Abstract
A survey by questionnaire and interview was conducted on dishes using pulses and potatoes in two areas of Yamaguchi Prefecture: Ato, a rural town in the mountainous region, and Sanyo, a residential town in the seaside region. An average of 6.4 kind s of pulses and potatoes were grown in kitchen gardens in Ato, while the equivalent figure was 2.8 kinds in Sanyo. Secondary processed food like kinako, tofu and konnyaku were also made in Ato. A wider range of dishes using home-grown pulses and potatoes was seen in Ato than in Sanyo. However, the variety of dishes using pulses and potatoes seen in Sanyo was still wide, especially dishes using potatoes and tofu. More dishes related to annual events were eaten in Ato than in Sanyo. The ingredients and recipes of local dishes using the pulses, Kencho and Itoko-ni,, were different between these two regions.
