In order to assess the fondness for and consumption pattern of pickles, the consumption status of pickles on the market and fondness for seasoning, a questionnaire survey was performed in 544 students at this college, and the results obtained were as follows:
1. The students could be divided into two groups;those with a negative image of pickles, such as “too salty and bad for health”, “raw vegetables are far better for health than pickles” and “preserved food”, and those with a positive image of pickles, such as “food of choice”, “a cooking method for vegetables” and “a treasure trove of vegetable fibers, vitamins and minerals” .Especially, in students from prefectures other than Miyagi(predominantly from the northeastern section of Japan), those with the image “preserved food” were greater in number than those with other images(p<0.05). Further, comparing students with different courses, more students in the food and nutrition course had the image “food of choice” (p<0.05)than those in the domestic science course.
2. The frequency of pickles to be put on the dining table was “occasionally” in 49.4% and “always” in 40.3%, and in both cases, it was markedly higher in extended families than in nuclear families(p<0.01).The frequency of taking pickles was “once a day, ” “once a week” and “once every 3 days”, with significant differences among geographic areas and familiy types.
3. The fondness for pickles was remarkably high, and only 5.0% of the students gave the replied “dislike” . Besides, the fondness varied depending on the presence or absence of a person who made pickles;i.e.it is likely that a family with a person making pickles had a significant liking for pickles(p<0.05), and a family without such person a significant dislike(p<0.01).
4. The rates of families using homemade pickles, or pickles on the market or a combination of them were 15.9%, 25.0% and 59.1%, respectively.Users of pickles on the market were dominant in nuclear families(p<0.01), and users of homemade pickles were dominant in extended families(p<0.01).
5. The commonest homemade pickles included “lightly pickled cucumber” and “li ghtly pickled Chinese cabbage” . Consumption of “pickled radish” and “pickled Japanese apricot” was significantly more common in the homemade pickle-liking group, and among the extended family groups.
The pickles bought more frequently and preferred among 63 kinds of pickles on the market included “Chinese cabbage kimchi”, “pickled Japanese apricot”, “lightly pickled cucumber”, “karikari-ume” (crispy pickled Japanese apricot), “pickled radish seasoned with dried bonito”, “lightly pickled Chinese cabbage” and “lightly pickled eggplant”, with significant differences among geographic areas and family types was found. and disliked pickles included “European-type pickles”, “pickled scallions”, “lightly pickled celery”, “cucumber pickled in sake-lees”, “wasabi pickles” (wasabi pickled in sake-lees), “vegetables pickled in sake-lees”, “bettare pickles” (horseradish pickled in malted rice), and “ginger pickled in sweet vinegar” .
6. Concerning the question on the future use of pickles on the market, 32.3% of students replied “I will use them” in the homemade-pickle liking group, versus 68.5% in the market product-liking group and 81.9% in the group liking both types of product.
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