{"created":"2025-03-28T06:07:57.159383+00:00","id":2000049,"links":{},"metadata":{"_buckets":{"deposit":"07e6550c-c933-4b4e-be2b-9597c108fedd"},"_deposit":{"created_by":6,"id":"2000049","owner":"6","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"2000049"},"status":"published"},"_oai":{"id":"oai:hagoromo.repo.nii.ac.jp:02000049","sets":["2:1743136598646"]},"author_link":[],"item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"52","bibliographicPageStart":"41","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"羽衣国際大学人間生活学部研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Faculty of Human Life Studies,Hagoromo University of International Studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"「漬ける」調理技法は日本の食文化生活にかかせなく、そこには今まで先代達が積み上げてきた文化や技術がある。\n料理は、料理人の知恵知識を駆使し発展してきた。同時に必要とされた調理器具も改善され発展してきた。より美味しく食べて頂く為にどうすればよいか。また料理の中に、相手への心使いやおもてなしの心を表した。時代を経る中で伝えられていない料理や技術が考えられる。通年通して飲食店で提供されることが少なくなった料理をフォーカスし、ここでは浸漬調理法の歴史を見直し、調理工程から今後の将来性を探る事を目的とし、文献調査を行った。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"MINATO, Toshifumi","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"羽衣国際大学人間生活学部研究紀要編集委員会","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"18808328","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"湊, 敏文","creatorNameLang":"ja"},{"creatorName":"ミナト, トシフミ","creatorNameLang":"ja-Kana"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-03-31"}],"filename":"kiyou_n20_4.pdf","filesize":[{"value":"780 KB"}],"format":"application/pdf","url":{"url":"https://hagoromo.repo.nii.ac.jp/record/2000049/files/kiyou_n20_4.pdf"},"version_id":"3af650cb-ff13-4f20-9377-67b3f15ef396"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"五法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"再構築","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"浸漬","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"調理技法","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"おがわ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"日本料理における伝承されてきた 調理技法から考える将来性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"日本料理における伝承されてきた 調理技法から考える将来性","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"6","path":["1743136598646"],"pubdate":{"attribute_name":"公開日","attribute_value":"2025-03-31"},"publish_date":"2025-03-31","publish_status":"0","recid":"2000049","relation_version_is_last":true,"title":["日本料理における伝承されてきた 調理技法から考える将来性"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2025-03-31T01:46:19.397724+00:00"}