{"@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\/6849684\/","schema:identifier":[{"@type":"PropertyValue","schema:name":"TMC ID","schema:value":"6849684"},{"@type":"PropertyValue","schema:name":"accession number","schema:value":"95012773"}],"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\u4e8c\u5e74\u4e94\u6708 \u65b0\u805e\u5207\u308a\u629c\u304d (\u4e00)\u3042\u3062\u3066\u3093\u3077\u3089\u3001\u91ce\u83dc\u304b\u304d\u63da\u3052\u3001\u3064\u3051\u3060\u3057(\u4e8c)\u304d\u3046\u308a\u3068\u30ad\u30e3\u30d9\u30c4\u4e09\u676f\u9162","@lang":"ja"},{"@value":"Newspaper Clipping, May 1937: (1) Horse Mackerel Tempura, Vegetable Kakiage Tempura, and Dipping Sauce, (2) Cucumber and Cabbage in Sambaizu Sauce","@lang":"en"}],"schema:size":"7.7  cm x 8.1  cm","schema:dateCreated":"1937","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"}]}]}]}