[P63～91]食文化・食生活・食育

[P-68] Considering the inheritance of a food culture of using plant leaves as wrappings for Japanese confectionery based on the aroma of sakura mochi.

*Mariko Manabe¹, Kaori Kubo² (1.Doshisha Women's College of Liberal Arts, 2.Shiga University)

Keywords:Sakura Mochi, Japanese confectionery, plant leaves, aromatic component, sensory evaluation, food culture