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BOOK

Gyoji Shoku Handbook

Ito Hiromi / Cho Kobayashi Maki / Cho

1000yen
(1100yen Tax incl. in Japan)
US$ 6.29
Points You Earn 1% (10p)
Release Date February 2021
Availability Backorder:Usually ships in 1-3 weeks
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Product Details

Catalog No.NEOBK-2592644
JAN/ISBN 9784899852094
Product Type BOOK
Product Package Size (Measured) 14.8 x 21 x 0.9cm
Pages 93

Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.

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Description

[Machine Translation] Setsubun = lucky beans, Momo-no-Sekku = chirashi-zushi, Higan = botamochi, Tango no Sekku = kashiwa-mochi, Tanabata = somen noodles, Doyou no Ushi = broiled eel, Tsukimi = tsukimi-dango, Winter solstice = pumpkin stew, Christmas = roast chicken (whole chicken or chicken wing), New Year's Eve = New Year's soba, New Year's Day = zoni, Hito no Sekku = seven herbs porridge... The following is a list of annual events and their history. Recipes of traditional dishes eaten from time to time are also included, along with their nutritional value and food composition. This is a useful book for dietary education to "hand down food culture" in accordance with the "Basic Plan for the Promotion of Dietary Education" by the Ministry of Agriculture, Forestry and Fisheries of Japan.

Translate Description

*As it is a machine translation, the result may not provide an accurate description. Please use it only as a reference. *Not available within the China mainland region (谷歌翻译在中国大陆无法使用).

Description in Japanese

行事食Handbook / 伊藤裕美/著 小林麻貴/著

節分=福豆、桃の節句=ちらし寿司、彼岸=ぼたもち、端午の節句=柏餅、七夕=そうめん、土用の丑=うなぎの蒲焼、月見=月見団子、冬至=かぼちゃの煮物、クリスマス=ローストチキン(丸鶏・手羽肉)、大晦日=年越しそば、正月=雑煮、人日の節句=七草粥...年間の行事とその謂れや歴史をピックアップ。折々に食べられてきた伝統料理のレシピを栄養価・食品構成表と併せて掲載。農林水産省の掲げる「食育推進基本計画」に則った「食文化の伝承」のための食育に役立つ便利な1冊。

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    Tracklisting

    1
    春―2月~4月(2月3日―節分
    2
    3月3日―桃の節句 ほか)
    3
    夏―5月~7月(5月5日―端午の節句
    4
    7月7日―七夕 ほか)
    5
    秋―8月~10月(9月23日頃―秋の彼岸
    6
    9月中旬~10月上旬―月見)
    7
    冬―11月~1月(12月22日頃―冬至
    8
    12月25日―クリスマス ほか)

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