Abstract
A questionnaire survey was carried out from January 1st to 3rd in 1998 to determine the regional characteristics of zoni, the special Japanese dishes prepared for the new years.
The respondents were either university or junior college students from twelve hometown regions, and data were taken form 1,814 valid responses. The shape and treatment method of mochi showed the greatest regional difference. Soup stock and seasoning also differed with region, while kamaboko and naruto use varied. In other respects, there was little difference. Soup-bowl had no distinction, and oral traditions were quite similar. Several ingredients like carrot, Japanese radish, and chicken were commonly used, although the use of brightly colored vegetables was a regional characteristic.
