Abstract
This study took up the ten most commonly served dishes in today's homes, and measured the effects of different cooking appliances, instruments, and operations for saving energy and reducing CO2 emissions.
It found that CO2 emissions could be reduced by about 30% by making toast with a grill, 44% by frying bacon and eggs with a Teflon pan, in addition, 59% without oil and water, 42% by making coffee through the drip method, 25% by stir-frying after mixing eggs and rice together when making fried rice, 39% by using a gas stove to cook rice, 19% by roasting fish in a grill, in addition, 18% by changing the way in which the fish is cut, 38% by crushing whole dried sardines to make miso soup, 26% by using drop lids when simmering vegetables Japanese-style, 16% by using less water when boiling ohitashi green vegetables, and 72% by dicing potatoes smaller when making curried rice.
