Bulletin of the Faculty of Education, Yamaguchi University

Faculty of Education, Yamaguchi University

PISSN : 2433-3670
NCID : AA12810513

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Bulletin of the Faculty of Education, Yamaguchi University Volume 72
published_at 2023-01-31

Regional characteristics of Yamaguchi Prefecture local cuisine "Itoko-ni" : focusing on ingredients, Dashi and seasonings

山口県の郷土料理「いとこ煮」の地域別の特徴 : 材料、だしおよび調味料に着目して
Morinaga Yae
Abe Momoko
Nishi Atsuko
Goto Yoshiko
fulltext
1.56 MB
山口大学教育学部研究論叢_72_027.pdf
About This Article
山口県内の中学生の保護者を対象とし、山口県の「いとこ煮」に関するアンケートを実施し、地域別に分析した。山口県の「いとこ煮」の主な材料は小豆、だんご、干ししいたけ、かまぼこ、麩であったが、1990年の調査よりもだんごの割合が低くなっていた。各地域で特徴あるその他の材料が使われてきたが、前出の調査よりも、使われなくなってきており、地域の特徴ある「いとこ煮」の継承が危ぶまれる。全国的に作られている小豆とかぼちゃの「いとこ煮」が、元々「いとこ煮」が存在しない岩国地域および存在しない地域が含まれる柳井・光・大島・熊毛地域とその隣接する周南・下松地域で多く作られていた。前出の調査よりも、だしが使われる地域が増えていた。砂糖、塩の使用が減り、しょうゆ、酒、みりんが使われていた。山口県の「いとこ煮」に使用される材料、だしおよび調味料に変化が見られた。
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