Abstract
It is reported that the cooking course of high school belongs to the vocational department (family) with the data of the Ministry of Education and Science, and only 1.3％ of all Japanese high school students have learned 1). Therefore, there are a few research on Japanese food for high school students who attend to the cooking course learning mainly about food. Furthermore, conducting a survey on Japanese food for young people who are high school students will not only lead to continued interest in Japanese food, but also to contribute to the development of food education in the future. In this research, we focused on traditional“ Japanese dashi”, and conducted the taste of cooking class students by a sensory evaluation and questionnaire survey, and we grasped the current situation and extracted problems. In the organoleptic evaluation,“ C: bonito (granule)” was the most favorable result, the most disappointing soup was“ B: kelp soup (granule)” exceeding half. In the family of the students of cooking course who conducted the survey this time, the percentage using “granule soup stock” was 55％ when making common dishes.
