Purpose: Aiming for the circular economy, it is necessary to conserve resources and change to a lifestyle that leads to waste reduction. Kitchen waste accounts for nearly half of household waste, and the breakdown is cooking waste, leftovers, and unused food. On a per capita basis, in addition, the amount of food losses in Japan is about 45 kg / year. Also, it is reported on the effects of Eco-Cooking on reducing waste during cooking. In this study, we decided to focus on and measure the effect of reducing food waste in the entire household waste. Method: From the survey, the waste reduction effect per 3 meals a day based on the model menu is about 18%. Therefore, in order to compare with the garbage reduction effect at home, we measured and recorded the garbage for two weeks for six people living as usual. Next, after holding a one-hour workshop for waste reduction, we weighed and recorded the waste for two weeks with an awareness of waste reduction. In addition, after conducting another one-hour workshop including improvement points, it was measured and recorded the waste for another two weeks and clarified the effect of reduction effort. Result: From this survey, it was confirmed that the amount of combustible waste (excluding kitchen waste) generated from each household can be reduced by about 42%, and the amount of kitchen waste can be reduced by about 19%. As a result of further efforts, we obtained a reduction effect of about 53% for combustible waste and about 33% for kitchen waste. Regarding combustible waste other than kitchen waste, it led to the separation of separable paper waste and plastic waste as recyclable waste. Regarding kitchen waste, it was confirmed that there is a possibility of continuous reduction in real life by being aware of and practicing waste reduction. We plan to expand the scale of the survey in the future.

Purpose: Purpose of this study was to indicate the geographic characteristics of food production and home cooking in Shizuoka Prefecture.

Methods: Japanese home-cooked meal and manners during from 1960 to 1970 in Shizuoka Prefecture were investigated by interview. We interviewed target peoples at 61 men and women who have been the period of residence for 30-81 years in each area of east Shizuoka (Numazu City, Fujinomiya City, Ito City), the central area (Shizuoka City, Yaizu City Fujieda City) and the western area (Fukuroi City, Hamamatsu City). Results and Discussion: This report first presents the geographical characteristics of Shizuoka Prefecture. The coastline starts from the Izu Peninsula and around Suruga Bay reaches Lake Hamana along Enshu-nada. Suruga Bay is the deepest one in Japan. The unique forest such as Mount Fuji and Southern Alps, Mount Amagi becomes the source of supply of abundant water. A variety of fish and shellfish, plants inhabit sea and rivers which is became the rich fishing ground. As for the annual air temperature, Shizuoka Prefecture is warm generally with around 15℃, but by oceanic climate of the shore area and the inland climate of the inland, snow fall in the mountains area that the temperature difference is large. Grains were cultivated, especially those suited to the geographical conditions of the plains and hills, mountains area. The rice cultivation area of Shizuoka Prefecture until 1970 was the scale that was higher than national average. Next, we introduce various dishes using rice, a typical Japanese agricultural product, were prepared with other agricultural and fishery products in Shizuoka Prefecture household. The daily meal format was rice and soup, the main dish and pickles, in which the local fishery products and fresh vegetables and edible wild plants, soba and wheat, beans, nuts, dried shiitake and Japanese white radish, tea, and so on. These local ingredients were used for cooking Sushi and Seasoned rice, Rice in bowl with food on top, Mochi and Dango. These cooking process did not have waste, to keep the flavor and color and fragrance, texture of food. The above shows the variety of home cooking that has been established in Shizuoka Prefecture.

The combination of farming and fishing was typical lifestyle around Lake Biwa for long period. Rice and fish were staple foods in Shiga, as one of the Asian monsoonal zone. There were many kinds of fermented foods, such as ‘nare-zushi’, fermented fish with rice, and pickle of vegetable. Many kinds of nare-zushi from funa, hasu, ugui, ayu, oikawa, and moroko, have been served as daily foods, and also as sacred foods for festival. People have developed the regional culinary skills. There were also many kinds of regional pickles. They were fermented from hino-leave, yurugi-turnip, ibuki-radish, takatsuki-leave, onoe-leave, aiga-leave. Regional skills of pickles were found, such as piled method, fine cut method, and peppery method. Snowy districts were rich in preserved food for survival.