Changes in recipes using miso and miso soup published in NHK Kyo no Ryori

Abstract

The transition of dishes using miso since 1958 was investigated using NHK Kyo no Ryori as a survey material. The following were evoluated: Changes in the use of miso for cooking based on the number of dishes and cooking styles, and the tradition of cooking miso soup based on the recipe style of miso soup and the type of soup stock. As a result of the investigation, it was inferred that miso has changed for use in more various dishes than before. On the other hand, as the number of opportunities to inherit dishes at home decreased, the recipe for miso soup was listed in detail, and the recipe of soup stock using bonito flakes, kelp and niboshi tended to be listed more often than before.