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

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

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

Session ID : P-9

DOI https://doi.org/10.11402/ajscs.16.0.155.0

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Host: The Japan Society of Cookery Science

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

*Fumiko Matsushima, Kazue Itakura, Yae Yokoyama, Yukihiro Ishikawa

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Keywords: fish and shellfishes, use situation, culinary culture, Tottori prefecture

CONFERENCE PROCEEDINGS FREE ACCESS

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[in Japanese]

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© 2004 The Japan Society of Cookery Science

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