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Content Introduction 日本の食文化の形成と味噌の関連性、調理味噌の歴史、自家製味噌の現状と展望、安全で衛生的な味噌づくりの方法とそのメカニズムなど、日本の伝統的な文化を踏まえた自家製味噌を紹介。全国のこうじ店、桶・樽店の一覧も掲載。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181094780	Tamaho	閉架書庫(一般)	588 ｲ	General Books

Reservation Count 0

Title	自家製味噌のすすめ
Title (Reading)	ｼﾞｶｾｲ/ﾐｿ/ﾉ/ｽｽﾒ
Subtitle	日本の食文化再生に向けて
Subtitle (Reading)	ニホン／ノ／ショクブンカ／サイセイ／ニ／ムケテ
Author	石村／眞一∥編著
Author (Reading)	ｲｼﾑﾗ,ｼﾝｲﾁ
Author	石村／由美子∥〔ほか〕著
Author (Reading)	ｲｼﾑﾗ,ﾕﾐｺ
Publisher	雄山閣
Publisher (Reading)	ﾕｳｻﾞﾝｶｸ
Base Price	￥２８００
ISBN	4-639-02071-4
Number of Pages, etc.	９，３１０，４ｐ
Dimensions	２１ｃｍ
NDC	588.6
Content Description	日本の食文化の形成と味噌の関連性、調理味噌の歴史、自家製味噌の現状と展望、安全で衛生的な味噌づくりの方法とそのメカニズムなど、日本の伝統的な文化を踏まえた自家製味噌を紹介。全国のこうじ店、桶・樽店の一覧も掲載。

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