[P-k1～7]東北・北海道

[P-k1] Hokkaido Prefecture home cooking: local characteristics

Ingredients and regional characteristics used for main dishes, side dishes, "Oyatsu", and event meals

*Sayaka Miyazaki¹, Kazumi Kikuchi², Atsuko Yamaguchi³, Ako Igi⁴, Noriko Kinoshita⁵, Megumi Sato⁶, Yukari Tanaka⁶, Manami Fujimoto⁶, Megumi Sakamoto⁷, Kumiko Sugawara⁸, Ritsuko Tsuchiya⁹, Tomoko Murakami¹⁰ (1.Rakuno Gakuen University, 2.Fuji Women's University, 3.Tenshi University (Part-time), 4.Hakodate Junior College, 5.Hokusho University, 6.Koen Gakuen Women's Junior College, 7.Sapporo University of health sciences, 8.Sapporo International Junior College(Former), 9.Hokusho University(Former), 10.Hokkaido University of Education(Former))

Keywords:Hokkaido, home cooking, local characteristics