{"created":"2023-06-19T09:17:37.387097+00:00","id":30357,"links":{},"metadata":{"_buckets":{"deposit":"72d833cc-89cc-4b52-bdc3-a2e5b956b7f4"},"_deposit":{"created_by":12,"id":"30357","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"30357"},"status":"published"},"_oai":{"id":"oai:kumadai.repo.nii.ac.jp:00030357","sets":["399:562","585:620:737"]},"author_link":["152272","152273"],"item_15_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-12-19","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"366","bibliographicPageStart":"361","bibliographicVolumeNumber":"66","bibliographic_titles":[{"bibliographic_title":"熊本大学教育学部紀要"}]}]},"item_15_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Salty seasonings in Japan can be characterized as having a complicated taste such as umami and sweetness combined with a salty taste through fermentation. Seasonings have different taste and flavor by region depending on the materials and fermentation conditions. Focusing on regional differences, we investigated the history and educational contents of seasonings based on a survey of the literature. The results show that the salt industry was standardized by policy. Miso and soy sauce are mass produced in different ways, but the regional differences in quality were maintained because of the presence of large, medium and small enterprises. In elementary school textbooks, the  type of miso was published, but the type of soy sauce was not. However a half of university students answered in a questionnaire survey that they learned both types at elementary school, and both seasonings were necessary for home cooking. Education plays a role in culture, and so it should reflect local food so as to protect regional differences.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_15_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"熊本大学"}]},"item_15_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21881871","subitem_source_identifier_type":"PISSN"}]},"item_15_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12653153","subitem_source_identifier_type":"NCID"}]},"item_15_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"375.5","subitem_subject_scheme":"NDC"}]},"item_15_version_type_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"武田, 珠美","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"152272","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"木本, いつか","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"152273","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-03-03"}],"displaytype":"detail","filename":"KKK0066_361-366.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KKK0066_361-366.pdf","url":"https://kumadai.repo.nii.ac.jp/record/30357/files/KKK0066_361-366.pdf"},"version_id":"627d343b-df9c-4dde-8036-541e39571f09"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"domestic science","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"school","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"soy sauce","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"miso","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"salt","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"小学校,中学校および高等学校家庭科における鹹味調味料の学習","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小学校,中学校および高等学校家庭科における鹹味調味料の学習","subitem_title_language":"ja"},{"subitem_title":"Studies of salty seasonings in domestic science textbooks for elementary school, junior high school and high school","subitem_title_language":"en"},{"subitem_title":"ショウガッコウ チュウガッコウ オヨビ コウトウ ガッコウ カテイカ ニ オケル カンミ チョウミリョウ ノ ガクシュウ","subitem_title_language":"ja-Kana"}]},"item_type_id":"15","owner":"12","path":["562","737"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2018-01-25"},"publish_date":"2018-01-25","publish_status":"0","recid":"30357","relation_version_is_last":true,"title":["小学校,中学校および高等学校家庭科における鹹味調味料の学習"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-09-14T04:47:44.493371+00:00"}