@article{oai:kindai.repo.nii.ac.jp:00004817,
 author = {種坂,  英次 and 安田,  順子 and 芦田,  馨},
 issue = {36},
 journal = {近畿大学農学部紀要, Memoirs of the Faculty of Agriculture of Kinki University},
 month = {Jan},
 note = {Food customs regarding wild mushrooms are investigated in the Uga Section, Daian Town, located in the northern part of Mie Prefecture in central Japan. Twenty-two basidiomycetous mushrooms belonging to ten families have been used as food. This number of consumed mushroom species was comparably large in relation to that in the eastern half of Japan. Many of the species collected were dried for stock before cooking. The custom of drying certain wild herbs and mushrooms is frequently observed in the western half of Japan, while people in the eastern half of Japan usually salt food for winter-stock. It is noticeable that this survey area constitutes a contact zone between the two halves Japan regarding the food customs pertaining to wild mushrooms., 記事区分：資料, application/pdf},
 pages = {137--139},
 title = {きのこ食習慣について : 三重県北部での事例},
 year = {2003},
 yomi = {タネサカ, エイジ and ヤスダ, ジュンコ and アシダ, カオル}
}