江戸期におけるみりんの料理への利用

• 大江 隆子

  Kobe Women's Junior College

• 片寄 眞木子

  Kobe Women's Junior College

• 細見 和子

  Kobe Women's Junior College

• 森下 敏子

  Kobe Women's Junior College

• 入江 一恵

  Hyogo College

• 大島 英子

  Solloda Women's College

• 川原崎 淑子

  Solloda Women's College

• 小西 春江

  Solloda Women's College

• 長谷川 禎子

  Solloda Women's College

• 樋上 純子

  Solloda Women's College

• 澤田 参子

  Nara-bunka Women's Junior College

• 山本 信子

  Mukogawa Women's University

書誌事項

タイトル別名

• 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-

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

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 34 (1), 25-39, 2001

  The Japan Society of Cookery Science

キーワード

• 江戸期
• みりん
• 料理本
• 変遷
• 食文化
• 料理

詳細情報

• CRID: 1390282679716749568
• NII論文ID: 110001170103
• NII論文ID: 130004400920
• NII書誌ID: AN10471022
• DOI: 10.11402/cookeryscience1995.34.1_25
• NDL書誌ID: 5675002
• ISSN: 13411535
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5675002
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10814307
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可