Abstract
[Purpose] As part of the special research of the Japanese Society of Culinary Sciences, "Diverse Cooking Methods and the Tradition of Home Cooking", we conducted a web survey of "Research on Cooking Methods and Cookware for Home Cooking" targeting students in the Kinki region. In addition to the question items of the nationwide version, we added the question items about the eating situation and cooking method of home cooking in the Kinki region. In this study, we compared and examined the relationship between cooking methods such as takoyaki, okonomiyaki, and kitsune udon, which are called "konamon" in the Kinki region, the living conditions of the subjects, the usage of cooking utensils, and the awareness of eating habits. rice field.
[Method] From December 2022 to February 2023, 2020 students from universities and junior colleges in Kinki were targeted, and an anonymous web questionnaire was distributed using Google Form. The number of responses was 893 (732 home students, 161 out-of-home students), and the response rate was 44%.
[Results and Discussion] 44.1% of the respondents mainly made takoyaki at home, 45.2% used a special takoyaki machine, 64.5% made okonomiyaki at home, and 68.0% used a hot plate. For kitsune udon, 33.8% of respondents made it at home, 40.4% used boiled or frozen noodles, and 43.6% used powdered dashi. A comparison of the six prefectures in the Kinki region revealed that 71.7 (81.5)% of respondents in Osaka, 70.5 (83.6)% in Nara, 68.5 (86.9)% in Wakayama and Hyogo 63.6 (75.7)%, Kyoto 61.4 (79.8)%, Shiga 56.6 (80.0)%. The relationship between the cooking method of konamon and the awareness of eating habits was seen: "Each meal has a staple food, main dish, and side dish", "Choose seasonal ingredients", and "I want to pass down the taste of my home". "When I was little, I often cooked with my family."
