Host: The Japan Society of Cookery Science
The purpose of this field study is to find the diferences of cooking and eating habits of pulses and potatoes among three districts in Hyogo prefecture, Tanba in the middle-east, Amagasaki in the south-east and Kakogawa in the middle-south. The study is a part of the feature study to compare the localities of cooking and eating habits of pulses and potatoes all over Japan 2001-2002, Japan society of cookery science.
We conducted a field hearing on the subjects of food stuffs, how to get, dishes or process foods, daily or special days, seasonal changes and so on, to the twelve or thirteen households in each district, on July-Oct. in 2001.
Conclusion: The dominant foodstuffs were tohu(soybean curd), fried bean curd, soybean, immature pods of beans, potatoes, sweet potatoes, yams, taros and konjac in three districts. Moreovere, it was recognized that the dominant potato dishes were boiled, fried and soup, while the dominant pulse dishes or process foods were boiled, mixed rice, sweets, soup and seasonings.
