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醬油・味噌・酢はすごい : 三大発酵調味料と日本人 / 小泉武夫著.
Shōyu, miso, su wa sugoi : sandai hakkō chōmiryō to Nihonjin / Koizumi Takeo cho.
Author
Koizumi, Takeo, 1943-
[Browse]
小泉武夫, 1943-
[Browse]
Format
Book
Language
Japanese
Εdition
Saihan.
再版.
Published/Created
Tōkyō : Chūō Kōron Shinsha, 2016.
東京 : 中央公論新社, 2016.
Description
iii, 202 pages : illustrations ; 18 cm
Availability
Copies in the Library
Location
Call Number
Status
Location Service
Notes
ReCAP - Remote Storage
TP371.44 .K65 2016
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Details
Subject(s)
Fermented foods
—
Japan
—
History
[Browse]
Koji
—
Japan
—
History
[Browse]
Soy sauce
—
History
[Browse]
Miso
—
History
[Browse]
Vinegar
—
Japan
—
History
[Browse]
Series
Chūkō shinsho ; 2408.
[More in this series]
中公新書 ; 2408.
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Bibliographic references
Includes bibliographical references (page 201).
ISBN
9784121024084
4121024087
OCLC
967147304
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
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