[P-k8～17]関東

[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)

Keywords:saitama prefecture, agricultural products, home cooking, local characteristics, river fish