{"created":"2023-07-27T06:23:34.620698+00:00","id":6122,"links":{},"metadata":{"_buckets":{"deposit":"1427ca04-f667-446c-b3de-08ad2e4e5d6b"},"_deposit":{"created_by":3,"id":"6122","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6122"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00006122","sets":["11:25:766:767"]},"author_link":["474"],"item_7_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"29","bibliographicPageStart":"1","bibliographicVolumeNumber":"8・9","bibliographic_titles":[{"bibliographic_title":"金沢大学人間科学系研究紀要 = Bulletin of the Faculty of Human Sciences, Kanazawa University"}]}]},"item_7_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to grasp actual situation of the use for fermentative seasonings (fermented soybean paste, soy sauce, vinegar) in Hakusan city, Ishikawa Prefecture. Constant degree of choice/use by regional residents on fermentative seasonings that are made in Hakusan city are confirmed. Many of supermarkets sell some goods that are made in Hakusan city. For realization of keeping regional food culture or industry, it is important to make the chance or scene which regional residents are able to meet and experience regional fermentative seasonings made in Hakusan city. Devices on visualization of goods are also indispensable.","subitem_description_type":"Abstract"}]},"item_7_description_22":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"本研究は，白山市における発酵調味料（味噌・醤油・酢）の利用実態を把握することを目的とする． 調査の結果，味噌は富山県産品の利用が多いが，白山市産品や自家製味噌の選択も一定程度確認でき た．醤油は，全国ブランド品と金沢市産品の利用が拮抗し，多種の石川県産品の購買があるなかで白 山市産品への支持も確認された．酢は，全国ブランド品の利用が優勢であるが，白山市産品に対する 一定の購買，評価がみられた．白山市内の多くの量販店では，量的には限定的だが白山市産の発酵調 味料の販売があり，存在や特徴を発信するPOP なども用いられていた．資源を生かした活性化にむけ て，流行に左右されない資源の支持者となる地域住民を確保するためにも，地域住民と白山市産発酵 調味料との接点の創出や，資源の存在の見える化が重要である．","subitem_description_type":"Other"}]},"item_7_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"金沢大学人間社会研究域人間科学系"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1883-5368","subitem_source_identifier_type":"ISSN"}]},"item_7_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"林, 紀代美"}],"nameIdentifiers":[{"nameIdentifier":"474","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"70345643","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=70345643"},{"nameIdentifier":"70345643","nameIdentifierScheme":"金沢大学研究者情報","nameIdentifierURI":"http://ridb.kanazawa-u.ac.jp/public/detail.php?kaken=70345643"},{"nameIdentifier":"70345643","nameIdentifierScheme":"研究者番号","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000070345643"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-03"}],"displaytype":"detail","filename":"1883-5368_8-9Hayashi_K.pdf","filesize":[{"value":"743.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"1883-5368_8-9Hayashi_K.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/6122/files/1883-5368_8-9Hayashi_K.pdf"},"version_id":"7a0ad6bc-cb79-474f-99fd-d7b120e917ed"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"発酵調味料","subitem_subject_scheme":"Other"},{"subitem_subject":"味噌","subitem_subject_scheme":"Other"},{"subitem_subject":"醤油","subitem_subject_scheme":"Other"},{"subitem_subject":"酢","subitem_subject_scheme":"Other"},{"subitem_subject":"消費","subitem_subject_scheme":"Other"},{"subitem_subject":"食の地域性","subitem_subject_scheme":"Other"},{"subitem_subject":"白山市","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentative seasoning","subitem_subject_scheme":"Other"},{"subitem_subject":"fermented soybean paste","subitem_subject_scheme":"Other"},{"subitem_subject":"soy sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"vinegar","subitem_subject_scheme":"Other"},{"subitem_subject":"consumption","subitem_subject_scheme":"Other"},{"subitem_subject":"regional difference on food","subitem_subject_scheme":"Other"},{"subitem_subject":"Hakusan city","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":"白山市における発酵調味料の利用実態","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"白山市における発酵調味料の利用実態"},{"subitem_title":"The actual situation of the use for fermentative seasonings in Hakusan city","subitem_title_language":"en"}]},"item_type_id":"7","owner":"3","path":["767"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-03"},"publish_date":"2017-10-03","publish_status":"0","recid":"6122","relation_version_is_last":true,"title":["白山市における発酵調味料の利用実態"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-19T00:43:15.123145+00:00"}