Japanese cuisine (English Wikipedia)

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Fukuta, Ajio (福田アジオ) (1999). Nihon minzoku daijiten(日本民俗大辞典). Vol. 1. Yoshikawa Kobunkan (吉川弘文館). ISBN 9784642013321. Archived from the original on September 30, 2024. Retrieved October 18, 2015., p.16 安土,桃山時代から江戸時代にかけて南蛮料理や中国料理の影響と油の生産増大に伴い、油揚や天麩羅,素揚,薩摩撝など副食物として
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Shimbo (2000), p. 237: "Ohitashi literally means 'dipped item,' although the dressing is actually poured over the leaf vegetables." Shimbo, Hiroko (2000), The Japanese Kitchen: 250 Recipes in a Traditional Spirit, Harvard Common Press, ISBN 978-1-55832-177-9
Shimbo (2000), p. 147 "wakame and cucumber in sanbaizu dressing (sunomono)"; p. 74 "sanbaizu" recipe Shimbo, Hiroko (2000), The Japanese Kitchen: 250 Recipes in a Traditional Spirit, Harvard Common Press, ISBN 978-1-55832-177-9
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