Abstract
In the Kyoto-Tango areas, many families prepare “Tango Barazushi,” a traditional regional delicacy, even today.This study examined the current situation of this heritage, considering the future directions and anticipated problems. The ingredients and forms of this delicacy have changed over time; in particular, canned bonitos replaced roasted ones, and hard-pressed double-decker formation replaced soft-pressed one-layered type. The mode of succession also changed, expanding to more social preparations than before. At present, the heritage is transmitted in not only individual families but also schools and other socio-educational institutions. With social changes, regional cuisines inevitably change, but their core elements should be retained. This element must provide a clear profile on local cuisines in general.
