其他摘要：Research has revealed that Dagojiru soup and similar cuisines were made and consumed throughout Japan from the early to middle Showa period. Currently, the soup commonly known as Dagojiru, albeit with local variations of names, has only been consumed in the Kyushu region, excluding Okinawa. Questionnaires were sent out to junior and senior high school students and their parents, inquiring about their eating habits concerning Dagojiru. According to the survey, an average of 71.4% of the students in Kyushu had eaten the dish before. Different areas showed different results: more than 90% of the students in Kumamoto and Oita had eaten it, while many in Kagoshima had not. In Kyushu, 83.0% of the respondents who had eaten the cuisine expressed a liking for it. Among the parents in Kyushu, 99.6% had eaten Dagojiru, and 88.3% of them liked it. The dish had been eaten most in school-provided lunches, followed by home meals. The greater the opportunities to eat Dagojiru the prefecture offered, the greater the percentage of students who had eaten it. The shape of Dago differs in different areas. Compared with the ingredients of the dish in the early Showa period, the current ingredients are rich and include a variety of foodstuffs. Dagojiru is most often served with cooked white rice.
关键词：だご汁;伝承;喫食の現状;九州
其他关键词：Dagojiru;traditions;current eating habits of Dagojiru;Kyushu
