Abstract
From 2007 to 2012, surveys were conducted every April to investigate the cooking habits of 1,611 freshmen (ages 18-20) in both college and vocational college. The respondents, 18.5% male and 81.5% female, were categorised into several groups. It was found that their frequency of cooking was low, but they enjoyed cooking and wished to find more opportunities for cooking. It was also found that among boarding students, more than 55% of them cooked every day, while only 5% of the students who commuted from home cooked every day. Furthermore, many students who cooked everyday enjoyed cooking, compared with those who cook rarely. Students who cooked more regularly or with more cooking experience also tended to have their own specialty dish, while those who cooked rarely did not. Therefore, cooking on a regular basis increased the likelihood of enjoying cooking and having a personal specialty dish.
