BibTex Citation Data :
@article{KIRYOKU40064, author = {Dwi Novi Rahakjani}, title = {Keterampilan Mengolah Bahan Makanan dalam Film Little Forest Karya Junichi Mori}, journal = {KIRYOKU}, volume = {5}, number = {2}, year = {2021}, keywords = {gastronomy, foodstuffs processing, little forest}, abstract = { This research is entitled “Processing Foodstuffs Skills in the Little forest Movie by Junichi Mori”. The purpose of this research was to examine the skills of the Japanese people in processing foodstuffs in Junichi Mori's Little forest movie. The method used in this research is note taking method, descriptive analysis method and informal method. The theory used in this study is the Literary Gastronomy theory proposed by Endraswara and the Semiotic theory proposed by Danesi. The results showed that there were several skills in processing foodstuffs based on the food they were processed, 1) amazake which was processed using porridge and koji, 2) stir-fried akebi which was processed using ingredients from akebi skin and cooked using sabuji style, 3) hoshiimo made from dried sweet potatoes, 4) shimi daikon made from radish dried in cold air, 5) Hoshigaki, which is dried persimmon made from kind of astringent persimmons. in the Little Forest movie is shown the process of processing traditional foodstuffs. the unique thing is that the Japanese people in the little forest film not only use cooking utensils but also take advantage of the air temperature to process food. }, issn = {2581-0960}, pages = {199--208} doi = {10.14710/kiryoku.v5i2.199-208}, url = {https://ejournal.undip.ac.id/index.php/kiryoku/article/view/40064} }
Refworks Citation Data :
This research is entitled “Processing Foodstuffs Skills in the Little forest Movie by Junichi Mori”. The purpose of this research was to examine the skills of the Japanese people in processing foodstuffs in Junichi Mori's Little forest movie. The method used in this research is note taking method, descriptive analysis method and informal method. The theory used in this study is the Literary Gastronomy theory proposed by Endraswara and the Semiotic theory proposed by Danesi. The results showed that there were several skills in processing foodstuffs based on the food they were processed, 1) amazake which was processed using porridge and koji, 2) stir-fried akebi which was processed using ingredients from akebi skin and cooked using sabuji style, 3) hoshiimo made from dried sweet potatoes, 4) shimi daikon made from radish dried in cold air, 5) Hoshigaki, which is dried persimmon made from kind of astringent persimmons. in the Little Forest movie is shown the process of processing traditional foodstuffs. the unique thing is that the Japanese people in the little forest film not only use cooking utensils but also take advantage of the air temperature to process food.
Article Metrics:
Last update:
Last update: 2024-11-14 09:27:39
Copyright Notice
Starting from 2017, the author(s) whose article is published in the Kiryoku journal attain the copyright for their article and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. By submitting the manuscript to Kiryoku, the author(s) agree with this policy. No special document approval is required.
The author(s) guarantee that:
The author(s) retain all rights to the published work, such as (but not limited to) the following rights:
Suppose the article was prepared jointly by more than one author. Each author submitting the manuscript warrants that all co-authors have given their permission to agree to copyright and license notices (agreements) on their behalf and notify co-authors of the terms of this policy. Kiryoku will not be held responsible for anything arising because of the writer's internal dispute. Kiryoku will only communicate with correspondence authors.
Authors should also understand that their articles (and any additional files, including data sets and analysis/computation data) will become publicly available once published. The license of published articles (and additional data) will be governed by a Creative Commons Attribution-ShareAlike 4.0 International License. Kiryoku allows users to copy, distribute, display and perform work under license. Users need to attribute the author(s) and Kiryoku to distribute works in journals and other publication media. Unless otherwise stated, the author(s) is a public entity as soon as the article is published.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
