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Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/1430

Title: 山形庄内地方の郷土料理
Other Titles: Local Dishes of Shonai Area in Yamagata Prefecture
Authors: 堀, 佳菜子
Hori, Kanako
河野, 篤子
Kohno, Atsuko
Issue Date: 11-Dec-2007
Publisher: 京都女子大学食物学会
Abstract: 山形県庄内地方は,最上川河口に酒田の港があり,内陸部との交易や北前船の寄港地として繁栄した。北前船は,北海道と関西を結ぶ航路であり,酒田を中心とした庄内地方は関西の文化の影響をうけた地域である。山形県庄内地方に在住の調理担当者136名を対象としたアンケート調査をおこない,現在の郷土料理の実態を年齢層別に比較し,あわせて料理にみられる関西との共通点を確認した。1.日常作られている料理のなかで,手のかかる料理や季節感を感じる料理が減少する傾向にあった。2.年齢を39歳以下,40〜49歳,50歳以上の3つのグループにわけ,料理の知名程度,作成状況を調査した。知名度は年齢により差がみられる料理はあったが,知らない料理はなかった。料理の作成度では,若い世代では限られた料理しか作られておらず,幅広く料理を作成しているのは50歳以上であった。3.他の行事と比較すると,正月料理が最もよく作られていた。どの行事の料理も40歳以下でも料理は作っているが,50歳以上に比較すると,減少しつつある。4.交易によってもたらされた食材には棒だら,身欠きにしんなどがあり,京都では芋棒,茄子とにしんの煮もの,にしんそば,庄内地方ではいも子汁,うどとにしんの煮物などに使われていた。最後に,本調査にご協力いただいた八幡町立(現酒田市)八幡中学校の関係者の皆様に感謝いたします。
A survey was conducted among 136 inhabitants of Shonai area in Yamagata Prefecture who fix their daily meals to understand the actual situation of local dishes using questionnaire. The degree that a local dish is known and how they prepare the special meals for rites were assessed. The comparison among three classes of age (under 39, 40 to 49, and over 50) was carried out. In addition, several common features of dishes (e.g. Ingredients) were found between Shonai area and Kansai area. The results are summarized as follows. 1. There were differences among classes of age in a degree that some local dishes are known. But, there was no local dish that is not known by anyone. It was noticed that older person tends to use the seasonal ingredients and select the dishes whose recipe require more processes. 2. Almost all families prepare New Year dishes. The propotions of families that prepare special meals were 5.7% for New Year's Eve, 14.3% for Bon festival, and 14.3% for local festivals, respectively. For all special meals for rites, the propotion of families that don't prepare special meals was lowest in a class of age under 39. 3. Dried cod and dried herring are the ingredients that brought from Shounai area to Kansai area. In Kyoto, dried cod is simmered with potato and dried herring is simmered with egg plant or used as a topping for soba. In Shonai area, dried cod is used for miso-based pot dish with taro and dried herring is simmered with udo.
URI: http://hdl.handle.net/11173/1430
Appears in Collections:第62号(2007-12-11)

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