[Objective]To find out regional home-cooked meal within Shizuoka that has been passed down for generations, specifically side dishes (vegetables, mushrooms, potatoes, and seaweed cuisines).

[Method]Based on the guidelines of “Japanese home-cooked meal for the Next Generation,” we conducted survey for 61 people of men and women combined who have been residing for 30-81 years in one of the following areas of the prefecture: Eastern (Numazu, Fuji, Ito), Mid(Shizuoka, Yaizu, Fujieda) and Western (Fukuroi, Hamamatsu).

[Results]We listed cooking methods that creatively uses each region’s abundant ingredients. Each of the three regions have its own distinct history and geographic features. Shizuoka is blessed with its warm weather. Vegetables can be harvested all year around. For salt-preserved products, people in Shizuoka use minimum salt such as sour pickled vegetables that still hold the original taste of the vegetables themselves. Eastern dishes include pickled Mizukake cabbages, Wasabi stems pickled in sauce of sake and soy and vinegar, or Daikon pickled with sweet vinegar. Mid has Daikon pickled with yuzu sauce and ginger pickled with vinegar. West has pickled small melon.East also has fish and vegetables seasoned in vinegar with peanuts. Mid has yam soup. West has yam miso oden, yam walnuts mix, and simmered shrimp-shaped taro. Also, Shizuoka is abundant with seafood. Seafood is used not only as main dish, but also side dish. Such side dishes include sardine fish ball soup, bonito salad, thin soup of fish or shellfish boiled in seawater, sardine pickled in vinegar, or mullet fish mixed with miso and vinegar. Despite the fact that tea and orange , we found out that they were not being used for side dishes between 1960 and 1970.

a study was conducted with the aim of clarifying the characteristics of side dishes in home cooking in toyama prefecture.

we conducted an interview survey on side dishes for shoku no takumi in toyama prefecture. the characteristics of side dishes in toyama prefecture were four. the first is the use of root vegetables and leafy vegetables such as daikon and kabura. the second was utilization of wild vegetables and dried food. the third is a dish with seasoned old pickled vegetables. the fourth is inherits traditional food.

[Purpose] Until approximately 40 years ago, the wedding of the Owari district was showy. They prepared a bride tool complete set, distributing cakes, luxurious dishes and presents. For the once-in-a-lifetime event, they made a luxury. But they usually economized, and it was a characteristic of this area that lived a frugal life.

[Method] We divided Aichi prefecture to 7 districts, and made hearing investigation in 2012 and 2013. In 2015, we took photography of the dish. The dish on photographing were made by a group who was active of the traditional home-cooked meal in each district.

[Result and Consideration] Rice growing and vegetables cultivation were prosperous in the Owari district including Nagoya. And the remaining vegetables were dried or pickled. In addition, this area poultry farming was prosperous, chicken (it called Kashiwa) and an egg were eaten at the time of event. The chickens are famous as Nagoya Cochin. In the water front, there were cultivated various kinds of vegetables including the buttercup with traditional vegetables, and a lot of foods boiled down in soy of a small fish and the seaweed were used, too. In the Anjo area, there was not enough water for agriculture and there were not enough crops. It came to be called Japanese Denmark after the construction of the Meiji Irrigation, and farmed products were cultivated abundantly. The soybean and the peanut were grown in the boundary of a rice field and the rice field, too. In the mountain area, the people made preservation food with an edible wild plant and a mushroom, a river fish. They also ate some insects like been cub (it called Hebo).

Objective: Clarification of the characteristics of side dishes from Yamaguchi Prefecture from the aspect of cooking methods and ingredients.

Method: The Yamaguchi editorial committee selected 100 dishes from those collected in interviews conducted between 2012 and 2014 under the project title of “Japanese Home Cooking for the Next Generation” and also from a literature review of papers from the Rural Culture Association of Japan which included “Folk Narrative Recordings of Meals in Yamaguchi”. From those 100 dishes, 44 side dishes were classified and analyzed in this research.

Results: Here follows a list of the 44 dishes that were selected: uncooked dishes (konjac sashimi, grated yam), simmered dishes (ichiroku, itokoni, ohira, kencho, nanban-style burdock root, nigomi, noppei, kanpyo, black beans, fiddlehead ferns, onion and potatoes, butterbur stalks, peanuts), fried foods (sweet potato tempura), vinegared dishes (strips of persimmon and turnip, turnip, raw laver seaweed, lotus, dried shrimp and cucumber, spaghetti squash, wakame seaweed), marinated dishes (tail fin of whale, spring onions, strips of lettuce, tsushima, konjac, Shandong Chinese cabbage, wasabi leaves, Chinese cabbage, hijiki, spinach dressed with tofe paste, bamboo shoots, eggplant, vegetable thinnings in sesame dressing), additional dishes (igisu tofu), pickles and soy sauce dishes (sea lettuce, kanzuke radish, butterbur, eggplant pickled in mustard, lightly-pickled eggplant, wasabi leaves, yuzumiso). In terms of cooking style, most of these dishes were simmered, marinated, or vinegared.

In terms of the ingredients used in the dishes, 14 dishes made use of beans or tofu, 12 dishes made use of root vegetables, 8 dishes included potatoes, and 6 dishes included leaf vegetables. 6 dishes made use of fruit vegetables and 6 used wild vegetables. The dishes included 5 dishes which used types of seaweed, 4 dishes which used mushrooms, 2 which included fruit, 2 which included seafood, 2 which included meat, and 1 dish which used a stalk vegetable. Many of the side dishes made use of seasonal vegetables and dried foods such as beans, dried vegetables and dried seaweed.

Classification and analysis of these dishes helped to highlight the wealth of farm and marine products available in Yamaguchi Prefecture.