Abstract
Instruction including taste comparisons of soup stocks and their materials in regard with intensive studies of soup stock materials were conducted to see the effect on sense of taste and recognition of junior high school students. Test group was given instructions, and control group was not. The changes of the students were examined by sensory and recognition tests which were conducted before and after instructions. Results were as follows: 1. Discriminating ability for taste of "Katsuobushi" or of "Umami" seasoning showed an increase. 2. The number of students prefering "Katsuobushi" or "Niboshi" stock to "Umami" seasoning increased. 3. The recognition of "Umami" seasoning changed after instructions, e. g. many students admitted the use of "Umami" seasoning only in special cases. Students expressed consideration concerning soup stock materials in their daily dietary life.
