著者

川崎 里沙 外山 紀子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.3, pp.187-194, 2017 (Released:2018-02-02)

参考文献数

9

被引用文献数

1

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Creating a taste within the mouth is known as "kouchuu choumi" in Japanese. Previously, the basic arrangement of a Japanese meal consisted of cooked rice (the staple food) and several side dishes. They were served separately, and a portion of rice and a portion of the side dish would be put in the mouth separately to be mixed and tasted. Kouchuu choumi is one feature of the traditional Japanese meals. This study observed eleven three-year-old children, seven five-year-old children, and fourteen adults at mealtimes, and examined the development of kouchuu choumi. It was shown that kouchuu choumi was seldom observed among young children. Both three- and five-year-old children tended to eat the same foods repeatedly. In contrast, adults frequently changed foods while eating, and kouchuu choumi was also often seen. Adults' kouchuu choumi tended to be observed when they picked up the bowl of cooked rice with their hands, and when they put a portion of rice in their mouth after eating a portion of side dishes such as fried chicken. The obtained results suggest that to attain kouchuu choumi, we should acquire various eating skills, such as the coordination of the movements of the left and right hands and proper manipulation of the utensils.