@article{oai:komajo.repo.nii.ac.jp:00001357,
 author = {東口, みづか and HIGASHIGUCHI, Mizuka},
 issue = {1},
 month = {Dec},
 note = {In Japan, there are many traditional local cuisines that were produced by historical conditions
peculiar to the community. However, young Japanese are moving away from traditional local
cuisines because their life styles and eating habits are changing. The purpose of this study is to
make clear the palatability characteristics of kenoshiru by analyzing the results of sensibility
evaluation and sensory evaluation. 16 sensibility words were integrated into 3 dimensions using
principal component analysis, and named as affinity, identity and history, respectively. There
was no significant difference in kenoshiru-likeness score between the usual sample and 3 samples
which omitted soy product, konnyaku and burdock from the usual sample, respectively. On the
other hand, omitting Japanese radish had kenoshiru-likeness score decrease. A prospective
correlation was observed between kenoshiru-likeness score and likeability score. These suggests
that the most important ingredient is Japanese radish for kanoshiru, while soy product, burdock
and konnyaku, which have been used as indispensable ingredients, may be omissible.},
 pages = {39--48},
 title = {津軽の郷土料理“けの汁”の嗜好性に関する研究},
 year = {2018},
 yomi = {ヒガシグチ, ミヅカ}
}