2025 Volume 58 Issue 2 Pages 94-102
This study was performed to understand the current state of home cooking and to consider measures for passing on home cooking as part of the research project "Diverse Cooking Methods and Transmission of Home Cooking Skills." In this report, we compared regional differences in the six Tokai Hokuriku prefectures other than Aichi (Toyama, Ishikawa, Fukui, Nagano, Gifu, and Mie) to Aichi Prefecture and assessed differences based on the type of residence within Aichi Prefecture.
This survey was conducted from October 1, 2022, to February 28, 2023. Survey items included questions regarding home cooking, basic attributes, utensils and their use, and compound seasonings. This survey targeted 1,417 students studying at universities and junior colleges in the Tokai and Hokuriku regions.
In a comparison of the use of cooking equipment and utensils by region, implements that accorded the highest rate of use in current residences by respondents in Aichi Prefecture were microwave ovens, frying pans, rice cookers, and peelers. In the other six prefectures in the Tokai Hokuriku region, use rates were significantly higher for gas stoves, clay pots, miso strainers, etc. Based on the type of residence in Aichi Prefecture, significant differences were observed in the use rates of all implements except frying pans and kitchen shears. The use of induction stoves and electric kettles was higher for those living outside their homes.
