Abstract
The results of a survey on general images for local dishes of Yamagata Prefecture by SD (semantic differential) method and factor analysis are as follows;
(1) Four basic factors were sampled as the general image for local dishes;cooking quality (simplicity and nostalgia), affinity, aroma and taste, physical properties. These four factors the rate of cumulative attribution was 71.3%.
(2) Aa a result of a multiple regression analysis, the preferences with the most influence were familiarity and affinity, cooking quality (simplicity and nostalgia), aroma and taste, physical properties.
(3) The study revealed how the above factors relate to the local dishes of Yamagata prefcture and made it possible to classify into six groups.
These six groups were classified by three dimensions; Nostalgia groups were Nato soup, Sobagaki, Happai soup, Dongara soup and Zappa soup. Unfamiliarity groups were Locust boiled down in soy, Udos soup, Butterbur flower with pounded sesame and soy bean, Cod roe boiled down in sugar and soy, Akebis boiled with green soybean dressing and Carp soup.
Affinity groups were Imoni, Tamakonjak, Kakimochi, etc. Sweetness groups were sweet cooked fish and carp. Aroma groups were Perilla rice, Mottenohoka sweetened vinegar, Salmon sushi, Ukogi rice, etc. Stickiness groups were Tochimochi, Jindanmochi, Kujiramochi and Taromochi, etc.
