*Kazue Itakura1, Fumiko Matsushima1 (1.Tottori College)
Session information
ポスター(家庭料理)
家庭料理(特別企画)
[P-k29~37]中国・四国
[P-k30] Shimane Prefecture home cooking: local characteristics
Common points and differences in each region
*Misa Fujie1, Chizue Ishida2, Yasushi Ueda1 (1.Matsue Professional Training College of Nutrition,Culinary&Confectionery, 2.The University of Shimane)
*Wakako Fujii1, Masae Toudou2, Mieko Aoki3, Mamiko Ogawa4, Eri Kagata5, Natsuki Ganeko6, Tetsuko Hitomi2, Kumiko Fujii7 (1.Mimasaka Junior College, 2.Mimasaka University, 3.Sanyou Gakuen College(Former), 4.Notre Dame Seishin University, 5.Chugoku Junior College, 6. Okayama Prefectural University(Former), 7.Sanyou Gakuen University)
[P-k32] Hiroshima Prefecture home cooking: local characteristics
Tasteful home cooked food that makes the best use of local products
*Yoshimi Watanabe1, Hiroe Okuda1, Hiroko Kondo1, Kayoko Ishii2, Michiko Fuchigami2, Chisako Takahashi2, Yoko Okamoto3, Yasumi Kimura3, Hiroko Kaikiri4, Hiromi Maeda4, Mihoko Murata4, Kaori Mukojima4, Yoshie Kamimura5, Rumi Kimura6, Noriko Konagaya7, Ryoko Shiota8, Keiko Masada9, Kyoko Yamaguchi10 (1.Hiroshima Jogakuin University, 2.Fukuyama University, 3.Hiroshima Shudo University, 4.Hiroshima Bunka Gakuen Two-Year College, 5.Hijiyama University (Former), 6.Hiroshima International University, 7.Yasuda Women’s University (Former), 8.Hiroshima Bunkyo University (Former), 9.Suzugamine Women’s Two-Year College (Former), 10.Chugokugakuen University (Former))
[P-k33] Yamaguchi Prefecture home cooking: local characteristics
Ingredients and dishes
*Junko Sonoda1, Yae Morinaga2, Tsubasa Fukuda3, Sachiko Hirota4, Yoshiko Goto2, Nahoko Sakurai5 (1.Yamaguchi Prefectural University, 2.Yamaguchi University, 3.National Fisheries University, 4.Sanyo Gakuen College, 5.Ube Frontier College(Former))
[P-k34] Tokushima Prefecture home cooking: local characteristics
Local dishes familiar in Tokushima
*Fumie Miki1, Keiko Takahashi2, Tsukie Goto1, Sayaka Kawabata2, Kumiko Nagao3, Junko Matsushita3, Manami Sakai3, Miki Kondo4, Kaori Kanemaru5 (1.Shikoku University Junior College, 2.Shikoku University, 3.Tokushima Bunri University Junior College, 4.Tokushima Bunri University, 5.The Graduate School of Tokushima University)
[P-k35] Kagawa Prefecture home cooking: local characteristics
Ingredients used in cooking on Halle and Ke
*Kazuyo Tsugita1, Minami Murakawa1, Hiromi Watanabe1, Setsue Kawasome3, Miyuki Katoh2 (1.Kagawa Junior College, 2.Kagawa University (Former), 3.Meizen Junior College (Former))
[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))
[P-k37] Kochi Prefecture home cooking: local characteristics
Focusing on the usage of local ingredients
*Nami Fukutome1, Motoko Noguchi, Fumiko Konishi2, Hiroko Goto3 (1.Tokyo Seiei College, 2.Tokai Gakuin University, 3.Tokai Gakuin University (Former))