{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest","type":"Manifest","label":{"ja":["二度芋の味噌田楽"]},"items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest/canvas","type":"Canvas","duration":241.908575,"width":640,"height":360,"items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest/canvas/page","type":"AnnotationPage","items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest/canvas/page/anno","type":"Annotation","motivation":"painting","target":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest/canvas","body":{"id":"https://archivebase-s3.ldas.jp/archivebase/na-kamura-1263/ea41e335-4189-4008-95a7-36cd40f2ab6c/video.mp4","type":"Video","format":"video/mp4","duration":241.908575,"width":640,"height":360}}]}],"annotations":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest/canvas/transcript","type":"AnnotationPage","items":[{"id":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest/canvas/transcript/anno","type":"Annotation","motivation":"supplementing","target":"https://archivebase.ldas.jp/na-kamura-1263/video/api/iiif/3/sdcommons_video-01DD001H220025/manifest/canvas","body":{"id":"https://archivebase-s3.ldas.jp/archivebase/na-kamura-1263/da3bcc57-a2b1-4a7b-8e3e-fec0fe8a631e/video.vtt","type":"Text","format":"text/vtt","language":"ja","label":{"ja":["文字起こし"],"en":["Transcript"]}}}]}]}],"summary":{"ja":["東山郷は長野県の最南端に位置し、上村・南品野地方の山深い谷にあります。この地域には「二度芋の味噌伝学」という素朴な郷土料理が古くから伝わっています。二度芋とはジャガイモのことで、夏と秋の年2回収穫できることからその名がついています。一般的にジャガイモは連作に弱いですが、二度芋は毎年同じ場所で栽培でき、他の地域では育ちにくいことから、東山郷独特の伝統作物とされています。平成14年にこの料理は長野県の選択無形民族文化財に指定されました。\n\n料理の作り方は、芋をよく洗い、皮を剥かずに茹で、エゴマと味噌を合わせたタレを作ります。茹でた芋を串に刺し、タレをつけて炭火で焼き、味噌に焦げ目がついた頃が食べ頃です。"]},"thumbnail":[{"id":"https://archivebase-s3.ldas.jp/archivebase/na-kamura-1263/fb3b8d3d-4e8d-466c-9019-13f386b7cb07/poster.jpg","type":"Image","format":"image/jpeg"}],"homepage":[{"id":"https://jpsearch.go.jp/item/sdcommons_video-01DD001H220025","type":"Text","label":{"ja":["原資料ページ"],"en":["Source"]},"format":"text/html"}],"requiredStatement":{"label":{"ja":["Attribution"],"en":["Attribution"]},"value":{"ja":["『二度芋の味噌田楽』（県立長野図書館）を改変"]}}}