A Study on Compatibility of Soy Sauce and Local Dishes (2)

Kanto

Abstract

My aims were to examine the compatibility between soy sauces and local cuisines, and to examine the effects of these cuisines on palatability and other aspects. Samples of "Kanto-Style Simmered Daikon Radish," a local cuisine of Kanto, and "Hiyayakko" (cold tofu), a common national cuisine, were examined. Both dishes were made using two types of soy sauce from Hokkaido, Kanto and Kyushu respectively. Sensory evaluation of the two samples involved participants living in Kanto who ranged from infants to the elderly. Moreover, I administered a survey questionnaire soliciting information on dietary practices and other aspects. Concerning the palatability of simmered daikon radish, Kanto and Kyushu soy sauces showed good compatibility. The participants seemed to prefer samples that enhanced taste and aroma of the soy sauces. Additionally, in some cases, it seemed that infants could detect differences in samples and showed preferences. Concerning the palatability of Hiyayakko, one type each of the Kanto and Kyushu soy sauces showed good compatibility. Infants were able to detect differences in samples and, in some case, demonstrated preferences. To explore the palatability of taste and "usual" taste, I examined the relationships with the participants' diets. More participants above elementary school age than infants regarded simmered daikon radish with Kanto soy sauce as the usual taste. In addition, the percentage of participants who preferred the taste of Hiyayakko with Kanto soy sauce was high for those whose home cooking style was associated with the Tokyo metropolitan area. Finally, the percentage of participants who regarded the taste as "usual" was high among those who had lived in the Tokyo metropolitan area for at least 10 years.