Menu Composition and Cooking Characteristics of Dinner Menus in Eiyo to Ryori from 1975 to 1980

Abstract

  The present study focused on the Japanese diet, touted for its health benefits, from 1975 to 1980, and examined menu composition and cooking characteristics of dinner menus published in the magazine Eiyo to Ryori (Nutrition and Cookery).

  The results revealed that 46.9% of the menus were ichiju-nisai menus and 19.8% were ichiju-sansai menus. The staple foods were white rice (55.6%), seasoned rice (18.5%) and bread (16.1%), and white rice was often combined in ichiju-nisai and ichiju-sansai menus. As for soups, 56.8% were Japanese soups such as miso soup or sumashi jiru (clear soups), 29.6% were Western soups and 13.6% were Chinese soups. Japanese soups were featured in 79.6% of ichiju-sansai menus. The main ingredient of the first dish (the main dish) was fish and seafood (36.0%), and meat (47.7%). Ichiju-nisai menus often featured meat, while ichiju-sansai menus frequently featured fish and seafood. The main ingredients of the second and third dishes were vegetables (67.4%), and salads were frequently featured in both nisai (two side dishes) and ichiju-nisai menus. In other words, the combination of dishes differed depending on menu planning. It was revealed that ichiju-sansai menus often combined white rice, fish and seafood, aemono (dishes tossed in a seasoned dressing) and nimono (dishes simmered in broth) other than salads.