Cooking fish and shellfish in Kinki district

DOI

Bibliographic Information

Other Title
  • 近畿地方における魚介類の料理

Abstract

[The purpose] Kinki district is blessed with the three seas, the lake and big rivers, and use of fish and shellfish was prosperous for many years. The purpose of this research is getting to know what kind of fish and shellfish dishes being cooked at home for usual or special, now. <BR> [Method] It carried out in 2003 and 2004 as a special study of the Japan Society of Cookery Science. The inhabitable area of 164 housewives in Kinki 6 prefectures was classified into three, 86 persons in the city type, 54 persons in the farm village type and 24 persons in the fishing village type. Questionnaires were the name of fish and shellfish using usually or specially, how to get, how to cook , cooking seasonings etc.<BR> [Result]The total dishes of cooking(and average dishes per person) were 7191(84) in the city type, 3612(67) in the farm village type, and 1938(81) in the fishing village type. The ratio of the dishes classified by cooking type as follows; 28-31% of broiled , 22-23% of simmered , 14-19% of raw , 11-14% of deep-fried, 5-9% of rice or noodle dishes in the area of three types. Dishes grilled with salt(shioyaki) or soy sauce(teriyaki and kabayaki) , simmered fish with sugar and soy, hot-pot, sliced raw fish(sashimi, tataki) appeared mostly.

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Keywords

Details 詳細情報について

  • CRID
    1390282680666514816
  • NII Article ID
    130007010891
  • DOI
    10.11402/ajscs.19.0.125.0
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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