{"created":"2023-06-19T13:05:14.289898+00:00","id":1329,"links":{},"metadata":{"_buckets":{"deposit":"6e3b26dc-c115-4deb-9999-841d1f7c0dc2"},"_deposit":{"created_by":11,"id":"1329","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1329"},"status":"published"},"_oai":{"id":"oai:kwjc.repo.nii.ac.jp:00001329","sets":["54:147"]},"author_link":["2720","2719","2721","2722"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"96","bibliographicPageStart":"83","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"南九州地域科学研究所所報"},{"bibliographic_title":"THE BULLETIN OF THE INSTITUTE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"鹿児島県内で家庭料理（郷土料理）に使用されるだしの種類について調べた結果、地域によって料理に使用するだしの種類や使用割合に違いがみられた。１人当たりが使用するだしの数、料理数、１つの料理に使用するだしの数も地域によって特徴があった。古くから家庭で作られてきた料理や郷土料理と共に、使用するだしの種類もその地域で調達しやすいものを用い、時代により工夫を加えて現代に受け継がれていることが分かった。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島女子短期大学附属南九州地域科学研究所"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0911-0275","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山崎, 歌織"}],"nameIdentifiers":[{"nameIdentifier":"2719","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"千葉, しのぶ"}],"nameIdentifiers":[{"nameIdentifier":"2720","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宮内, 朝世"}],"nameIdentifiers":[{"nameIdentifier":"2721","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"住澤, 知之"}],"nameIdentifiers":[{"nameIdentifier":"2722","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":"2017-04-29"}],"displaytype":"detail","filename":"014 山崎歌織 他3名.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"鹿児島県の家庭料理(郷土料理)に使用される“だし”に関する研究 : だしの地域性について","url":"https://kwjc.repo.nii.ac.jp/record/1329/files/014 山崎歌織 他3名.pdf"},"version_id":"092fcbe0-9625-4849-bbea-f263637a4e2d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"だし","subitem_subject_scheme":"Other"},{"subitem_subject":"鹿児島県","subitem_subject_scheme":"Other"},{"subitem_subject":"地域性","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土料理","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭料理","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":"鹿児島県の家庭料理(郷土料理)に使用される“だし”に関する研究 : だしの地域性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鹿児島県の家庭料理(郷土料理)に使用される“だし”に関する研究 : だしの地域性について"},{"subitem_title":"A Study on \"Dashi-soup\" used for home-style dishes (local cuisine) in Kagoshima prefecture : Regional characteristic of Dshi-soup","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["147"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-04-29"},"publish_date":"2017-04-29","publish_status":"0","recid":"1329","relation_version_is_last":true,"title":["鹿児島県の家庭料理(郷土料理)に使用される“だし”に関する研究 : だしの地域性について"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-19T13:16:01.399836+00:00"}