An Analysis of Fermented Foods in Home Economics Textbooks in Elementary, Middle and High School:

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  • 小・中・高等学校の家庭科における発酵食品に関する教科書分析
  • 小・中・高等学校の家庭科における発酵食品に関する教科書分析 : 日本酒・酒粕の学習状況に焦点を当てて
  • ショウ ・ ナカ ・ コウトウ ガッコウ ノ カテイカ ニ オケル ハッコウ ショクヒン ニ カンスル キョウカショ ブンセキ : ニホンシュ ・ サケカス ノ ガクシュウ ジョウキョウ ニ ショウテン オ アテテ
  • The Learning Situation of Sake and Sake Lees
  • ―日本酒・酒粕の学習状況に焦点を当てて―

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<p>  Fermented foods such as sake and miso are an important part of the food culture of Japan. Sake is made from rice and rice koji, and is used as a seasoning and beverage of choice. Sake lees, a byproduct of the production process, is used in various ways such as in pickles and soups, and along with other fermented foods is an integral part of Japanese cuisine. Using sake lees is a positive step towards dispelling Japan’s “wasteful consumer culture,” and it supports efforts to create a sustainable society, which is an important part of public school education.</p><p>  In this study, an analysis of textbooks was conducted with the aim of understanding the current state of pedagogy regarding fermented foods such as sake and sake lees in home economics, as well as the issues involved. Although textbook content differed by school type, there were similarities in how fermented foods were presented in elementary, junior high and high school textbooks. Specifically, there were few descriptions of fermented foods that dealt with their history, ingredients, and methods of production. In particular, there was little reference to sake or its byproduct, sake lees. These results suggest that there is a need to promote an understanding of food culture by examining how students learn about fermented foods in school.</p>

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