Continuity and Regional Variation of Eating Shioika (Salted Squid) and Niika (Boiled Squid) in Nagano Prefecture

Abstract

This study investigates the continuity and regional variation of eating shioika (salted squid) and niika (boiled squid) in Nagano Prefecture. A questionnaire survey was conducted on 1, 545 female residents of Nagano. The response rate was 77%. The answers revealed that, while more than half of the respondents continue to purchase shioika and niika, much more namaika (raw squid) is now purchased. The regional variation of eating shioika and niika was clarified by a logistic regression analysis : shioika and niika are more common foods in the southern and central districts of Nagano Prefecture than in the northern and eastern districts. Shioika and niika are used as regular dishes rather than as occasional dishes. The method for cooking shioika has been handed down from previous generations in most cases. The results of this study suggest the following important factors in passing this regional cuisine to future generations : 1. experience of eating the dish during childhood as an example of home cooking, 2. ease of preparation, 3. tasty flavor that appeals to all ages.