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雑誌日本調理科学会誌
Volume number34(1)-34(4) 20010200-20011100
Article江戸期におけるみりん...

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

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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

Call No. (NDL)
Z6-1906
Bibliographic ID of National Diet Library
5675002
Material type
記事
Author
大江 隆子ほか
Publisher
東京 : 日本調理科学会
Publication date
2001-02
Material Format
Digital
Journal name
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編 34(1) 2001.2
Publication Page
p.25～39
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Detailed bibliographic record

Summary, etc.：

Tastes of Japanese dishes are formed from fermented seasonings which each contain a unique flavor.<BR>Among such seasonings, mirin and shoyu have been...

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Digital

Material Type
記事
Title
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
Author/Editor
大江 隆子
片寄 眞木子
細見 和子 他
Author Heading
大江 隆子
片寄 眞木子
細見 和子
Periodical title
日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編
No. or year of volume/issue
34(1) 2001.2
Volume
34
Issue
1
Pages
25～39
Publication date of volume/issue (W3CDTF)
2001-02