Use of Leafstalks of Japanese Taros and Immature Beans in the Tokai Region of Japan
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- Yamauchi Tomoko
- College of Nagoya Women's University
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- Muto Ayu
- College of Nagoya Women's University
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- Funahashi Yumi
- Ichinomiya Women's Junior College
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- Minami Hiroko
- Tokai-gakuen University
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- Mizutani Reiko
- Suzuka International University
Bibliographic Information
- Other Title
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- 東海地方におけるさといもの葉柄と菜豆の利用状況
Abstract
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.
Journal
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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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Details 詳細情報について
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- CRID
- 1390001204741593984
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- NII Article ID
- 130004401275
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- CiNii Articles
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- Abstract License Flag
- Disallowed