{"created":"2023-06-20T13:20:54.055284+00:00","id":360,"links":{},"metadata":{"_buckets":{"deposit":"636761f2-a556-4550-89ec-25e23ee850f8"},"_deposit":{"created_by":17,"id":"360","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"360"},"status":"published"},"_oai":{"id":"oai:shitennojiuniversity.repo.nii.ac.jp:00000360","sets":["6:122"]},"author_link":["354"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"69","bibliographicPageEnd":"226","bibliographicPageStart":"219","bibliographic_titles":[{"bibliographic_title":"四天王寺大学紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　和歌山県の名物、径山寺味噌（または金山寺味噌）は今現在も日本全国各地で製造・販売されている人気の発酵食品であり、その商品名には「径山寺味噌」と「金山寺味噌」がある。それぞれ中国浙江省の杭州市にある径山寺、あるいは江蘇省鎮江市の金山寺から伝わったとされている。この伝来説にはいくつかの問題もあるが、その考証を行った先行研究はほとんど存在しない。\n　本研究では、まず、径山寺味噌と金山寺味噌の伝来説について整理・分析した上で、「金山寺味噌」の伝来に関する記述の問題点を指摘した。次に、『和漢三才図会』に見る「経山寺未醤」の記述と中国の『居家必用事類』に見る「金山寺豆豉」及び金山寺の僧侶によってつくられた「金山鹹豉」の記録を考察・検討し、「金山寺味噌」の伝来について詳細を明らかにした。そして「径山寺味噌」の伝来説は『和漢三才圖會』に見る「経山寺未醤」の記述と法燈国師覚心の「径山寺」での修行の歴史事実によって創作されたものであろうと推察した。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"四天王寺大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1883-3497","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"李, 美子"},{"creatorName":"リ, メイズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"354","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":"2021-05-20"}],"displaytype":"detail","filename":"Daigaku69-12.pdf","filesize":[{"value":"551.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Daigaku69-12","url":"https://shitennojiuniversity.repo.nii.ac.jp/record/360/files/Daigaku69-12.pdf"},"version_id":"b93717d0-6d09-4365-9ac6-00f6dbcbfcca"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"金山寺 ｜径山寺 ｜覚心 ｜味噌 ｜豆豉","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":"径山寺味噌・金山寺味噌の伝来説について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"径山寺味噌・金山寺味噌の伝来説について"},{"subitem_title":"An Investigation of the Introduction of the Kinzanji Miso","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["122"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-20"},"publish_date":"2021-05-20","publish_status":"0","recid":"360","relation_version_is_last":true,"title":["径山寺味噌・金山寺味噌の伝来説について"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T13:24:59.013767+00:00"}