其他摘要：Fermented foods such as sake and miso are an important part of the food culture of Japan. Sake is made from rice and rice koji, and is used as a seasoning and beverage of choice. Sake lees, a byproduct of the production process, is used in various ways such as in pickles and soups, and along with other fermented foods is an integral part of Japanese cuisine. Using sake lees is a positive step towards dispelling Japan’s “wasteful consumer culture,” and it supports efforts to create a sustainable society, which is an important part of public school education. In this study, an analysis of textbooks was conducted with the aim of understanding the current state of pedagogy regarding fermented foods such as sake and sake lees in home economics, as well as the issues involved. Although textbook content differed by school type, there were similarities in how fermented foods were presented in elementary, junior high and high school textbooks. Specifically, there were few descriptions of fermented foods that dealt with their history, ingredients, and methods of production. In particular, there was little reference to sake or its byproduct, sake lees. These results suggest that there is a need to promote an understanding of food culture by examining how students learn about fermented foods in school.
