--- slug: /ja/getting-started/example-datasets/recipes sidebar_label: レシピデータセット title: "レシピデータセット" --- RecipeNLGデータセットは[こちら](https://recipenlg.cs.put.poznan.pl/dataset)からダウンロードできます。2.2百万件のレシピが含まれており、サイズは約1GBです。 ## データセットのダウンロードと解凍 1. ダウンロードページに移動します：[https://recipenlg.cs.put.poznan.pl/dataset](https://recipenlg.cs.put.poznan.pl/dataset)。 1. 規約に同意してzipファイルをダウンロードします。 1. オプション: `md5sum dataset.zip`を使用してzipファイルを検証し、`3a168dfd0912bb034225619b3586ce76`と一致することを確認します。 1. `unzip dataset.zip`でzipファイルを解凍します。`dataset`ディレクトリに`full_dataset.csv`ファイルが生成されます。 ## テーブルの作成 clickhouse-clientを実行し、次のCREATEクエリを実行します: ``` sql CREATE TABLE recipes ( title String, ingredients Array(String), directions Array(String), link String, source LowCardinality(String), NER Array(String) ) ENGINE = MergeTree ORDER BY title; ``` ## データの挿入 次のコマンドを実行します: ``` bash clickhouse-client --query " INSERT INTO recipes SELECT title, JSONExtract(ingredients, 'Array(String)'), JSONExtract(directions, 'Array(String)'), link, source, JSONExtract(NER, 'Array(String)') FROM input('num UInt32, title String, ingredients String, directions String, link String, source LowCardinality(String), NER String') FORMAT CSVWithNames " --input_format_with_names_use_header 0 --format_csv_allow_single_quote 0 --input_format_allow_errors_num 10 < full_dataset.csv ``` この例では、カスタムCSVの解析方法を紹介します。挿入時にいくつかの調整が必要です。 説明: - データセットはCSV形式ですが、挿入時に前処理が必要です。テーブル関数[input](../../sql-reference/table-functions/input.md)を使用して前処理を行います。 - CSVファイルの構造はテーブル関数`input`の引数で指定されています。 - フィールド`num`（行番号）は不要です。ファイルから解析して無視します。 - `FORMAT CSVWithNames`を使用しますが、CSVのヘッダーは最初のフィールド名を含んでいないため、コマンドラインパラメータ`--input_format_with_names_use_header 0`で無視されます。 - ファイルはCSV文字列をダブルクォートで囲んでいます。いくつかの文字列はダブルクォートで囲まれていませんが、シングルクォートは文字列の囲みとして解析されてはいけません。そのため、`--format_csv_allow_single_quote 0`パラメータを追加します。 - CSVからいくつかの文字列は解析できません。なぜなら、それらは値の先頭に`\M/`シーケンスを含んでいるためです。CSVでバックスラッシュで始まる唯一の値は`\N`であり、これはSQL NULLとして解析されます。`--input_format_allow_errors_num 10`パラメータを追加し、最大10件の不正なレコードをスキップできます。 - ingredients、directions、NERフィールドの各配列は、通常でない形式で表現されています。それらは文字列としてJSONにシリアライズされた後、CSVに配置されています。それをStringとして解析し、[JSONExtract](../../sql-reference/functions/json-functions.md)関数を使用してArrayに変換します。 ## 挿入されたデータの検証 行数を確認します: クエリ: ``` sql SELECT count() FROM recipes; ``` 結果: ``` text ┌─count()─┐ │ 2231142 │ └─────────┘ ``` ## クエリの例 ### レシピ数による主要な成分 この例では、[arrayJoin](../../sql-reference/functions/array-join.md)関数を使って配列を行のセットに展開する方法を学びます。 クエリ: ``` sql SELECT arrayJoin(NER) AS k, count() AS c FROM recipes GROUP BY k ORDER BY c DESC LIMIT 50 ``` 結果: ``` text ┌─k────────────────────┬──────c─┐ │ salt │ 890741 │ │ sugar │ 620027 │ │ butter │ 493823 │ │ flour │ 466110 │ │ eggs │ 401276 │ │ onion │ 372469 │ │ garlic │ 358364 │ │ milk │ 346769 │ │ water │ 326092 │ │ vanilla │ 270381 │ │ olive oil │ 197877 │ │ pepper │ 179305 │ │ brown sugar │ 174447 │ │ tomatoes │ 163933 │ │ egg │ 160507 │ │ baking powder │ 148277 │ │ lemon juice │ 146414 │ │ Salt │ 122558 │ │ cinnamon │ 117927 │ │ sour cream │ 116682 │ │ cream cheese │ 114423 │ │ margarine │ 112742 │ │ celery │ 112676 │ │ baking soda │ 110690 │ │ parsley │ 102151 │ │ chicken │ 101505 │ │ onions │ 98903 │ │ vegetable oil │ 91395 │ │ oil │ 85600 │ │ mayonnaise │ 84822 │ │ pecans │ 79741 │ │ nuts │ 78471 │ │ potatoes │ 75820 │ │ carrots │ 75458 │ │ pineapple │ 74345 │ │ soy sauce │ 70355 │ │ black pepper │ 69064 │ │ thyme │ 68429 │ │ mustard │ 65948 │ │ chicken broth │ 65112 │ │ bacon │ 64956 │ │ honey │ 64626 │ │ oregano │ 64077 │ │ ground beef │ 64068 │ │ unsalted butter │ 63848 │ │ mushrooms │ 61465 │ │ Worcestershire sauce │ 59328 │ │ cornstarch │ 58476 │ │ green pepper │ 58388 │ │ Cheddar cheese │ 58354 │ └──────────────────────┴────────┘ 50 rows in set. Elapsed: 0.112 sec. Processed 2.23 million rows, 361.57 MB (19.99 million rows/s., 3.24 GB/s.) ``` ### ストロベリーを使った最も複雑なレシピ ``` sql SELECT title, length(NER), length(directions) FROM recipes WHERE has(NER, 'strawberry') ORDER BY length(directions) DESC LIMIT 10 ``` 結果: ``` text ┌─title────────────────────────────────────────────────────────────┬─length(NER)─┬─length(directions)─┐ │ Chocolate-Strawberry-Orange Wedding Cake │ 24 │ 126 │ │ Strawberry Cream Cheese Crumble Tart │ 19 │ 47 │ │ Charlotte-Style Ice Cream │ 11 │ 45 │ │ Sinfully Good a Million Layers Chocolate Layer Cake, With Strawb │ 31 │ 45 │ │ Sweetened Berries With Elderflower Sherbet │ 24 │ 44 │ │ Chocolate-Strawberry Mousse Cake │ 15 │ 42 │ │ Rhubarb Charlotte with Strawberries and Rum │ 20 │ 42 │ │ Chef Joey's Strawberry Vanilla Tart │ 7 │ 37 │ │ Old-Fashioned Ice Cream Sundae Cake │ 17 │ 37 │ │ Watermelon Cake │ 16 │ 36 │ └──────────────────────────────────────────────────────────────────┴─────────────┴────────────────────┘ 10 rows in set. Elapsed: 0.215 sec. Processed 2.23 million rows, 1.48 GB (10.35 million rows/s., 6.86 GB/s.) ``` この例では、[has](../../sql-reference/functions/array-functions.md#hasarr-elem)関数を用いて配列要素でフィルタリングを行い、手順の数でソートします。 結婚式用ケーキを作るのには126ステップも必要です！その手順を表示します： クエリ: ``` sql SELECT arrayJoin(directions) FROM recipes WHERE title = 'Chocolate-Strawberry-Orange Wedding Cake' ``` 結果: ``` text ┌─arrayJoin(directions)───────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────┐ │ Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350F. │ │ Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. │ │ Dust pans with flour; line bottoms with parchment. │ │ Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan. │ │ Stir mixture over medium-low heat until chocolate melts. │ │ Remove from heat. │ │ Gradually mix in 1 2/3 cups orange juice. │ │ Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl. │ │ using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy). │ │ Add 4 eggs, 1 at a time, beating to blend after each. │ │ Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract. │ │ Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition. │ │ Mix in 1 cup chocolate chips. │ │ Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan. │ │ Place 5-inch and 8-inch pans on center rack of oven. │ │ Place 12-inch pan on lower rack of oven. │ │ Bake cakes until tester inserted into center comes out clean, about 35 minutes. │ │ Transfer cakes in pans to racks and cool completely. │ │ Mark 4-inch diameter circle on one 6-inch-diameter cardboard cake round. │ │ Cut out marked circle. │ │ Mark 7-inch-diameter circle on one 8-inch-diameter cardboard cake round. │ │ Cut out marked circle. │ │ Mark 11-inch-diameter circle on one 12-inch-diameter cardboard cake round. │ │ Cut out marked circle. │ │ Cut around sides of 5-inch-cake to loosen. │ │ Place 4-inch cardboard over pan. │ │ Hold cardboard and pan together; turn cake out onto cardboard. │ │ Peel off parchment.Wrap cakes on its cardboard in foil. │ │ Repeat turning out, peeling off parchment and wrapping cakes in foil, using 7-inch cardboard for 8-inch cake and 11-inch cardboard for 12-inch cake. │ │ Using remaining ingredients, make 1 more batch of cake batter and bake 3 more cake layers as described above. │ │ Cool cakes in pans. │ │ Cover cakes in pans tightly with foil. │ │ (Can be prepared ahead. │ │ Let stand at room temperature up to 1 day or double-wrap all cake layers and freeze up to 1 week. │ │ Bring cake layers to room temperature before using.) │ │ Place first 12-inch cake on its cardboard on work surface. │ │ Spread 2 3/4 cups ganache over top of cake and all the way to edge. │ │ Spread 2/3 cup jam over ganache, leaving 1/2-inch chocolate border at edge. │ │ Drop 1 3/4 cups white chocolate frosting by spoonfuls over jam. │ │ Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. │ │ Rub some cocoa powder over second 12-inch cardboard. │ │ Cut around sides of second 12-inch cake to loosen. │ │ Place cardboard, cocoa side down, over pan. │ │ Turn cake out onto cardboard. │ │ Peel off parchment. │ │ Carefully slide cake off cardboard and onto filling on first 12-inch cake. │ │ Refrigerate. │ │ Place first 8-inch cake on its cardboard on work surface. │ │ Spread 1 cup ganache over top all the way to edge. │ │ Spread 1/4 cup jam over, leaving 1/2-inch chocolate border at edge. │ │ Drop 1 cup white chocolate frosting by spoonfuls over jam. │ │ Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. │ │ Rub some cocoa over second 8-inch cardboard. │ │ Cut around sides of second 8-inch cake to loosen. │ │ Place cardboard, cocoa side down, over pan. │ │ Turn cake out onto cardboard. │ │ Peel off parchment. │ │ Slide cake off cardboard and onto filling on first 8-inch cake. │ │ Refrigerate. │ │ Place first 5-inch cake on its cardboard on work surface. │ │ Spread 1/2 cup ganache over top of cake and all the way to edge. │ │ Spread 2 tablespoons jam over, leaving 1/2-inch chocolate border at edge. │ │ Drop 1/3 cup white chocolate frosting by spoonfuls over jam. │ │ Gently spread frosting over jam, leaving 1/2-inch chocolate border at edge. │ │ Rub cocoa over second 6-inch cardboard. │ │ Cut around sides of second 5-inch cake to loosen. │ │ Place cardboard, cocoa side down, over pan. │ │ Turn cake out onto cardboard. │ │ Peel off parchment. │ │ Slide cake off cardboard and onto filling on first 5-inch cake. │ │ Chill all cakes 1 hour to set filling. │ │ Place 12-inch tiered cake on its cardboard on revolving cake stand. │ │ Spread 2 2/3 cups frosting over top and sides of cake as a first coat. │ │ Refrigerate cake. │ │ Place 8-inch tiered cake on its cardboard on cake stand. │ │ Spread 1 1/4 cups frosting over top and sides of cake as a first coat. │ │ Refrigerate cake. │ │ Place 5-inch tiered cake on its cardboard on cake stand. │ │ Spread 3/4 cup frosting over top and sides of cake as a first coat. │ │ Refrigerate all cakes until first coats of frosting set, about 1 hour. │ │ (Cakes can be made to this point up to 1 day ahead; cover and keep refrigerate.) │ │ Prepare second batch of frosting, using remaining frosting ingredients and following directions for first batch. │ │ Spoon 2 cups frosting into pastry bag fitted with small star tip. │ │ Place 12-inch cake on its cardboard on large flat platter. │ │ Place platter on cake stand. │ │ Using icing spatula, spread 2 1/2 cups frosting over top and sides of cake; smooth top. │ │ Using filled pastry bag, pipe decorative border around top edge of cake. │ │ Refrigerate cake on platter. │ │ Place 8-inch cake on its cardboard on cake stand. │ │ Using icing spatula, spread 1 1/2 cups frosting over top and sides of cake; smooth top. │ │ Using pastry bag, pipe decorative border around top edge of cake. │ │ Refrigerate cake on its cardboard. │ │ Place 5-inch cake on its cardboard on cake stand. │ │ Using icing spatula, spread 3/4 cup frosting over top and sides of cake; smooth top. │ │ Using pastry bag, pipe decorative border around top edge of cake, spooning more frosting into bag if necessary. │ │ Refrigerate cake on its cardboard. │ │ Keep all cakes refrigerated until frosting sets, about 2 hours. │ │ (Can be prepared 2 days ahead. │ │ Cover loosely; keep refrigerated.) │ │ Place 12-inch cake on platter on work surface. │ │ Press 1 wooden dowel straight down into and completely through center of cake. │ │ Mark dowel 1/4 inch above top of frosting. │ │ Remove dowel and cut with serrated knife at marked point. │ │ Cut 4 more dowels to same length. │ │ Press 1 cut dowel back into center of cake. │ │ Press remaining 4 cut dowels into cake, positioning 3 1/2 inches inward from cake edges and spacing evenly. │ │ Place 8-inch cake on its cardboard on work surface. │ │ Press 1 dowel straight down into and completely through center of cake. │ │ Mark dowel 1/4 inch above top of frosting. │ │ Remove dowel and cut with serrated knife at marked point. │ │ Cut 3 more dowels to same length. │ │ Press 1 cut dowel back into center of cake. │ │ Press remaining 3 cut dowels into cake, positioning 2 1/2 inches inward from edges and spacing evenly. │ │ Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully. │ │ Gently place 5-inch cake on its cardboard atop dowels in 8-inch cake, centering carefully. │ │ Using citrus stripper, cut long strips of orange peel from oranges. │ │ Cut strips into long segments. │ │ To make orange peel coils, wrap peel segment around handle of wooden spoon; gently slide peel off handle so that peel keeps coiled shape. │ │ Garnish cake with orange peel coils, ivy or mint sprigs, and some berries. │ │ (Assembled cake can be made up to 8 hours ahead. │ │ Let stand at cool room temperature.) │ │ Remove top and middle cake tiers. │ │ Remove dowels from cakes. │ │ Cut top and middle cakes into slices. │ │ To cut 12-inch cake: Starting 3 inches inward from edge and inserting knife straight down, cut through from top to bottom to make 6-inch-diameter circle in center of cake. │ │ Cut outer portion of cake into slices; cut inner portion into slices and serve with strawberries. │ └─────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────────┘ 126 rows in set. Elapsed: 0.011 sec. Processed 8.19 thousand rows, 5.34 MB (737.75 thousand rows/s., 480.59 MB/s.) ``` ### オンラインプレイグラウンド データセットは[オンラインプレイグラウンド](https://sql.clickhouse.com?query_id=HQXNQZE26Z1QWYP9KC76ML)でも利用可能です。