著者

添田 孝彦

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.37, no.1, pp.77-86, 2004-02-20 (Released:2013-04-26)

参考文献数

3

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Soybeans soaked in water are expressed as 'tsuke-mame' in the north of the Kinki district, and as ''kkaasshhii-mame' in the west of the Chugoku district. The supernatant formed during coagulation is expressed as 'uwazumi' in the north of the Kinki district, 'kimizu' and 'shimizu' in the west of the Chugoku district, and 'yu' in the Tohoku and Chugoku districts. The cloth used in okara separation is expressed as 'hukuro' in the north of the Tohoku district, and 'nuno' in the west of the Shikoku district. Soaking soybeans in water is expressed as 'tsukeru' throughout the country, and as 'kashu'locally in the west of the Chugoku district. Coagulation is expressed as 'yoseru' throughout the country, and as 'utsu' locally in the Tohoku and Kinki districts, and 'awasu' locally in the Hokuriku and Shikoku districts.