Abstract
Simmer-cooking group, Kinki branch office, The Japan Society of Cookery Science A questionnaire survey was conducted in 2006 on college students' and kindergartners' families to investigate simmer-cooking use in the Kansai area. Many of the respondents reported cooking and eating simmer-cooked dishes three or four times a week. However, half of the respondents did not purchase prepared simmer-cooking products. The frequency of cooking and eating simmer-cooked dishes significantly differed according to the age of the respondents, their likes and dislikes for cooking, the cooking time available for meals and the number in the family. Compared with the results obtained in 2000, a larger number of respondents in 2006 did not purchase prepared simmer-cooked products, and correctly used basic seasoning and mixed seasoning products for simmercooking.
