{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest","type":"Manifest","label":{"ja":["スンキ漬"]},"items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest/canvas","type":"Canvas","duration":198.031365,"width":640,"height":360,"items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest/canvas/page","type":"AnnotationPage","items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest/canvas/page/anno","type":"Annotation","motivation":"painting","target":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest/canvas","body":{"id":"https://archivebase-s3.ldas.jp/archivebase/na-kamura-1263/3d801b58-fd4f-417c-8ce0-53b9636acd2f/video.mp4","type":"Video","format":"video/mp4","duration":198.031365,"width":640,"height":360}}]}],"annotations":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest/canvas/transcript","type":"AnnotationPage","items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest/canvas/transcript/anno","type":"Annotation","motivation":"supplementing","target":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220019/manifest/canvas","body":{"id":"https://archivebase-s3.ldas.jp/archivebase/na-kamura-1263/e3c3dc0b-2814-4020-be28-aa8fc5d15a09/video.vtt","type":"Text","format":"text/vtt","language":"ja","label":{"ja":["文字起こし"],"en":["Transcript"]}}}]}]}],"summary":{"ja":["すんき漬けは、塩を使わない伝統的な漬物で、山深い地域で塩の入手が難しかったことから生まれました。主に赤カブナの茎を使用し、乳酸菌の働きで発酵させます。作り方は、収穫したカブナを洗い、湯通ししてから前年のすんきの種と交互に桶に詰め、密閉して発酵させます。3日ほどで食べられ、1週間から10日で完成します。塩を使わないため健康的で、ヨーグルトに匹敵する乳酸菌を含み、アレルギー症状の軽減やピロリ菌の抑制効果が期待されています。"]},"thumbnail":[{"id":"https://archivebase-s3.ldas.jp/archivebase/na-kamura-1263/5166fd48-5dc4-4227-be29-b9fd90732035/poster.jpg","type":"Image","format":"image/jpeg"}],"homepage":[{"id":"https://jpsearch.go.jp/item/sdcommons_video-01DD001H220019","type":"Text","label":{"ja":["原資料ページ"],"en":["Source"]},"format":"text/html"}],"requiredStatement":{"label":{"ja":["Attribution"],"en":["Attribution"]},"value":{"ja":["『スンキ漬』（県立長野図書館）を改変"]}}}