A Study by Age Group on Eating Traditional Food and Regional Cuisine in Aso

Abstract

We executed an investigation regarding traditional food and regional cuisine. The subjects were 430 females in Aso. We classified the subjects into three groups: younger than 40 years, 50-60 years, and older than 70 years.
The results indicated that they experienced many annual events compared with the Japanese average. With respect to the regional cuisine of Aso, people older than 50 years had more experience cooking regional cuisine than did people younger than 40 years.
These results suggest that it is difficult for the younger generation to inherit traditional food and regional cuisine from the older generation in Aso.