東海道「うどんだし汁」の調査による味の地域的特徴の検証
1996 年 47 巻 1 号 p. 59-64
詳細
1996 年 47 巻 1 号 p. 59-64
We collected 110 samples of udon dashi-jiru (the soup for Japanese wheat noodles) prepared by various restaurants in 12 cities along Tokaido to clarify the local difference of the preference of the taste. The samples were examined in the intensities of color, saltiness, sweetness and umami. As a whole, the results varied widely, indicating that the local character of the taste has been losing due to the development of commerce and traffic. The other factors except localization would effect on the preference of the taste. But samples in Kansai area, especially Osaka, exhibited lower level of the intensities of color, saltiness and sweetness than those in other cities. This suggests that Kansai area, especially Osaka, has the characteristic preference of the taste.
