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

概要

論文の詳細を見る
Tastes of Japanese dishes are formed from fermented seasonings which each contain a unique flavor. Among such seasonings, mirin and shoyu have been used for Japanese cooking since the Edo period. Mirin, which provided the characteristic flavor of Edo cooking, has become one of the key ingredients in Japanese cuisine. Cooking books and articles published during the Edo period were studied to present this report on use of mirin and its development for Japanese cooking.
日本調理科学会の論文
2001-02-20