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Content Introduction 醤油、味噌、日本酒などの伝統的な発酵食品から、近年、話題の塩麹やクラフトビール、さらに、藍染めや柿渋といった発酵を使った技術、文化までを、都道府県別に紹介。発酵関連の豆知識や生産量トップ１０などのコラムも収録。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181163007	Tamaho	一般⑬	383 ｷ	General Books
91147470	Tatomi	福祉・教育	383 ｷ	General Books

Reservation Count 0

Title	４７都道府県・発酵文化百科
Title (Reading)	ﾖﾝｼﾞｭｳﾅﾅ/ﾄﾄﾞｳ/ﾌｹﾝ/ﾊｯｺｳ/ﾌﾞﾝｶ/ﾋｬｯｶ
Author	北本／勝ひこ∥著
Author (Reading)	ｷﾀﾓﾄ,ｶﾂﾋｺ
Publisher	丸善出版
Publisher (Reading)	ﾏﾙｾﾞﾝ/ｼｭｯﾊﾟﾝ
Base Price	\4000
ISBN	978-4-621-30630-7
Number of Pages, etc.	4,321p
Dimensions	20cm
NDC	383.81
Content Description	醤油、味噌、日本酒などの伝統的な発酵食品から、近年、話題の塩麹やクラフトビール、さらに、藍染めや柿渋といった発酵を使った技術、文化までを、都道府県別に紹介。発酵関連の豆知識や生産量トップ１０などのコラムも収録。

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