Use of Mirin in Japanese Cooking during The Edo period. Culture of dietary habits and Changes.

OE TAKAKO; HOSOMI KAZUKO; MORISHITA TOSHIKO; IRIE KAZUE; OSHIMA EIKO; HASEGAWA TEIKO; HIGAMI SUMIKO; SAWADA SANKO; YAMAMOTO NOBUKO

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J-GLOBAL ID：200902188061618245 Reference number：01A0348658

Use of Mirin in Japanese Cooking during The Edo period. Culture of dietary habits and Changes.

江戸期におけるみりんの料理への利用みりんの食文化と変遷

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Material：
Volume： 34 Issue： 1 Page： 25-39 Publication year： Feb. 20, 2001
JST Material Number： Y0637A ISSN： 1341-1535 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Fermented seasonings

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河辺達也. みりん. 日本釀造協会誌. 1998, 93, 10
河辺達也. みりん. 日本釀造協会誌. 1998, 93, 11
吉沢淑. 酒の科学. 1995
石川寛子編. 食生活と文化. 1994

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