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Content Introduction 味噌、醤油、納豆、清酒、酢、漬物、鰹節…。和食文化を支える、世界に類を見ない多彩な発酵食品。その歴史をたどりながら、味の秘密から優れた伝統技術までを最新の「食の科学」で解き明かす。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181148619	Tamaho	一般新書①	588 ﾅ	General Books

Reservation Count 0

Title	日本の伝統　発酵の科学
Title (Reading)	ﾆﾎﾝ/ﾉ/ﾃﾞﾝﾄｳ/ﾊｯｺｳ/ﾉ/ｶｶﾞｸ
Subtitle	微生物が生み出す「旨さ」の秘密
Subtitle (Reading)	ﾋﾞｾｲﾌﾞﾂ/ｶﾞ/ｳﾐﾀﾞｽ/ｳﾏｻ/ﾉ/ﾋﾐﾂ
Author	中島／春紫∥著
Author (Reading)	ﾅｶｼﾞﾏ,ﾊﾙｼ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	\1000
ISBN	978-4-06-502044-9
Number of Pages, etc.	261p
Dimensions	18cm
NDC	588.51
Content Description	味噌、醤油、納豆、清酒、酢、漬物、鰹節…。和食文化を支える、世界に類を見ない多彩な発酵食品。その歴史をたどりながら、味の秘密から優れた伝統技術までを最新の「食の科学」で解き明かす。

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