Research on the Cooking Ingredient and Cooking Method Culture in Kosuge Village, Yamanashi Prefecture

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  • Mori Keiko
    Graduate School of Agriculture, Tokyo University of Agriculture
  • Hida Azumi
    Department of Nutritional Science, Faculty of Applied Bio-Science Tokyo University of Agriculture
  • Tada Yuki
    Department of Nutritional Science, Faculty of Applied Bio-Science Tokyo University of Agriculture
  • Nagasawa Nobue
    Department of Food & Nutrition Faculty of Human Life, Jumonji University
  • Kamioka Hiroharu
    Laboratory of Physical and Health Education, Faculty of Regional Environment Science, Tokyo University of Tokyo
  • Ozeki Tomoko
    Department of Clinical Nutrition, School of Comprehensive Rehabililation, Osaka Prefecture University
  • Miyabayashi Shigeyuki
    Department of Forest Science, Faculty of Faculty of Regional Enviromental Science, Tokyo University of Agriculture
  • Kawano Yukari
    Department of Nutritional Science, Faculty of Applied Bio-Science Tokyo University of Agriculture

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Other Title
  • 山梨県小菅村における食材の活用および調理法に関するアンケート調査
  • ヤマナシケン コスゲムラ ニ オケル ショクザイ ノ カツヨウ オヨビ チョウリホウ ニ カンスル アンケート チョウサ

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Abstract

<p>In recent years, changes in social structure and lifestyles have led to increasingly lavish and varied eating habits, with frequent consumption of gourmet foods and at restaurants. The purpose of this study was to examine the diet and preservation of food culture in mountainous regions of Japan. A cross-sectional study was conducted on the population of Kosuge village in Yamanashi prefecture. We assessed age. seasonal diets, and seasonal ingredients. Twenty three community-dwelling women participated in this study in 2008. Mean age was 50.0±13.3 years (range, 26-60 years). Participants consistently consumed a diet rich in freshly-harvested vegetables during all seasons, and ate primarily local dishes.</p>

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