[P-k1] Hokkaido Prefecture home cooking: local characteristics
Ingredients and regional characteristics used for main dishes, side dishes, "Oyatsu", and event meals
*Sayaka Miyazaki1, Kazumi Kikuchi2, Atsuko Yamaguchi3, Ako Igi4, Noriko Kinoshita5, Megumi Sato6, Yukari Tanaka6, Manami Fujimoto6, Megumi Sakamoto7, Kumiko Sugawara8, Ritsuko Tsuchiya9, Tomoko Murakami10 (1.Rakuno Gakuen University, 2.Fuji Women's University, 3.Tenshi University (Part-time), 4.Hakodate Junior College, 5.Hokusho University, 6.Koen Gakuen Women's Junior College, 7.Sapporo University of health sciences, 8.Sapporo International Junior College(Former), 9.Hokusho University(Former), 10.Hokkaido University of Education(Former))