| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
|
|
タイトル |
郷土料理III あくまき |
| タイトル |
|
|
タイトル |
Local Home-FoodsIII Akumaki |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
郷土料理 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
あくまき |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
竹のあく |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
樫のあく |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
雑木のあく |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Local home-foods |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
Akumaki |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
the alkalized water of bamboo ashes |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
the alkalized water of oak ashes |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
the alkalized water of the ashes of miscellaneous trees |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00039943 |
| 論文名よみ |
|
|
タイトル |
〓 |
| 著者 |
小住, フミ子
北崎, 康子
OZUMI, Fumiko
KITAZAKI, Yasuko
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Akumaki, one of the noted foods of kagoshima prefecture, is usually relished in a season of the Boys' Festival in May. It keeps for a long time because its glutionus rice is boiled in alkalized water. The akumaki which is boiled in lye made by the lixiviation of hard-wood ashes is said to be the best. In kagoshima prefecture there is a large area of bamboo groves. Therefore, I made akumaki by boiling glutinous rice in three kinds of alkalized water made by the lixiviation of oak ashes, miscellaneous ashes and bamboo ashes respectively. And after it I tested their taste. The results were as follows. (1) The specific gravity of bamboo lye proved to be the lightest, but the akumaki boiled in it became brown of deepest hue, while the akumaki boiled in oak lye was pale brown. (2) As the concentration of bamboo lye grew higher, the akumaki boiled in it tended to grow softer and more sticky. (3) In point of taste, the akumaki boiled in bamboo lye is the best in appearance and color, but in flavor and over-all qualities akumaki boiled in water with which the ashes of miscellaneous trees and of oak wood were lixiviated tended to be the most favored. |
| 書誌情報 |
巻 45,
p. 35-43,
発行日 1994-12-15
|
| 表示順 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
6 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000066277 |
KJ00000066277.pdf (396.6 kB)
