Regional Characteristics of Zoni New Year Dishes
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- Nagura Hideko
- Faculty of Human Life, Jumonji University
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- Watanabe Atuko
- Ibaraki Christian University
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- Ogoshi Hiro
- Japan Women's University
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- Moteki Michiko
- Toyokogakuen Women's College
Bibliographic Information
- Other Title
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- 実態調査による雑煮の地域的な特徴
- ジッタイ チョウサ ニ ヨル ゾウニ ノ チイキテキ ナ トクチョウ
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Description
A questionnaire survey was carried out from January 1st to 3rd in 1998 to determine the regional characteristics of zoni, the special Japanese dishes prepared for the new years.<BR>The respondents were either university or junior college students from twelve hometown regions, and data were taken form 1,814 valid responses. The shape and treatment method of mochi showed the greatest regional difference. Soup stock and seasoning also differed with region, while kamaboko and naruto use varied. In other respects, there was little difference. Soup-bowl had no distinction, and oral traditions were quite similar. Several ingredients like carrot, Japanese radish, and chicken were commonly used, although the use of brightly colored vegetables was a regional characteristic.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 36 (2), 146-156, 2003
The Japan Society of Cookery Science
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Details 詳細情報について
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- CRID
- 1390282679717537792
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- NII Article ID
- 110001171552
- 130004132478
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- NII Book ID
- AN10471022
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- NDL BIB ID
- 6592506
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- ISSN
- 13411535
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- Abstract License Flag
- Disallowed