江戸期におけるみりんの料理への利用
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- 大江 隆子
- Kobe Women's Junior College
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- 片寄 眞木子
- Kobe Women's Junior College
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- 細見 和子
- Kobe Women's Junior College
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- 森下 敏子
- Kobe Women's Junior College
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- 入江 一恵
- Hyogo College
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- 大島 英子
- Solloda Women's College
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- 川原崎 淑子
- Solloda Women's College
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- 小西 春江
- Solloda Women's College
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- 長谷川 禎子
- Solloda Women's College
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- 樋上 純子
- Solloda Women's College
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- 澤田 参子
- Nara-bunka Women's Junior College
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- 山本 信子
- Mukogawa Women's University
書誌事項
- タイトル別名
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- Use of Mirin in Japanese Cooking during The Edo period
- 江戸期におけるみりんの料理への利用--みりんの食文化と変遷
- エドキ ニ オケル ミリン ノ リョウリ エ ノ リヨウ ミリン ノ ショク ブンカ ト ヘンセン
- -culture of dietary habits and Changes-
- - みりんの食文化と変遷-
この論文をさがす
抄録
Tastes of Japanese dishes are formed from fermented seasonings which each contain a unique flavor.<BR>Among such seasonings, mirin and shoyu have been used for Japanese cooking since the Edo period.<BR>Mirin, which provided the characteristic flavor of Edo cooking, has become one of the key ingredients in Japanese cuisine.<BR>Cooking books and articles published during the Edo period were studied to present this report on use of mirin and its development for Japanese cooking.
収録刊行物
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 34 (1), 25-39, 2001
The Japan Society of Cookery Science
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詳細情報 詳細情報について
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- CRID
- 1390282679716749568
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- NII論文ID
- 110001170103
- 130004400920
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- NII書誌ID
- AN10471022
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- NDL書誌ID
- 5675002
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- ISSN
- 13411535
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可