[P-k29～37]中国・四国

[P-k36] Ehime Prefecture home cooking: local characteristics

Diverse use of seafood, use of soybeans and potatoes

*Keiko Kameoka¹, Mieko Kagawa², Junko Udaka³, Katsuko Minakawa⁴, Tamami Takeda⁵ (1.Matsuyama Shinonome Junior College, 2.Matsuyama Shinonome College (Part-time), 3.Ehime University(Former), 4.Matsuyama Shinonome Junior College (Former), 5.Kumamoto University (Former))

Keywords:Ehime, home cooking, seafood, soybeans, potatoes