京都府三地域の豆といもの利用状況について

Abstract

A survey on cooking styles and consumption of beans and potatoes was conducted in three regions of Kyoto Prefecture using the questionnare. The results are summarized as follows. (1) Soy bean products are most frequently used (60% of total use). The order of frequency was, soy bean products > soy beans > green peas > azuki beans > string beans (sayaingen) > green soy beans (edamame) > snow peas (sayaendo). (2) Regional characteristics of consumption of beans and their products were observed. Yuba was used more often in southern and central regions than in northern region. Soy beans were used more often in northern region, for home-made miso, soy sauce and tofu. (3) Potato product konnyaku was most frequently used (one-third of total potato consumption). The order of frequency was, potato products > potatoes > sweet potatoes > taro (satoimo). (4) When dishes were classified wth cooking styles, the order of frquency was, simmered > cooked with rice > soup for beans and simmered > soup > fried > baked for potatoes. (5) Western style dishes were made in soup, baked, and fried cooking. This trend was observed more often in southern and central regions than in northern region. (6) Preparing special dishes for the rituals was observed in all regions. However, those dishes were also consumed in ordinary days, making it difficult to distinguish special dishes for the rituals from ordinary dishes.