[P63～91]食文化・食生活・食育

[P-74] Changes in cooking recipes for soup in the NHK “Kyo no Ryori” from 1990

*Tomoko Fujimura-ito¹, Mami Ando² (1.Tezukayama Univ., 2.Setsunan Univ.)

Keywords:soup, cooking recipes, salinityNHK Kyo no Ryori, NHK Kyo no Ryori