Abstract
Foods associated with the words related to food properties00-10 are studied. Foods associated sixteen words are exhibited and compared to those of Suzuki's roport. However most of associated foods are similar, there are some differences between both works. Komai (dried fish) in 'hard', konnyaku in 'soft', cabbage in 'cruncy', mizuame in 'sticky', eel and tangle in 'slippery', sekihan in 'red', and shiitake in 'fragrant' are significant high associated foods in respective items of Hokkaido. Jelly fish in 'cruncky', okra in 'sticky', chosenzuke and mabodofu (soybean curd with red pepper) in 'hot', unripe apple in 'green', yuzu in 'fragrant' are somewhat high associated foods in other districts.
