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カモシタ スミコ
Sumiko Kamoshita
鴨下 澄子 所属 十文字学園女子大学 人間生活学部 食物栄養学科 職種 講師 |
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| 言語種別 | 英語 |
| 発行・発表の年月 | 2021/06 |
| 形態種別 | 速報，短報，研究ノート等（学術雑誌） |
| 査読 | 査読あり |
| 標題 | Acceptability of Vietnamese Rice Noodle by Japanese |
| 執筆形態 | 共著 |
| 掲載誌名 | Asian Journal of Dietetics |
| 巻・号・頁 | 3(2),pp.59-61 |
| 担当区分 | 筆頭著者 |
| 著者・共著者 | Sumiko Kamoshita, Yuki Wada, Vu Thuy Linh, Shigeru Yamamoto |
| 概要 | Japanese UDON are made from wheat and Vietnamese PHO are made from Indica rice. Japanese rice (Japonica rice) is not suitable for making noodles. We do not know whether noodles made from rice would suit Japanese tastes. The dish used in this test was "Kitsune Udon". About 60% of the subjects answered that they could replace UDON with PHO. Vietnamese rice noodles will be accepted by Japanese, especially if they become more commonly available and familiar. |