Composition and Cooking Characteristics of Dinner Menus in “Eiyo to Ryori” in Heisei Period

Abstract

In this study, we examined the compositions and characteristics of dinner menus published in the "Eiyo to Ryori" (Nutrition and Cookery) magazine during the Heisei period. From mid-to-late Heisei period, the prevalence of Ichiju-nisai menus decreased from 46.4 to 27.0%, whereas that of Ichiju-sansai menus increased from 7.1 to 13.4%. Additionally, the prevalence of meals with three side dishes increased during the late Heisei period. The prevalence of menus including soups decreased from 55.4 to 45.5% and that of menus including white rice decreased from 83.5 to 66.5%. In contrast, the prevalence of menus including seasoned rice increased from 7.7 to 22.2%. In terms of the cooking methods for the first (main) dish during the mid-to-late Heisei period, the prevalences of nimono and yakimono decreased, whereas those of itamemono, agemono, aemono, and salads increased. Among the side dishes, the prevalence of aemono increased, whereas that of salads decreased. Overall, our results indicate the change in menus from those mainly comprising white rice to those mainly comprising side dishes, such as itamemono and agemono, from mid-to-late Heisei period.