More than sixty years have passed since domestic science was introduced as a subject in elementary school. After the end of World War H , the first course of study that maintained appropriate educational content in the subject was conducted only as a part of a tentative plan, and was implemented at the elementary, junior high and senior high levels in 1947. In 1958, the course was revised and notified by the Ministry of Education as being for the elementary level. The textbook examination system was introduced from this time. The content of the prescribed textbooks was developed according to the textbook examination standards. Various types of content have been included as subject matter of domestic science, and one such topic is cooking practice. Preparing rice and miso soup have consistently been retained as required learning materials since 1965. Rice is a major agricultural product and one of the daily necessities in the Japanese diet. This makes it imperative that school children have advanced knowledge about cooking rice since it is the staple and traditional food in Japan. An examination of the descriptions given in the course books, and their commentaries as well as in the procedures provided in elementary textbooks reveal that the teaching methods for preparing boiled rice have changed to meet the standards and demands of different ages.
