Abstract
Japanese food is gaining attention globally, but in recent years the Westernization of food is accelerating in Japan. In such circumstances, conducting a survey on Japanese food for young people will not only lead to continued interest in Japanese food in the future, but also to contribute to the development of food education in the future. In this research, we focused on traditional Japanese “dashi soup” among Japanese cuisine, and conducted sensory evaluation and questionnaire survey on the taste of junior college students to grasp the current situation and extract problems. In organoleptic evaluation, it was resulted the college students preferred three dashi soup such as “A: 1％ kelp and 2％ onion”, “C: bonito (granule)” and “D: mixed (granule 1: 1)”. The most unfavorable dashi soup was stock “B: kelp soup (granule)” in over half of students. In the survey on the preference of soup stock, 73％ of homes were cooked in daily life and 63％ of households were using“ granulated noodles” when making miso soup.
