Abstracts of the Annual Meeting of the Japan Society of Cookery Science

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

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The Annual Meeting of the Japan Society of Cookery Science, 2004

Displaying 151-174 of 174 articles from this issue

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The kind and its eating habits of the fish which can be obtained in Kitakyushu-shi

TOMIKO MATSUMOTO

Session ID: P-5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.151.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Fish and shellfish intake frequency and their regional characteristics and the culture of cooking in Kyushu area

Keiko Yoshioka

Session ID: P-6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.152.0

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Fish and shellfish intake frequency and their regional characteristices in Kagoshima area

kogiku takehara, kaori yamazaki, etsuko hukushiyama, suzuko hokanishi, ...

Session ID: P-7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.153.0

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The southern island, Okinawa: regional fish cuisine

Kiyoko Higashimori, Miwa Tahara, Sumiko Kinjo

Session ID: P-8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.154.0

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Cooking culture of fish in Ishikawa (1)

_-__Utilization of fish in Kanazawa area_-_

Akiko Kawamura, Yoshie Ukeda, Rie Awatsuhara, Yoshie Niizawa, Kiyomi N ...

Session ID: P-14
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.160.0

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Cooking culture of fish in Ishikawa (2)

_-_Utilization of fish in Kaga area_-_

Yoshie Ukeda, Akiko Kawamura, Rie Awatsuhara, Yoshie Niizawa, Kiyomi N ...

Session ID: P-15
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.161.0

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Cooking culture of fish in Ishikawa (3)

Utilization of fish in Noto area

Yoshie Niizawa, Kiyomi Nakamura, Yasuko Iseki, Kazuko Harie, Akiko Kaw ...

Session ID: P-16
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.162.0

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Cooking culture of fish in Ishikawa (4)

Cookery of Dobuzuke in Shika town

Kazuko Harie, Yoshie Niizawa, Kiyomi Nakamura, Yasuko Iseki, Akiko Kaw ...

Session ID: P-17
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.163.0

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Survey on the utilization of fishes and shellfish in Aichi prefecture

Noriko Nakano, Ryoko Uno, Tomoko Yamauchi, Ayu Mutou, Hiroko Minami

Session ID: P-18
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.164.0

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Cookery of fishes caught in Ise Bay

a sea eel 'anago' and small fishes on Hokusei region in Mie Pref.

Reiko MIZUTANI, Noriko Hogiwara

Session ID: P-19
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.165.0

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Salmon dishes in Niigata district

Yoko Takahashi, Rumiko Kobayashi, Sumiko Odani

Session ID: P-20
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.166.0

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On the Frequency of Kinds of Fish and Shellfish and Cooking Methods in Meals

-In the Homes of Women Students of Our University in Saitama and the Northern area of Tokyo-

Noriko Kita, Etsuko Oshima, Kyoko Tsuchiya, Michiko Inomata, Keiko Nag ...

Session ID: P-21
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.167.0

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Daily Consumption of Fish and Shellfish and Cooking Situation in Japanese,Western,and Chinese Dishes.

-Based on an Investigation of Meals in Home of Women Students of our University in Saitama and the Northern Area of Tokyo-

Noriko HASHIUCHI, Akiko NARITA, Kazuko KATO, Makiko SENDA, Mutsuko MAT ...

Session ID: P-22
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.168.0

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FISH-EATING HABITS IN KANAGAWA PREFECTURE

CHINATSU KASAMATSU

Session ID: P-23
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.169.0

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Tradition of cooking of sardine in chiba prefecture

Katsue Ishii, Chie Yoneda, Michiko Shimomura

Session ID: P-24
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.170.0

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Culture of cooking in the region and science of cooking-The specific chracteristics of fish and shelfish in Miyagi

Chieko Hayasaka, Hiromi Miyashita, Makiko Takazawa, Keiko Kawamura, Re ...

Session ID: P-25
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.171.0

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A fish dish in Aizu area, Fukushima Prefecture

Akiko Hanzawa, Kuniko Aida, Setsuko Kikuti, Yumiko Isimura, Yuko Abe, ...

Session ID: P-26
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.172.0

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Use of fishes and shellfishes in iwate prefecture

Atsuko Iwane, Hideko Takahashi, Megumi Uozumi, Youko Sasada, Miyo Mura ...

Session ID: P-27
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.173.0

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The Use Situation of Fishery Products in Hokkaido

Keiko Yamahana, Ritsuko Tsuchiya, Noriko Kinoshita, Setsuko Takahashi, ...

Session ID: P-28
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.174.0

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Regeonal characteristics and culinary culture of fish and shellfishes use in Tottori prefecture

Fumiko Matsushima, Kazue Itakura, Yae Yokoyama, Yukihiro Ishikawa

Session ID: P-9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.155.0

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A study on the use of Fishes and Shellfishes in Shimane Prefecture

Motoko Okuno, Chidue Sakane

Session ID: P-10
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.156.0

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The intake of traditional dishes using fish/shellfish in Okayama prefecture

Michiko Fuchigami, Ai Teramoto, Kenji Teraura, Atsuko Sasaki

Session ID: P-11
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.157.0

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The intake of fish/shellfish dishes in Okayama prefecture

Atsuko Sasaki, Ai Teramoto, Michiko Fuchigami

Session ID: P-12
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.158.0

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Field survey on fish and shellfish utilization in Hiroshima

Yoko Okamoto, Hiromi Maeda, Yoshiko Ikawa, Ichiko Oshita, Hiroe Okuda, ...

Session ID: P-13
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.159.0

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Objective : A survey was conducted as part of Regional Characters of Cookery Culture and Cookery Science: Fish and Shellfish, a special research project by the Japan Society of Cookery Science in Hiroshima Prefecture of the Chugoku Shikoku branch of the society and how fish and shellfish eaten in the prefecture were utilized was clarified.
Method : The survey was carried out using a questionnaire sheet in 14 regions of Hiroshima Prefecture. Survey items were procurement methods, regional designations, cooking methods, season, eating frequencies of fish and shellfish, and so on. The survey was conducted with 171 subjects in the age range of 20s to 70s during the period of October 2003 to February 2004.
Result : The total number of fish and shellfish and that of cuisines that appeared in replies to the questionnaire were 355 and 4,685, respectively. Fish and shellfish that appeared in the replies are in the following descending order of frequency: horse mackerel (221), short-necked clam (190), mackerel (168), oyster, saury, sardine, flounder, yellow tail, common octopus, red sea bream, halfbeak, cutlass fish, rock fish, and anchovy (frequency in the range of 4.7%-1.1%). Many of them were served in forms of Japanese cuisine prepared by salting and grilling, boiling in a flavored solution, preparation into sashimi, or tempura-frying.

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