Matsumaezuke (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Matsumaezuke" in English language version.

refsWebsite

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13books.google.com

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2wikipedia.org

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1sankei.com

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5,475^th place

books.google.com

Tsūsan (MITI) Kikaku chōsakai, ed. (1987). Nihon no chiiki sangyō : tokusanhin hen 日本の地域産業: 特産品編. ((Ministry of Trade and Industry, MITI, Kikaku chōsakai)). p. 10.
Nihon dentō sangyō kenkyūjo, ed. (1987). Nihon no dentō sangyō 日本の伝統産業. Vol. 2. ((Ministry of Trade and Industry, MITI, Kikaku chōsakai)). p. 31.
Tsūsan (MITI) Kikaku chōsakai, ed. (1984). Zenkoku no bussan to sangyō 全国の物産と産業. ((Ministry of Trade and Industry, MITI, Kikaku chōsakai)). p. 25.
In: Buka Kikaku, Ltd., "Prizes announced for the Bessatsu bunshun magazine" Bessatsu bunshun kakari happyō shōhin 別冊文春係発表賞品, PR section. "松前漬"+"醤油" "(Kabu[shikikaisha]) Yamagata-ya 'Ganso Matsumaezuke' <Hakodate shi>" (株)山形屋「元祖・松前漬」<函館市>. Bessatsu Bungei shunjū 別冊文藝春秋 (147). 1979.
Mackovjak, James (2022). "Chapter 9. Genesis and Management of Alaska's Ro-Herring Fishery". Alaska Herring History: The Story of Alaska's Herring Fisheries and Industry. University of Alaska Press. pp. 143–144. ISBN 9781646423439.
NIRA (1990). 食文化と地域社会. National Institute for Research Advancement. p. 490. ISBN 9781646423439. (in Japanese)
Okuyama (1984) s.v. "Kombu コンブ", p. 171 Okuyama, Masurō, ed. (1984). "Kazunoko" 数の子. Mikaku jiten 数の子味覚辞典. Tokyodo Shuppan.
Yoshida, Kanehiko [in Japanese], ed. (1996). "Matsumaezuki" まつまえづけ松前漬. Ishokjū gogen jiten 衣食住語源辞典. Tokyodo shuppan. p. 300. ISBN 9784490104349.
Okuyama (1984) s.v. "Matsumaezuke 松前漬", p. 378 Okuyama, Masurō, ed. (1984). "Kazunoko" 数の子. Mikaku jiten 数の子味覚辞典. Tokyodo Shuppan.
Kakita, Tatsuya (2018). "Table 25: Genryō gensanchi hyōji no kunibetsu jūryō jun'i taishō shōhin ichiran" 図表25 原料原産地表示の国別重量順位対象商品と対象外商品一覧. Omoshiroi hodo yoku wakaru 'shokuhin hyōji' 面白いほどよくわかる「食品表示」 [List of ingredients requiring place-of-origin labeling in order of %mass and ingredients exempt] (revised ed.). Discovery Twenty-one.
Shinmura, Izuru, ed. (1998). "Matsumaezuke" まつまえづけ【松前漬】. 広辞苑 (5 ed.). 岩波書店. p. 2518. ISBN 9784000801119.
Fujii, Megumi [in Japanese] (2021). "Daizugōri wo tsukatta kizami kombu to hoshi shiitake no nimono" 大豆氷を使った刻み昆布と干ししいたけの煮物 [Stewed kombu slices and dried shiitake using frozen soy purée]. Fujii Megumi no mainichi daizu 藤井恵の毎日大豆. Shufunotomo. p. 34. ISBN 9784074481439.
Ushio, Rie (2023). "Nebaneba ae" ねばなばあえ. Sapuri mitai ni eiyō ga toreru fukusai 101 サプリみたいに栄養がとれる副菜101. Shufu To Seikatsu Sha. p. 29. ISBN 9784391160963.

sankei.com

Hayami, Hiroki (2014-12-30). "Nebaneba ga kenkō no kagi: kazunoko tappuri no matsumaezuke" ネバネバが健康の鍵　数の子たっぷりの松前漬け [Sliminess is key to health: Matsumezuke with lots of kazunoko]. Sankei Shimbun: 41–46.

wikipedia.org

ja.wikipedia.org

Yoshida, Kanehiko [in Japanese], ed. (1996). "Matsumaezuki" まつまえづけ松前漬. Ishokjū gogen jiten 衣食住語源辞典. Tokyodo shuppan. p. 300. ISBN 9784490104349.
Fujii, Megumi [in Japanese] (2021). "Daizugōri wo tsukatta kizami kombu to hoshi shiitake no nimono" 大豆氷を使った刻み昆布と干ししいたけの煮物 [Stewed kombu slices and dried shiitake using frozen soy purée]. Fujii Megumi no mainichi daizu 藤井恵の毎日大豆. Shufunotomo. p. 34. ISBN 9784074481439.