A Study on Compatibility of Soy Sauce and Local Dishes (1)

Hokkaido

Abstract

In this study, we investigated the compatibility between local dishes and soy sauce in Hokkaido. We seasoned ‘imomochi', a local dish of Hokkaido, and tofu with soy 5 sauce produced in three different regions: Hokkaido, Kanto, and Kyushu. Sensory evaluation was carried out with the participation of 286 Hokkaido-resident women belonging to six different generations. The evaluation revealed that imomochi cooked with Hokkaido soy sauce was highly preferred amongst the participants compared to that from other regions. Similarly, tofu seasoned with Hokkaido soy sauce was highly preferred. Furthermore, the data suggest that the taste preference for soy sauce develops around the age of a junior high school attendance. Finally, we found that ‘generation' was the related factor among participants who favored imomochi seasoned with Hokkaido soy sauce. Results imply that the taste preference for local soy sauce develops during the long course of residence in a single location, concomitant with eating habits closely reflecting local culture.