@article{oai:gijodai.repo.nii.ac.jp:00000036,
 author = {仲野, 恵美 and 小西, 結花 and 山川, 敬恵 and 舘, 和彦},
 issue = {1},
 journal = {食文化研究, FOOD CULTURE RESEARCH},
 month = {Apr},
 note = {The  Gero  construction  industr y  association  of  Gifu  Gero  performs  Japanese  horseradish  
cultivation  by  a  GERO  type  Japanese  horseradish  manufacturing  system,  and  is  tackling  the  regional  vitalization  project  aiming  at  new  specialty  establishment  of  a  city.    Then,  there  is  a  request  of  a  cooking  proposal  and  it  will  tackle.    We  decided  to  make  arrangements  with  an  association  after  literature  documentation,  and  to  make  the  cooking  proposal  of  Kaiseki  cuisine.    
Then,  two  or  more  trial  productions,  an  improvement,  etc.  were  made.    And  the  sampling  party  was carried out and the questionnaire sur vey was conducted.  Although there was also a menu to be improved, it is thought that the degree of favorable impression was synthetically high, and it has proposed the dish in alignment with a theme.},
 pages = {33--42},
 title = {GERO わさびを使用した料理提案},
 year = {2014},
 yomi = {ナカノ, メグミ and コニシ, ユカ and ヤマカワ, ユキエ and タチ, カズヒコ}
}