The Annual Meeting of the Japan Society of Cookery Science, 2022

Session information

ポスター(家庭料理)

家庭料理(特別企画)

[P-k8~17]関東

[P-k8] Tokyo Prefecture home cooking: local characteristics

Characteristics of 23boroughs, tama area and Islands area

*Miho Ito1, Noriko Akaishi2, Yuko Irokawa2, Sayuri Uwagawa2, Hiroko Okubo3, Midori Kasai4, Kazuko Kato2, Sachiko Sato3, Mika Shirao3, Ryoko Narita2 (1.Jumonji University, 2.Tokyo Kasei University, 3.Jissen Women's University, 4.Ochanomizu University (Former))

*Miyoko Sakurai1, Mayumi Masuda2, Hiro Ogoshi3, Aya Kiyoshi4, Sanae Oosako5, Kazuyo Kono6, Toshie Tsuda7, Kyouko Ogawa8 (1.Tokyo Kasei-gakuin University(Former), 2.Seiritsu Gakuen High School, 3.Japan Women's University(Former), 4. Kyoto Koka Women's University (Former of Extra-academic Researcher), 5.Sagami Women's University, 6.Nara Agriculture and Food International College, 7.Kyoritsu Women's Junior College, 8.Kanagawa Prefectural Agricultural Technology Center )

[P-k10] Saitama Prefecture home cooking: local characteristics

Food culture using rich agricultural products and river fish

*Hiromi Tokuyama1, Kazuko Kato2, Miho Kawamura3, Yasuko Kimura4, Chikako Komaba5, Reiko Shimada3, Kyoko Tsuchiya2, Hideko Nagura4, Ryoko Narita2, Yasuko Matsuda5 (1.Teikyo Junior College, 2.Tokyo Kasei University, 3. Saitama University, 4.Jumonji University, 5.Kagawa Nutrition University)

*Tomoko Watanabe1, Setsuko Kajitani2, Yukie Yanagisawa3, Etsuko Imai4, Katsue Ishii5, Yumi Otake2, Kazuko Nakaji2, Ayuho Suzuki6 (1.Tokyo Shokuryo Dietitian Academy, 2.Chiba home cooking study society, 3.Wayo Women's University, 4.University of Seitoku (Part-time), 5.Chiba University (Former), 6.Chiba Prefectural University Of Health Sciences)

[P-k14] Gunma Prefecture home cooking: local characteristics

Eeating hebits that supported the silk industry

*Keiko Horiguchi2, Mieko Kanbe3, Yumiko Nagai4, Masako Abe1, Masako Takahashi5, Shizuka Watanabe5, Sonoko Ayabe1 (1.Takasaki University of Health and Welfare, 2.Tokyo University of Agriculture, 3.Kiryu University, 4.Gunma Cookery College, 5.Kyoai Gakuen Junior College)

[P-k15] Yamanashi Prefecture home cooking: local characteristics

Home-cooked dishes using cereals, potatoes and fruits

*Yukiko Tokitomo1, Yoshiko Abe2, Mitsuyo Tsuge3, Misuzu Matsumoto4, Nao Sakaguchi5 (1.University of Yamanashi (Former), 2.Sagami Women’s University (Former), 3.Japan Women’s University (Former), 4.Otsuma Women’s University (Former), 5.Kofujosai High school)

[P-k16] Niigata Prefecture home cooking : local characteristics

Diverse rice dietary culture rooted in the natural environment

*Yuko Ota1, Chigusa Tateyama1, Emiko Sato2, Tomoko Yamaguchi3, Tomiko Matsuda4, Tomoko Ito4, Naoko Ito5, Tomoko Watanabe6, Yuko Tamaki7, Chiyo Yamada4, Chikako Hasegawa4, Sumiko Odani8 (1.University of Niigata Prefecture, 2.University of Niigata Prefecture (Former) , 3.Niigata University, 4.Niigata Prefecture Dietetic Association, 5.Niigata University of Health and Welfare (Former) , 6.Tokyo Shokuryo Dietitian Academy, 7.Otsuma Women’s University, 8.Niigata University & Jumonji University (Former))

[P-k17] Shizuoka Prefecture home cooking: local characteristics

Geographic characteristics of food production and home cooking

*Chihiro Takatsuka1, Eiko Arai2, Yoko Ichikawa3, Seiko Ito4, Kiyomi Kamiya5, Eiko Kawakami6, Yoko Shimizu7, Haruko Takeshita8, Yuko Nakagawa9, Yoko Murakami8 (1.Tokai University, 2.University of Shizuoka(Former), 3.University of Shizuoka, 4.Baika Women's University, 5.Hamamatsu Cuisine & Patisserie College(Former), 6.Tokoha University(Former), 7.Shizuoka Eiwa Gakuin University Junior College(Former), 8.Shizuoka University, 9.Jissen Women's University)

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