年越し・正月の食習慣に関する実態調査

• 飯島 久美子

  Ochanomizu University

• 小西 史子

  Saga University

• 綾部 園子

  Takasaki University of Health & Welfare

• 村上 知子

  Kushiro Campus, Hokkaido University of Education

• 冨永 典子

  Ochanomizu University

• 香西 みどり

  Ochanomizu University

• 畑江 敬子

  Ochanomizu University

書誌事項

タイトル別名

• Regional Survey of Japanese New Year's Dishes

抄録

A questionnaire survey was conducted to identify the regional variety of Japanese New Year's dishes and how they are prepared.<br>Questionnaires were sent out to students of universities and colleges throughout Japan in December 2001 and 2608 questionnaires were collected in January 2002.<br>Japanese soba was eaten by 74.8% of Japanese on New Year's eve, while Okinawa soba was eaten by 58.8% in Okinawa. Osechi dishes were eaten by 79.6% during the New Year period, most being homemade although some were bought from shops. Kuromame was most commonly eaten, followed by boiled fish paste, cooked herring roe, cooked sweet-potato paste, cooked vegetables, cooked sardines, fried eggs, rolled kombu and vinegared dishes. The cooked vegetables and vinegared dishes were mostly homemade, while fried eggs and boiled fish paste were mostly purchased from shops. The popularity of Japanese New Year's dishes varied according to the region although it has decreased compared to that of 23 years ago.

収録刊行物

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 39 (2), 154-162, 2006

  The Japan Society of Cookery Science

キーワード

• おせち料理
• 大晦日
• そば
• 実態調査
• アンケート

詳細情報

• CRID: 1390001204741035776
• NII論文ID: 130004401244
• DOI: 10.11402/cookeryscience1995.39.2_154
• ISSN: 13411535
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可