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📝 | Great success in summer!3 easy and delicious "repeat making" recipes


Great success in summer!3 easy and delicious "repeat making" recipes

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Yamagata's local dish "Dashi" is a combination of chopped summer vegetables and kelp and soy sauce.

Seasonal summer vegetables that are glossy and firm and have high nutritional value.You can enjoy the deliciousness that you can only taste now with your breakfast every day ... → Continue reading

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local cuisine

local cuisine(Kyodoryori) is rooted in the areaproductMade with local cooking methods and widely handed down in the areaCuisine[1].

In particular South Korea OfKimchi,Saudi Arabia OfDatesand so on.

Opinions differ on which range is considered to be local cuisine, depending on the time of origin.Later).Specialty dishesEvenRegional promotionCreate or promote for "Local gourmetOr dishes offered by a particular company,Souvenir sweetsIs different from.


Interpretations and definitions differ depending on the researcher[2].

  • Okamoto et al. (1987) [3]It is,
    • Local cuisine refers to local specialties cooked in a way that is suitable for the region.
  • Kimura (1974) [4]It is,
    1. It is a food form that has been practiced in one area for a long time and has characteristics that are not found in other areas.MeijiIt is the one before.however,HokkaidoOnly until the end of the Meiji era.
    2. Currently, it is eaten by a relatively wide range of people,Edo PeriodUntil then, it was a food form that was established only in the lives of people in a limited area.
  • Ishikawa (2000)
    • Regionality in types and cooking methods is not only natural factors such as topography, climate, and regional products, but also artificial factors such as the temperament of local people, religion, development of industrial technology, and the tides of the times and communities. It is also formed by factors.
  • Ando (1986)
    1. It was created by devising ways to eat delicious food that is mass-produced in the area.
    2. Made using local specialties
    3. Ingredients that are not produced in that region are brought from other regions, and unique cooking techniques are developed to make them a specialty dish.

Current status

Due to the modernization of food distribution, processing, and storage technologies, the homogenization of food and the standardization of home cooking methods are progressing, and the local color of eating habits is fading.[3]It has been pointed out. Also, in the olden days, it was cooked at home, but the form of purchasing cooked products produced at the factory is increasing.[5].

JapaneseAgency for Cultural AffairsIs a traditional local dish, including local cuisineFood culture:We have established a certification system called "100-year food" in order to keep[6].

In modern timeslocal cuisineArrangements and new regional products have been added to the product to promote regional development.Local gourmetIn various placesTourism resourcesHas been commercialized as[7].


[How to use footnotes]
  1. ^ Takao Sugiura:Exploring local cuisine Tsuji tone group(Retrieved September 2022, 6)
  2. ^ Chizuru Kasuga, Yoshiaki Kashiwagi "Comparison of regional characteristics in Nagano prefecture's local cuisine2016 Autumn Meeting of the Association of Japanese Geographers Session ID: 215, two:10.14866 / ajg.2016a.0_100058
  3. ^ a b Junko Okamoto, Miyuki Kato, Masashi Omori and others "Structural analysis of local cuisine using a database"Journal of the Japanese Home Economics Society" Vol.38 (1987) No.5 P.425-429, two:10.11428 / jhej1987.38.425
  4. ^ Mutsuko Kimura "Geographical distribution of local cuisine "Geographical Review of Japan" Vol.47 (1974) No.6 P.394-401, two:10.4157 / grj.47.394
  5. ^ Kiyomi Nakamura, Yoshie Niizawa "Local food in modern eating habits Cooking conditions of local foodJapan Cooking Science Society 14 Japan Cooking Science Society Conference p.49, two:10.11402 / ajscs.
  6. ^ Genghis Khan, Kiritanpo, Utsunomiya dumplings ... 131 rich regional foods certified Agency for Cultural Affairs "100 Years Food" "Yomiuri Shimbun』Evening October 2022, 5 21th page
  7. ^ Yoshikazu Murakami "Preliminary consideration on building a competitive advantage for local gourmet"Bulletin of Osaka University of Tourism" 2010 Volume 10 pp.155-166, two:10.20670/00000076, NOT 110007689789, Publisher:Osaka University of Tourism


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    Summer vegetable

    Summer vegetable(Natsuyasai) is a vegetable that matures in summer in Japan.cucumber,eggplant,Tomato,green pepper,Okra,corn,Leek,Pumpkin-zucchini-Bitter gourdIs included[1][2]..Many are native to the equator, which is closer to the equator than Japan, but there are exceptions.

    Many summer vegetables have a lot of water,potassium-calcium-鉄-zincSuch asmineralWhen,β-carotene-Folic acidSuch asvitamin,Dietary fiber,PolyphenolContains a large number of nutrients including[2].

    In August 2021, the price of summer vegetables soared in Japan due to the record heavy rain in Japan.[3][4][5].

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