{
  "type": "edition",
  "site": {
    "name": "The Book Quiver",
    "language": "en-US",
    "url": "https://www.bookquiver.com"
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  "formats": "Every page has two versions with the same data: JSON (the page address + .json) and markdown (the page address + .md). Append .json or .md to any `url` in this document.",
  "title": "魚は粗がいちばん旨い―粗屋繁盛記―",
  "subtitle": null,
  "url": "https://www.bookquiver.com/takeo-koizumi/ja/sakana-ha-so-gaichiban-umai-so-ya-hanjoki/9784101259482",
  "publisher": "新潮社",
  "translators": [],
  "medium": "paper",
  "duration_seconds": null,
  "narrators": [],
  "isbn": "978-41-0125-948-2",
  "pages": 240,
  "published": "2022-12-23",
  "language": "ja_JP",
  "cover": "https://quivercdn.com/covers/shinchosha/takeo-koizumi/title_978-41-0125-948-2-57813d94.webp?v=2026-10-26%2003%3A19%3A25",
  "json": "https://www.bookquiver.com/takeo-koizumi/ja/sakana-ha-so-gaichiban-umai-so-ya-hanjoki/9784101259482.json",
  "markdown": "https://www.bookquiver.com/takeo-koizumi/ja/sakana-ha-so-gaichiban-umai-so-ya-hanjoki/9784101259482.md",
  "binding": "Softcover",
  "description": "魚の粗（あら）ほど旨いものはない！ 築地に、日本初の魚の粗料理専門店「粗屋」ができた。金目鯛の粗汁、烏賊の腸煮、皮剥の肝和え――通常は捨てられてしまう粗が、魚を知り尽くした店主、鳥海五郎にかかると絶品料理へと大変身。はやる気持ちを抑え、今宵も粗屋の暖簾をくぐる。いったいどんな料理が待っているのか。粗を肴に酒を呑む、至福の時間の始まりだ。『骨まで愛して 粗屋五郎の築地物語』改題。",
  "book": {
    "title": "魚は粗がいちばん旨い―粗屋繁盛記―",
    "slug": "sakana-ha-so-gaichiban-umai-so-ya-hanjoki",
    "url": "https://www.bookquiver.com/takeo-koizumi/ja/sakana-ha-so-gaichiban-umai-so-ya-hanjoki"
  },
  "authors": [
    {
      "name": "小泉武夫",
      "slug": "takeo-koizumi",
      "url": "https://www.bookquiver.com/takeo-koizumi"
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}