Abstract
We examined the seasoning methods, pot sizes, tasting methods, tasting frequency, and comparison of
seasoning between parents and children when cooking stewed dishes, based on a questionnaire survey and the
amount of seasoning used.
The results suggested that choosing a pot in which ingredients do not overlap helps to thoroughly cook and
determine the amount of water and seasoning according to the ingredients. It was also confirmed that 80–90% of
the overall taste is determined by the first seasoning added. Furthermore, the sugar and salt concentrations may
be reduced by lightly seasoning at first, and add seasoning by tasting. In the questionnaire survey of parents,
more than half answered that “the frequency of tastings decreased with age”; however, as sensitivity to saltiness
decreases with age, the tasting frequency may be necessary to prevent hypertension.
