File:NDL1107592 お通し料理百珍.pdf

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Original file (5,229 × 4,322 pixels, file size: 27.82 MB, MIME type: application/pdf, 82 pages)

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Summary

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お通し料理百珍   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
日本料理研究会
image of artwork listed in title parameter on this page
Title
お通し料理百珍
Publisher
全国同盟料理新聞社
Language jpn
Publication date

1932

昭和7
Place of publication JP
Source

doi:10.11501/1107592

institution QS:P195,Q477675
Creator
InfoField
日本料理研究会 編
Publication Place
InfoField
東京
Subject: NDC
InfoField
596
Extent
InfoField
142p ; 19cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
44056347
Date Digitized: W3CDTF
InfoField
2010-03-31
Audience
InfoField
一般
Title Transcription
InfoField
オトオシ リョウリ ヒャクチン
Publisher Transcription
InfoField
ゼンコク ドウメイ リョウリ シンブンシャ
Source Identifier: NDLBibID
InfoField
000000652318
Call Number
InfoField
特235-964
Creator: NDLNAId
InfoField
00267729
Contents
InfoField
標題

目次

そぼろ寄せ/2

千本寄せ/3

蛤/4

無題/5

鮑仙多漬/6

羽衣/7

老かに/8

燻製大和漬/9

蝦古甲老漬/10

鴨皮風味揚げ/11

かん二色燒/12

鼠うの和/13

の/14

活獨雲和/15

鮭燻製おぼろ/16

鼠大和和へ/17

白魚香光防風鳴卷/18

風するめ苺オランダがけ/19

蕗時雨あん引かしはコロカブ和へ/20

貝の雲和へ/21

の白子豆腐/22

姫百合の椿/23

老雲せんべい/24

胡瓜の岡部和へ/25

糸いか、新竹の子、わた和へ/26

いか/27

胡瓜とかぶ/28

鯖紅葉和へ/29

鯖子絡み/30

蛤風燒き/31

鯖雲和へ/32

蛤の胡水仙揚/33

燻製鮭の漬/34

ちぎり芋のいり鮭合/35

燻製鮭の牛皮卷/36

四品/37

四品/38

四品/39

四品/40

四品/41

烏賊の紅葉和へ/42

烏賊の肝漬/43

の和へ/44

鳥膓木の目燒/45

烏賊このわた干/46

丼/47

小皿/48

小皿/49

小はだ魚うのずし/50

胡瓜もろみかけ/51

三ッ組蓋もの入り/52

五ッ組蓋もの入り/53

盜金波漬/54

鰺赤貝/55

絹烏賊/56

かに眞砂和/57

の葉干子刄打蓼/58

雲豆石山/59

蛇の目瓜酢/60

鰺赤貝紗卷香り酢/61

鳥の膽二見寄/62

野うの五色和へ/63

野そうめん/64

大豆雲場げ/65

鹽の菊漬/66

生椎茸古和へ/67

つぶし銀杏雲燒き/68

茂呂味烏賊の風ぼし/69

白魚の子がらみ和へ/70

の子がらみ和へ/71

豆うに干/72

軸椎茸眞砂和/73

月味漬/74

富貴干/75

蛤の味風燒き/76

相鴨風燒/77

白魚風ぼしとくさ燒/78

烏賊白子からすみ和へ/79

ぶりのけし燒/80

新はぜ子粕漬/81

一り/82

一り/84

一り/85

一り/86

鮭燻製なんばん漬/89

干干大根/90

人參みぞれ寄せ木の芽酢/91

竹の子せんべい/92

の子すみ/93

はぜの子たけの子衣皮/94

の米身/95

魚の身かべ和へ/96

牛蒡紐皮卷/97

胡瓜揉み/98

筆頭燒米/99

いか干雲和へ/100

自年ずしもどき/101

寄せ身からし油/102

生酢/103

このわたもどき/104

さらさ漬/105

鮑の智多漬/106

玉烏賊の鼠漬け/107

露の雲味和へ/108

鳴からすみ/109

うど雲和へ/110

寄せ鮑/111

赤貝の紐膓のおろし和へ/112

魚せんべい/113

鱚の子からすみ仕立/114

燻製鮭のきぬかけ/115

百合の玉川燒(鮎形)/116

入り蓼/117

雲ぜん/118

入り/119

苔ぜん/120

入り葉/121

燒茄子おろし和へ/122

荒せんうどからし漬胡瓜卷/123

小鮎砧卷/124

鯡天鵞絨/125

燻製鯡おろし和へ/126

赤貝膓田がく/127

赤貝卯の和へ/128

赤貝辛子/129

鮑の耳生姜/130

鮑の卯の和へ/131

鮑の膓だん子/132

雲貝/133

芽慈姑/134

油蕨ぶし/135

いか雲漬/136

鹽豆/137

ポテトクリーム/138

熨斗百合/139

燻製鮭の博多漬/140

さらし鹽から/141

おし料理のコツ/142

審査績/87

Licensing

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Public domain
According to Japanese Copyright Law (June 1, 2018 grant) the copyright on this work has expired and is as such public domain. According to articles 51, 52, 53 and 57 of the copyright laws of Japan, under the jurisdiction of the Government of Japan works enter the public domain 50 years after the death of the creator (there being multiple creators, the creator who dies last) or 50 years after publication for anonymous or pseudonymous authors or for works whose copyright holder is an organization.

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current13:31, 16 November 2023Thumbnail for version as of 13:31, 16 November 20235,229 × 4,322, 82 pages (27.82 MB)Wmr-bot (talk | contribs)上載《1107592.pdf》

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