Abstract
The outgenous ground of Jerusalem artichokes in Saga Prefecture was studied, and the idiosyncrasies of the areas suitable for their cultivation and their popularity as a food were examined.
Jerusalem artichokes were currently being eaten by 24 families in 9 areas of 4 districts in Saga Prefecture. These districts were rural areas where people chose to live with nature or where there was little development. Artichokes were eaten in only a few areas of the prefecture during and after the Pacific War and, at that time, were mainly misozuke. A popular method was later developed at Shobu in Fuji-cho where artichokes were cooked in tempura style. The reasons for the decrease in consumption of artichokes were changes in the social and natural environments and the change in taste preferences that accompanied these environmental changes, together with a decline in the consciousness of carrying on the traditional culture of dietary habits and its accompanying psychological influence.
