@article{oai:u-nagano.repo.nii.ac.jp:00000090,
 author = {中澤, 弥子 and 小木曽, 加奈 and 吉岡, 由美},
 journal = {長野県短期大学紀要, Journal of Nagano Prefectural College},
 month = {},
 note = {P(論文), A questionnaire survey about dietary habits of freshwater fish, especially carp, was conducted for the Nagano Prefectural College students. Respondents were 479(89.4%) out of 529. Most respondents (85.0%) currently reside in Nagano Prefecture and 81.4% of them were born in Nagano Prefecture. Major results were as follows. Besides carp, 5 kinds of freshwater fishes, such as eel, rainbow trout, lake smell, trout and sweetfish, were eaten by more than 60% of respondents. Each fish was eaten more frequently in its own typical cooking manner than in other cooking manner: kaba-yaki(sprit and broiled in soy) for eel, shio-yakil(broiled with salt) for rainbow trout and sweetfish, tempura for lake smelt and sushi for trout. Fiftyone percents of respondents had experiences to eat carp. Among them, the proportion of those who like it and dislike it were both about 30%. Nagano residents had significantly more proportion of carp-eating experience than outside residents. Nagano-born respondents had also significantly more proportion of carp-eating experience than other prefectures-born respondents. The most common reason to like carp was being delicious. On the other hand, the most common reason to dislike carp was having many bones and the most common reason not to eat carp was muddy smell. The common timings to start eating carp were in primary school or in kindergarten/nursery home. The common place to eat carp was home rather than restaurant. The common cooking situations of carp were "a New Years holiday's cooking", "Buddhist mass", and "meal attraction of daily life." Consequently, eating freshwater fish in Nagano is still seen in high frequency, mostly with the typical cooking manner for each kind of fish, but small proportion of respondents were handed down the wisdom about treating freshwater fish and cooking manners by. the elder generation. It is needed to teach such wisdom and cooking tradition to the students in school education.},
 pages = {9--20},
 title = {本学学生における淡水魚の食習慣},
 volume = {62},
 year = {2007}
}