[P-k8～17]関東

[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))

Keywords:Niigata prefecture, local characteristics, Rice dietary culture, Preserved foods, Fermented foods, Traditional vegetables