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Content Introduction 古くから日本人に愛されてきた発酵調味料・醤油の普及により、江戸時代に天ぷらや寿司、蕎麦などの食文化が一気に花開いた。濃口・淡口の特徴、外国産との製法の違い、代用醤油、海外輸出の苦労話等を紹介。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181149610	Tamaho	一般新書③	588 ﾖ	General Books
91137260	Tatomi	全集	588 ﾖ	General Books

Reservation Count 0

Title	醤油
Title (Reading)	ｼｮｳﾕ
Author	吉田／元∥著
Author (Reading)	ﾖｼﾀﾞ,ﾊｼﾞﾒ
Publisher	法政大学出版局
Publisher (Reading)	ﾎｳｾｲ/ﾀﾞｲｶﾞｸ/ｼｭｯﾊﾟﾝｷｮｸ
Base Price	\2600
ISBN	978-4-588-21801-9
Number of Pages, etc.	4,269p
Dimensions	20cm
NDC	588.6
Content Description	古くから日本人に愛されてきた発酵調味料・醤油の普及により、江戸時代に天ぷらや寿司、蕎麦などの食文化が一気に花開いた。濃口・淡口の特徴、外国産との製法の違い、代用醤油、海外輸出の苦労話等を紹介。

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