Abstract
We investigated the transmission of food culture by researching the degree of recognition and the experience of eating and preparing local and New Year cuisine among junior college students training to be nutritionists or childcare workers from the point of view of food education for the younger generations. Recognition of local cuisine was higher among residents of Kumamoto at 87.0% compared to 64.1% among residents of Fukuoka and those in Kumamoto recognized more types of cuisine. Preparation ratios for New Year cuisine were: spiced sake: 70.9%, soup with rice cakes: 96.1% and traditional cold dishes: 89.3%. Around 30% bought in their traditional cold dishes. Subjects listed typical New Year food as sushi, sashimi, nabe (one pot meal with vegetables, meat and/or fish) and salad, etc.New Year cuisine eaten this year was: traditional cold dishes: 60.2%, soup with rice cakes: 51.5%, gameni (stewed chicken and vegetables): 27.2%, sushi: 10.7%, sashimi/hors d’oeuvres at 6.8% each and spiced sake: 5.8%. It was acknowledged that it is necessary to continue with practical education such as raising awareness and cooking practice in school education in order to transmit food culture that is linked with regional traditional food and events to the younger generations.
