{"@context":{"dct":"http:\/\/purl.org\/dc\/elements\/1.1\/","schema":"http:\/\/schema.org\/","xsd":"http:\/\/www.w3.org\/2001\/XMLSchema#","rdf":"http:\/\/www.w3.org\/1999\/02\/22-rdf-syntax-ns#","rdfs":"http:\/\/www.w3.org\/2000\/01\/rdf-schema#"},"@type":"schema:CreativeWork","@id":"https:\/\/museumcollection.tokyo\/works\/6849496\/","schema:identifier":[{"@type":"PropertyValue","schema:name":"TMC ID","schema:value":"6849496"},{"@type":"PropertyValue","schema:name":"accession number","schema:value":"95012585"}],"schema:genre":[{"@id":"https:\/\/museumcollection.tokyo\/ns\/codes\/genre#\u5370\u5237\u7269\u305d\u306e\u4ed6","skos:preflabel":{"@value":"\u5370\u5237\u7269\u305d\u306e\u4ed6","@lang":"ja"}}],"schema:name":[{"@value":"\u662d\u548c\u5341\u4e00\u5e74\u4e94\u6708 \u65b0\u805e\u5207\u308a\u629c\u304d \u4eca\u6669\u306e\u732e\u7acb(\u4e00)\u971c\u3075\u308a\u3044\u304b\u3068\u80e1\u74dc\u306e\u4e09\u676f\u9162(\u4e8c)\u305f\u3051\u306e\u3053,\u3044\u304b\u306e\u5171\u716e","@lang":"ja"},{"@value":"Newspaper Clipping, May 1936: Tonight\u2019s Menu; (1) Blanched Squid and Cucumber in Sambaizu Sauce, (2) Simmered Bamboo Shoots and Squid","@lang":"en"}],"schema:size":"3.8  cm x 13.1 cm","schema:dateCreated":"1936","schema:isPartOf":[{"@type":"schema:Collection","schema:maintainer":[{"@type":"schema:Organization","schema:name":[{"@value":"\u6c5f\u6238\u6771\u4eac\u535a\u7269\u9928","@lang":"ja"},{"@value":"Edo-Tokyo Museum","@lang":"en"}]}]}]}