Development of rice flour food of Japan as seen from lifestyle-related diseases and

通过对越南米粉食品的调查，探讨了米粉作为日本料理原料的可能性。在越南，米粉是烹饪的常用材料，很多产品都是由米粉制成的。在越南，米纸和米粉是米粉食品的代表。根据烹饪方法的不同，宣纸分为三种类型，每种类型的宣纸都有不同的厚度和直径大小。对胡志明市和河内的当地餐馆，河粉进行了调查。河内河粉中的盐和谷氨酸含量高于胡志明市。河粉的价格与油含量呈中度正相关。从菜单构成来看，河粉可以很容易地进入日本菜单，而米粉作为日本食品原料具有诱人的潜力，而不仅仅是小麦花的替代品。

The possibility of rice flour as materials of Japanese cuisine was investigated on the survey of Vietnam style of rice flour foods. In Vietnam, rice flour is a common material on cooking, and a lot of products are made by rice flour. Rice paper and rice flour noodle, pho, are represents of rice flour food in Vietnam. Rice paper was categorized into three types depend on the cooking methods, and each type of rice paper had different thickness and diameter of size. On the local restaurants in Ho chi min and Hanoi, pho noodle were investigated. The content of salt and glutamic acid of pho dishes was higher in Hanoi than in Ho chi min. Price of pho dishes had a moderate positive relation with oil content. From the constitution of food menu, this study suggested that pho noodle may be used in Japanese foods menu easily, and rice flour has an attractive potentiality as a Japanese food material, not only replacements of wheat flower.