{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282680669210752.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.11402/ajscs.29.0_240"}},{"identifier":{"@type":"NAID","@value":"130006035181"}}],"dc:title":[{"@language":"ja","@value":"徳島県の家庭料理"},{"@language":"en","@value":"Home cooking in Tokushima prefecture"}],"dcterms:alternative":[{"@language":"ja","@value":"ー地域で親しまれてきたおやつー"},{"@language":"en","@value":"Local snacks familiar in Tokushima"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"ja","@value":"【目的】伝統的な郷土料理は、生活に喜びを与え、家族や地域社会の絆を深めてきた。しかし近年、輸入食品の増加、食の外部化、核家族化により、郷土の料理を家庭で作る機会が減り、伝統的な地域の食文化が親から子へ伝承されにくい傾向にある。本研究では聞き取り調査により徳島県の日常または伝統的な行事で作られていた「おやつ」について報告する。<br />【方法】徳島県を県中央部、県西部、県南山間部、県南沿岸部、吉野川北岸の5地区に分け、聞き取り調査を実施した。今回は徳島県の家庭料理における各地域の「おやつ」について検討を行った。<br />【結果】全地域で食べられているのは「おへぎ・あられ」と「ういろ」、「干し芋」、「柏餅」であった。「おへぎ・あられ」は餅を搗いたときにおへぎ・あられ用に色粉やヨモギ、キビ粉などと砂糖を入れて作り、よく乾燥させて保存し食べられている。「ういろ」は米粉と餡を合わせて練り蒸して作る。4月3日の桃の節句（旧暦）の遊山箱には欠かせないおやつであった。「干し芋」は茹でて干したものと生の輪切りを干したものがあり、そのまま食べたり、小豆と一緒に煮た「いとこ煮」にして食べる。サルトリイバラの葉で挟んだ「柏餅」は、米粉の生地で餡を包んだ白い柏餅と餡を生地に練り込んだ柏餅がある。また、吉野川北岸や県中央部では小麦粉の生地で餡を包み、サルトリイバラの葉の上に乗せて蒸した団子が柏餅として食べられていて、その餡にはそら豆を用いていることが特徴的であった。また県南山間部では、「はんごろし」と呼ばれるおはぎ（蒸したもち米の粒が半分潰れるくらい搗くことに由来する）が親しまれており、餡はササゲのこし餡である。"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282680669210758","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000365540279"}],"foaf:name":[{"@language":"ja","@value":"後藤 月江"},{"@language":"en","@value":"Goto Tsukie"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Shikoku Junior College"},{"@language":"ja","@value":"四国大短大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282680669210755","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000365540280"}],"foaf:name":[{"@language":"ja","@value":"三木 章江"},{"@language":"en","@value":"Miki Fumie"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Shikoku Junior College"},{"@language":"ja","@value":"四国大短大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282680669210752","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000365540281"}],"foaf:name":[{"@language":"ja","@value":"川端 紗也花"},{"@language":"en","@value":"Kawabata Sayaka"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Shikoku University"},{"@language":"ja","@value":"四国大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282680669210757","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000365540282"}],"foaf:name":[{"@language":"ja","@value":"高橋 啓子"},{"@language":"en","@value":"Takahashi Keiko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Shikoku University"},{"@language":"ja","@value":"四国大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282680669210754","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000365540283"}],"foaf:name":[{"@language":"ja","@value":"坂井 真奈美"},{"@language":"en","@value":"Sakai Manami"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tokushima Bunri University Junior College"},{"@language":"ja","@value":"徳島文理大短大"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282680669210759","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000365540284"}],"foaf:name":[{"@language":"ja","@value":"松下 純子"},{"@language":"en","@value":"Matsushita Junko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tokushima Bunri University Junior 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Kaori"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Tokushima University Institute of Socio-Arts and Sciences"},{"@language":"ja","@value":"徳島大・院"}]}],"publication":{"prism:publicationName":[{"@language":"en","@value":"Abstracts of the Annual Meeting of the Japan Society of Cookery Science"},{"@language":"ja","@value":"日本調理科学会大会研究発表要旨集"},{"@language":"en","@value":"Abstracts of the Annual Meeting"},{"@language":"ja","@value":"大会研究発表要旨集"}],"dc:publisher":[{"@language":"en","@value":"The Japan Society of Cookery Science"},{"@language":"ja","@value":"日本調理科学会"}],"prism:publicationDate":"2017","prism:volume":"29","prism:number":"0","prism:startingPage":"240"},"jpcoar:conferenceName":"平成29年度大会(一社）日本調理科学会","jpcoar:conferencePlace":"お茶の水女子大学","availableAt":"2017","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=%E5%BE%B3%E5%B3%B6","dc:title":"徳島"},{"@id":"https://cir.nii.ac.jp/all?q=%E5%AE%B6%E5%BA%AD%E6%96%99%E7%90%86","dc:title":"家庭料理"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%81%8A%E3%82%84%E3%81%A4","dc:title":"おやつ"},{"@id":"https://cir.nii.ac.jp/all?q=Tokushima","dc:title":"Tokushima"},{"@id":"https://cir.nii.ac.jp/all?q=Home%20cooking","dc:title":"Home cooking"},{"@id":"https://cir.nii.ac.jp/all?q=snacks","dc:title":"snacks"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2003155394"},{"@type":"CIA","@value":"130006035181"}]}