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Kitchen Diary

This research is designed to track the dining habits of 360 respondent households in the Keihin and Keihanshin areas on the basis of menus of meals served at home.

Service Outline

Service Description

Service Description

This research identifies the dining habits of people in the Keihin and Keihanshin areas by continually collecting data on food products that are purchased, how they are cooked and who eats them within households. The basic data can be used for planning campaigns and developing new products.

Key Features/Advantages

  • The data compares dining habits between households in the Keihin area with those in the Keihanshin Area, allowing clients to use data that is highly relevant to their distribution environments.

Research Design

Universe Homemakers aged between 20 and 59 living in the Keihin Area (Tokyo, Kanagawa, Saitama, Chiba) and the Keihanshin area (Osaka, Kyoto, Hyogo).
Sample Size Keihin area version: 240 households
Keihanshin area version: 120 households
Research Area Keihin area
Keihanshin area
Research Method Collect menu information from respondents using an input screen on a dedicated website.
Research Items Frequency of menu/ingredients/use of seasonings, purchase of fresh products, SRI category summary data, atmospheric temperature (highest, lowest, average).
Reporting Data Frequency of menu/ingredients/use of seasonings, purchase of fresh products, SRI category summary data, atmospheric temperature (highest, lowest, average).
Reporting Media Takumi-kun data supply system (Microsoft Excel 2000 add-in software)
Reporting Frequency Monthly