Tekone-zushi, The Traditional Dish of Mie Prefecture : The Examination by District
| Autor: | OKANO, Setsuko, HOTTA, Chizuko |
|---|---|
| Jazyk: | japonština |
| Rok vydání: | 2005 |
| Zdroj: | 鈴鹿国際大学短期大学部紀要. 25:1-7 |
| ISSN: | 1345-0085 |
| Popis: | 「てこねずし」についてアンケート調査を行った結果,次の回答が得られた。1)調理するは約7割あり,家族の形態別は核家族の方がわずかに多かった。2)調理担当者の年齢は60才代が最も多く,次いで50才代であった。3)調理の頻度は志摩町が月2～3回が67.4%と最も多かった。4)材料比較は志摩町のごまが最も少なく,魚をつける調味料はさとう,酒,みりんを中心としたものであった。5)調理する機会は志摩町,阿児町が多く,烏羽市は少なかった。6)魚の種類は志摩町の8種類が最も多く,烏羽市の2種類が最も少なかった。 These are responses to the questionnaire on "Tekone-zushi" 1) About 70% of the families living in the five districts surveyed cook "Tekone-zushi" and among them there are a little more nuclear families who cook it than larger families. 2) The people in their sixties cook it most often and the people in their fifties come next. 3) 67.4% of the families of Shima-cho cook it 2 ～ 3 times a month, which is the highest frequency. 4) About the ingredients, sesame is least used in Shima-cho. The seasoning sauce for dipping fish is mostly made of sugar, sake, and mirin (sweet rice wine for cooking). 5) The residents of Shima-cho have the most chance to cook it and Ago-cho comes next. In Toba City they have a fewer chance. 6) About kinds of fish used for cooking "Tekone-zushi", eight kinds of fish are used in Shima-cho, which is the most kinds contrary to two kinds in Toba City. 4 KJ00005175622 |
| Databáze: | OpenAIRE |
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