Identification of homemade cooking roots in Japan and analysis of the factors that define them

<p>[Purpose] Home cooking is a group of simple dishes represented by mother's taste, but it also includes local dishes with strong regional characteristics. In Japan, food cooked at home, such as Japanese food, Western food, Chinese food, etc., is called 'home cooking'. From a global point of view, starting with local cuisine, there is also a tendency to mix the food cultures of various neighboring regions with the development of logistics and media, and these occupy the most popular part of food culture. there is Home-cooked meals are prepared at home and eaten around the dining table with the family. In this study, we focused on the two points of ``cooking at home'' and ``serving with family members'', investigated ingredients, cooking and eating situations, identified the origin of home cooking, and investigated the factors that regulated it. I will report on the results of the analysis.</p><p> [Method] All 1474 episodes of Manga Nippon Mukashibanashi (TBS series TV anime) were targeted, and all home cooking that appeared in them was picked up and classified. I also tried to consider the ingredients, cooking, regional characteristics, and historical background of the dishes that appeared.</p><p> [Results] Seafood had the largest number of types. Grains and vegetables followed. Cereals including rice, which is the staple food, appeared the most frequently. This was followed by seafood, beverages, and vegetables. It was recognized that many cereals, including rice (especially rice), which is the staple food, appear in old tales, and that fish and shellfish appear frequently because it is an island country surrounded by the sea. In old folktales, it was often unclear what kinds of things were cooked, such as ``fish'', ``potato'', and ``sake''. In the future, we plan to analyze the factors that determine the success of home-cooked meals after comparing them with folk tales from around the world.</p>