@article{oai:osaka-aoyama.repo.nii.ac.jp:00000241,
 author = {國末, 直宏},
 issue = {40},
 journal = {大阪青山大学短期大学部研究紀要, Bullentin of Osaka Aoyama Junior College},
 month = {Mar},
 note = {While the Japanese cuisine is currently gaining popularity worldwide, people in 
Japan, especially the younger generation, are beginning to lose interest in Japanese 
food. In the present study, the author thoroughly investigated the effects of the 
breakfast-eating habits of primary school students on their preference for Japanese 
cuisine, and on forming the habit of eating Japanese food beyond their growth period, 
with an emphasis on preference for dashi, which is an essential component of Japanese 
cuisine.
Here, 173 university students (66 males and 107 females) participated in a 
questionnaire survey.
The results of the statistical analysis showed no correlation among breakfast habits 
during the primary school years, habitual consumption of miso soup for breakfast, 
habitual community dining at breakfast, breakfast staple food, or current preference for 
dashi. Based on these results, it cannot be concluded that the habitual consumption of 
soup during primary school years affects the formation of their preference for dashi 
beyond their growth period.
On another note, there was a significant difference in the preference for dashi, based 
on the number of dashi-containing dishes that the respondents referred to as “delicious.” 
This suggests that the number of times one felt dashi was delicious had a greater 20
influence on one’s preference for dashi than simply the number of times one has eaten 
dashi. Moreover, in response to the question “Where did you have dashi that you found 
to be delicious?” only respondents who answered “at home” had significantly different 
preferences for dashi. Thus, this suggests that if one frequently feels that dashi is 
delicious at home in an everyday environment, it may increase their preference for 
dashi.
Additionally, those who had felt that dashi for miso soup was especially delicious had 
a high preference for dashi. Thus, enjoying miso soup (a staple of Japanese breakfasts) 
during one’s primary school years may possibly be an effective strategy toward 
increasing their preference for dashi. Simultaneously, as stated above, the more dishes 
wherein a respondent felt that dashi was delicious, the higher their preference for dashi. 
Thus, it is presumably important for one to have experiences where they can feel that 
dashi is delicious, not only in miso soup for breakfast but also in other dishes for other 
meal times.
A significant difference in the preference for Japanese cuisine was seen based on one’s 
current preference for dashi. Therefore, increasing the preference for dashi is a 
promising strategy in influencing food selection behavior, which can subsequently 
increase the habitual consumption of Japanese cuisine.},
 pages = {19--32},
 title = {学童期の朝食における出し汁摂取習慣が成長期以降の和食嗜好および和食摂取習慣形成に与える影響},
 year = {2021},
 yomi = {クニスエ, ナオヒロ}
}