1. Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission 
Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka 
Journal of Ethnic Foods 
Volume 4, Issue 2, Pages (June 2017)
DOI: /j.jef
Copyright © 2017 Korea Food Research Institute Terms and Conditions

2. Fig. 1 Location of Komatsu City.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Green onion and Tang cai. Source: Minkakenrouzu (民家検勞図; Edo period), Ishikawa prefectural library.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

4. Fig. 3 Gender and age of respondents.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

5. Fig. 4
Percentage of recognition of each traditional vegetable (by gender, age; n = 145; Q1: the recognition of traditional vegetables). N/A, not available.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

6. Fig. 5
The percentages of the information sources on Kaga vegetables (Q2: The sources of information on Kaga vegetables).
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

7. Fig. 6
Percentages of recognized Kaga vegetables (n = 142; Q3: the recognition level of each Kaga vegetable). N/A, not available.
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

8. Fig. 7
Percentage of recognition of each vegetable (n = 139; Q4: recognition level of traditional vegetables around Komatsu City).
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

9. Fig. 8
Percentages of answers related to each image (n = 144; Q5: the image of traditional vegetables).
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

10. Fig. 9
Percentage of recognition of each vegetable (n = 142; Q6: Recognition of food ingredients that Ishikawa Prefecture is under brand promotion).
Journal of Ethnic Foods 2017 4, DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

11. Journal of Ethnic Foods 2017 4, 94-102DOI: (10.1016/j.jef.2017.05.007)
Copyright © 2017 Korea Food Research Institute Terms and Conditions