The study of the eating circumstances of washoku (Japanese traditional homemade meals) among college students

Abstract

A survey was conducted in 2016 among 509 college students to investigate the knowledge and eating experience of 23 kinds of traditional homemade Japanese meals (washoku) and their preparing ways. The respondents were divided into two groups by living arrangements. It was found that more than 90 % of students had knowledge and experience of eating washoku, and it was mostly made at home. However, some washoku were eaten with less frequency, and some homemade washoku were not eaten at home. Analyzing the differences in eating washoku by living arrangements, students living away from home ate washoku with less frequency of eating and tended not to make washoku at home compared with students commuting from home. These results implied that traditional homemade Japanese meals, washoku, would no longer be made and eaten at home in the future.