Abstract
From preference research by questioning to the members of 520 women (275 college girls and 245 housewives). the following were obtained.
1) More than 50% of the members have known the name of such seaweeds as Wakame, Konbu, Hijiki, Mozuku, Aonori, Asakusanori, Iwanori and Tengusa.
2) About 35% of the members have taken seaweed foods three times a week.
3) 50% of the members were fond of the seaweed foods, while less than 10% were not.
4) Among 89 kinds of recipe, most of them were evaluated at 3 or 4 points of the grade on the 5 points system.
5) As the factors affecting the evaluation, it is considered that there are, (a) the flavor of seaweed itself, (b) change of the taste of seaweed itself by the cooking method, (c) the recipe or the different mixing rate with other materials, (d) the appearance of the dishes, (e) personal favour.
