東海地方におけるさといもの葉柄と菜豆の利用状況
書誌事項
- タイトル別名
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- Use of Leafstalks of Japanese Taros and Immature Beans in the Tokai Region of Japan
抄録
The culinary use of leafstalks of Japanese taros (zuiki) and immature beans in the Tokai region of Japan was assessed by a questionnaire survey. Data from 471 households (171 in Aichi,82 in Gifu, and 218 in Mie) were analyzed from joint research conducted by the Japan Society of Cookery Science.<br>141 households (30%) out of the study population were using zuiki, and 52% of them grew Japanese taros in their gardens. Zuiki was boiled, soaked in vinegar or made into soup, and was used in festive meals as well as daily meals.<br>The entire study population were consuming immature beans, showing their importance as fresh vegetables. The most commonly used beans were sayaingen (string beans), sayaendou (peas), edamame (green soybeans), and green peas. These vegetables were boiled, dressed with sauce, or fried. Green broad bean paste was made into sweets and served at festivals in Gifu and Mie.
収録刊行物
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 39 (6), 362-368, 2006
The Japan Society of Cookery Science
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詳細情報 詳細情報について
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- CRID
- 1390001204741593984
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- NII論文ID
- 130004401275
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- ISSN
- 13411535
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可