A Study of Boiled Cooking and Pressure Cooker Use in Kansai

Abstract

We conducted a questionnaire survey on the prevalence of boiled cooking and pressure cooker use among university and college students and households with nursery schoolers or kindergarteners in 2012, in Kansai. We compared our findings with the results of previous investigations. We found that the respondents attached more importance to convenience and time while cooking, than to health. There was a decrease in the frequencies of eating and cooking boiled dishes. The purchase of such foods also showed a marked decrease. Among the respondents, 43.8% had pressure cookers and the proportion was over 45% when limited to those over 30 years of age. The frequencies of eating and cooking boiled dishes were higher among respondents who had pressure cookers than among those who did not.