{"created":"2023-06-20T16:35:30.119231+00:00","id":4842,"links":{},"metadata":{"_buckets":{"deposit":"81133810-53be-4214-a2c2-4dccde2b220f"},"_deposit":{"created_by":3,"id":"4842","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4842"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00004842","sets":["14:923:1379:1409","21:3039:3040:3047"]},"author_link":["6543"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Cultivation of the Japanese banana, Musa basjoo, associated with a method of sushi preparation used in the northern parts of Wakayama Prefecture, Japan"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"34","bibliographicPageEnd":"179","bibliographicPageStart":"173","bibliographic_titles":[{"bibliographic_title":"近畿大学農学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Agriculture of Kinki University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The distribution and use of the Japanese Banana (Musa basjoo, \"Basjoo\" in Japanese), was investigated in the northern parts of Wakayama Prefecture, Japan. This plant had been conserved by planting suckers. The distribution of this plant is now concentrated in districts along the middle regions of the Arita River and the Kishigawa River. In Shimizu Town and Kanaya Town along the Arita River, the leaf of this plant has traditionally been used for making sushi. Sushi rice seasoned with vinegar and sugar is pressed by hand into bite-sized pieces and is topped with thinly sliced mackerel. Each pressed sushi is wrapped by rolling it with a torn Basjoo leaf. It is then arranged and piled up in a wooden rectangular mold, and then is pressed overnight or for the duration of a few nights under the weight stone. This type of sushi is prepared solely for the autumnal festival in order to celebrate and give thanks for the harvest ; occasionally, it is offer to guests during the Bon festival. In this district, people are unaware of other uses of this plant. In towns along the Kishigawa River, this style of sushi was discontinued a few decades ago due to the expansion of other commercial sushi products. This study shows that a local culture has played an effective role in maintaining this type of plant. Thus, this study demonstrates a practical example of the in situ conservation of plant genetic resources.","subitem_description_type":"Abstract"}]},"item_2_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"記事区分：原著","subitem_description_type":"Other"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学農学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04538889","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Tanesaka,Eiji"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部農学科"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Department of Agriculture, Faculty of Agriculture, Kinki University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"種坂,  英次"},{"creatorName":"タネサカ, エイジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-18"}],"displaytype":"detail","filename":"AN00064044-20010331-0173.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00064044-20010331-0173.pdf","url":"https://kindai.repo.nii.ac.jp/record/4842/files/AN00064044-20010331-0173.pdf"},"version_id":"9fbc735a-d760-4479-a03b-c20f18d651db"}]},"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_thumbnail":{"attribute_name":"サムネイル","attribute_value_mlt":[{"subitem_thumbnail":[{"thumbnail_label":"AN00064044-20010331-0173.jpeg","thumbnail_url":"/api/files/81133810-53be-4214-a2c2-4dccde2b220f/AN00064044-20010331-0173.jpeg?versionId=579ac1ce-51a2-4d80-8236-35bc3abfc6f4"}]}]},"item_title":"紀州北部における魚ずし製法と関連したバショウの栽培","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"紀州北部における魚ずし製法と関連したバショウの栽培"}]},"item_type_id":"2","owner":"3","path":["1409","3047"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-28"},"publish_date":"2008-01-28","publish_status":"0","recid":"4842","relation_version_is_last":true,"title":["紀州北部における魚ずし製法と関連したバショウの栽培"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T00:57:56.005203+00:00"}