Abstract
In this study, recipes for boiled and seasoned food in the NHK Kyo no Ryori were analyzed. The recipes analyzed were obtained from a total of 42 text books from those published every 15 years from 1960. Of the 3,373 recipes studied, 535 (15.9%) were for boiled and seasoned food. In particular, recipes for boiled and seasoned Japanese food accounted for 74.8% of the total recipes in 1975. The main ingredient of this food was vegetables. In particular, Japanese radish was used in many recipes during the research period. Beef, pork, and chicken were used in many recipes involving boiled and seasoned food. The frequency of use of each type of meat changed every year. The frequent inclusion of recipes for boiled and seasoned food and the changes in the main ingredients of these recipes reflected a change in eating habits and a preference for the simple taste of these healthy foods.
