Abstract
Kumiko Iijima Fumiko Konishi Sonoko Ayabe Tomoko Murakami Midori Kasai Keiko Hatae Masako Konishi A questionnaire survey was made on the regional variation of the eating babit of nabemono in Japan (casserolecooked food). Questionnaires were sent to students and staff of universities and colleges in many regions of Japan from Hokkaido to Okinawa in December 2002, and 1013 responses were collected in January 2003. The results show that 60 kinds of nabemono are often eaten by a family at home. Among these, sukiyaki is the most preferred followed by yosenabe and kimuchi-nabe. In respect of regional variation, kimuchi-nabe is most popular in Tohoku, while oden is preferred in Kyushu. Tofu is commonly used as an ingredient of almost all nabemono, even in oden, while hakusai is also popular, except in oden. The frequency of eating nabemono is once or twice a month for the largest number of respondents. Forty two % of the respondents drink alcohol with nabemono, beer is the most popular, followed by shochu and sake.
