抄録
We compared the ways that beans and bean products were prepared in the Teizui, Ôfuki and Tonoyama districts of Saijô, with those in the Ishii district of Matsuyama in Ehime prefecture. We looked at 910 dishes, of which 52.1% was contained beans and products. Older people used more kôri-dofu and cowpeas, while younger people used more kinako, azuki and soybeans. Dishes using tofu, including miso soup, were the most popular, while azuki beans, soybeans or kinako were used for special occasions.
Ôfuki and Tonoyama, both in mountainous areas, had few original dishes. Ishii had the largest variety of dishes containing beans or bean products, while Teizui had more dishes with green soybeans, azuki and kori-dofu, all for ordinary meals. Broad bean dishes were common to all districts.
A 6.7% proportion of bean dishes was disappearing from ordinary meals, while 7.4% of them were coming back into fashion. These figures seemed to be the result of changes in the family size.
