@article{oai:kumadai.repo.nii.ac.jp:00031395,
 author = {Takeda, Tamami and Kimoto, Itsuka and 武田, 珠美 and 木本, いつか},
 journal = {熊本大学教育学部紀要},
 month = {Dec},
 note = {application/pdf, 論文(Article), We examined the compatibility of soy sauces from Hokkaido, Kanto, and Kyushu with a local dish from Kyushu, named “Dago jiru” based on a sensory evaluation by three young generations living in Kumamoto, Kyushu.We used chilled tofu as a reference. In addition, we examined the differences between the sexes and their influence on dietary habits. The sensory evaluation results showed that junior high school students of both sexes recognized the difference due to the soy sauce in both dishes. However, as a result of cluster analysis, there were groups of infant girls, elementary school girls, and junior high school girls who preferred Kyushu soy sauce dishes over soy sauce dishes from other regions. This preference was not observed in elementary school boys and infant boys. There was no difference between boys and girls in dietary habits. Based on the findings, it can be concluded that girls develop the sense of taste faster than boys.},
 pages = {249--255},
 title = {熊本在住の幼児, 小学生および中学生の食生活とだご汁の嗜好調査},
 volume = {68},
 year = {2019}
}