To obtain the first quantitative time scales for yogurt formation, attenuated total reflection infrared spectroscopic monitoring was conducted on the lactic acid fermentation reactions of milk every 20 seconds for 2 hours at 32.5-50°C. Changes with time in the ratios of the infrared band area to that of proteins (amide III) could be fitted by first-order reactions. The temperature dependencies of the obtained rate constants gave activation energy values of Ea=38 and 31 kJ.mol^-1 and frequency factor values of A=1.2×10³ s^-1 (ln A=7.1) and A=7.0×10¹ s^-1 (ln A=4.2), for the decrease in sugar content and the increase in acid content, respectively. These chemical reaction rates during lactic acid fermentation were slower than the gelation rates of yogurt reported in the literature, and are considered to be the rate-determining steps of yogurt formation. Therefore, the time scales of these reactions are expected to provide the first indicator of the time periods for yogurt formation.

We evaluated the antioxidant activity of several types of honey and determined the relationship between antioxidant activity and the mineral content and coloration. Moreover, honey jellies were prepared using different types of honey and the effects of processing on the antioxidant activity were investigated. First, different honey types had differences in their antioxidant activity. Buckwheat honey had the highest antioxidant activity among all the honeys tested. All heat-treated honey jellies had a significantly lower antioxidant activity than the corresponding pre-heated honey. Secondly, different honey types had variations in their color tones. Moreover, a significant negative correlation between the antioxidant activities and L* values was observed. Thirdly, different honey types had differences in their mineral content (Ca, Cu, Fe). Moreover, antioxidant activity had a significant positive correlation with Ca and Cu content.

To investigate the effects of gravity on basic cooking phenomena, experiments were conducted on water soaking ability of rice, bread swelling ability, and yogurt fermentation under simulated microgravity (1/1,000 G) and hyper gravity (5 G) conditions using a clinostat. The moisture content of the rice was measured after it absorbed water, specific loaf volume of the bread was measured after baking, and with respect to the yoghurt, its pH, sugar content, and acidity were measured. The results showed no difference in the moisture content at the two gravities for non-glutinous and glutinous rice; however, with respect to brown rice a considerably higher moisture content was observed at 1/1,000 G condition compared to 5 G. Similarly, no difference in the specific loaf volume of the bread was observed at the two gravities. However, the yogurt formed under 1/1,000 G condition showed a slower pH decrease with respect to time compared to the 1 G and 5 G condition. Moreover, the sugar content was substantially higher in the 1/1,000 G sample compared to the 1 G and 5 G samples at 8 h. The acidity was considerably lower in the 1/1,000 G samples than in the 1 G and 5 G samples after 8 h and 24 h. Thus, the results suggest that a change in gravity may affect yogurt fermentation in particular.

The topography of Hyogo Prefecture is diverse with mountains, basins, plains, coasts, and islands; therefore, this region is called the "miniature version of Japan." Historically, Hyogo consisted of five provinces (Settsu, Tanba, Harima, Tajima, and Awaji). Hyogo Prefecture's food culture has developed in a variety of ways, taking advantage of the marine products from the Sea of Japan and the Seto Inland Sea and the abundance of food products from the mountains and villages. Preserving and promoting on this diverse and rich food culture is important. Therefore, we aimed at investigating the potential of school lunch in preserving and transmitting the traditional home-style cooking and local cuisine. We investigated how home-style cooking and local cuisine, which utilize local products, could be incorporated into school lunch menus. The findings indicated that local dishes are served in school lunch programs with certain adjustments to cater to children's preferences. The challenge in incorporating local cuisine into school lunches was the exorbitant cost; however, providing local cuisine presents a good opportunity to communicate our food culture and promote local production for local consumption.

A nationwide survey was conducted targeting students studying at universities and junior colleges regarding cooking equipment, utensils, and their home cooking situations. The survey was conducted from September 2022 to February 2023 and 7,153 valid responses were collected using a web browser (valid response rate: 49.1%).

Results indicated that the most commonly used cooking appliances and utensils were microwave ovens, rice cookers, frying pans, and peelers; while steamers, dried bonito flake shavers (katsuobushi kezuri), and woks were less frequently used. The Japanese home cooking dishes that more than 80% of students answered they ‘mainly make at home' include Japanese omelet (tamagoyaki), cooked rice, simmered vegetables, and miso soup. On the other hand, less than 20% of students answered that they make simmered beans and red bean rice (sekihan), with the majority of students making pre-cooked foods or eating out. The most common sources of information for cooking were internet recipe sites, internet cooking videos, and cookery training at school.

Our survey showed that nowadays, microwave ovens and frying pans are used for many purposes and ready-made seasonings such as dashi stock are often used. Consequently, traditional home-cooked dishes, such as green vegetables with ground sesame dressing, have undergone changes in cooking methods that tend to make home-cooked meals simpler and faster to prepare.