{"created":"2023-05-15T11:44:25.235395+00:00","id":2712,"links":{},"metadata":{"_buckets":{"deposit":"6dcd8c68-a140-4b85-8070-40aa035ea6bc"},"_deposit":{"created_by":10,"id":"2712","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2712"},"status":"published"},"_oai":{"id":"oai:nuis.repo.nii.ac.jp:00002712","sets":["8:86:90"]},"author_link":["3331","3332"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-04-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"14","bibliographicPageStart":"1","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"新潟国際情報大学国際学部紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The seaweed, Laminaria, is a popular food around Northeast Asia. It had also been used in traditional Chinese medicine, although it did not grow wild in China before the early 20th century. The Chinese word kunbu means traditional medicine in Chinese herbalism and is the origin of the Japanese word kombu （Laminaria）.  There are many examples of written references to Laminaria as a food in Japanese historical documents, as well as those of Ainu and Nivkh peoples. Traditional Laminaria recipes in Japan and Korea seem to have more variety than those in China, suggesting that Japanese and Korean people have used Laminaria as a traditional food longer than in China. Russian people began to eat Laminaria after capturing their Far East territory along the sea of Japan in the late 19th century. Their Laminaria recipes appear similar to Chinese and Korean recipes.  The Japanese have long used Laminaria as an important food in ritual ceremonies, but the reasons for this are not clear. Cross-disciplinary studies are required to address this question.","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"【人文科学編】","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"【Humanities】","subitem_heading_language":"en"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟国際情報大学国際学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID（NCID）","attribute_value_mlt":[{"subitem_source_identifier":"AA12723576","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2189-5864","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"神長, 英輔"},{"creatorName":"カミナガ, エイスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3331","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kaminaga, Eisuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3332","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-07-11"}],"displaytype":"detail","filename":"kiyo_2018.02.01.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kiyo_2018.02.01.pdf","url":"https://nuis.repo.nii.ac.jp/record/2712/files/kiyo_2018.02.01.pdf"},"version_id":"eab98cad-17ac-48ac-b98e-3f3240a1393a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"コンブ（昆布）","subitem_subject_scheme":"Other"},{"subitem_subject":"東北アジア","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"歴史学","subitem_subject_scheme":"Other"},{"subitem_subject":"本草学","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":"コンブはどのように食べられてきたのか 東北アジアにおけるコンブ食の歴史","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コンブはどのように食べられてきたのか 東北アジアにおけるコンブ食の歴史"},{"subitem_title":"Traditional use of the seaweed, Laminaria, as food around Northeast Asia: Japan, Korea, China, and the Russian Far East","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["90"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-05-12"},"publish_date":"2018-05-12","publish_status":"0","recid":"2712","relation_version_is_last":true,"title":["コンブはどのように食べられてきたのか 東北アジアにおけるコンブ食の歴史"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-05-15T12:20:38.222495+00:00"}