_9_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】46_9_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/981/files/46_9_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"41ecfd96-31cf-42ec-ab9c-824a559de28f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"しょうゆ","subitem_subject_scheme":"Other"},{"subitem_subject":"淡色","subitem_subject_scheme":"Other"},{"subitem_subject":"伝統的な","subitem_subject_scheme":"Other"},{"subitem_subject":"製造方法","subitem_subject_scheme":"Other"},{"subitem_subject":"江島","subitem_subject_scheme":"Other"},{"subitem_subject":"長崎","subitem_subject_scheme":"Other"},{"subitem_subject":"Soysauce","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Light color","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Traditional","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Production process","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Eno-shima","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nagasaki","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":"長崎県の小離島に伝承されている醤油製法の調査研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"長崎県の小離島に伝承されている醤油製法の調査研究"},{"subitem_title":"On the traditional production process of homemade soysauce handed down by the villagers of an isolated small island in Nagasaki prefecture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["135"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-01-17"},"publish_date":"2020-01-17","publish_status":"0","recid":"981","relation_version_is_last":true,"title":["長崎県の小離島に伝承されている醤油製法の調査研究"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:10:04.080647+00:00"}