“Mekabu” is the sporophyll formed near the root of "Wakame" (Undaria pinnatifida) at its ripe stage. “Mekabu” is rich in viscous exudate that contains alginic acid. The physicochemical properties of viscous exudate prepared from “Mekabu” were compared with those of viscous exudates prepared from “Wakame” or “Konbu”. The results obtained are summarized as follows:
1. The viscosity and alginic acid content of viscous exudate prepared from “Mekabu” were 9.66 cP and 1.28%, respectively. These values were higher than those of viscous exudates prepared from “Wakame” or “Konbu”. The viscosity of viscous exudates correlated with the alginic acid content.
2. The viscosity of dried viscous exudate prepared from “Mekabu” was higher than that of dried viscous exudate prepared from “Wakame”. However, the alginic acid content of dried viscous exudates did not vary between “Mekabu” and “Wakame”. It was thought that physical and chemical properties of alginic acids were different between “ Mekabu” and “Wakame”.
3. The alginic acid content of dried viscous exudate prepared from “Mekabu” was four times higher than that of dried viscous exudate prepared from “Konbu”. Electron micrograph scans of surface structure of dried viscous exudates were different between “Mekabu” and “Konbu”. These results suggest that the components of dried viscous exudates prepared from “Mekabu” and “Konbu”are different.

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We report the artificial cultivation of two wild strains of Pleurotus ostreatus designated as W 0001and W 0002. These edible mushrooms are easy to cultivate because of their rapid growth on sterile sawdust with good yields in small scale experiments. For both strains, polysaccharides served better than monosaccharides or disaccharides as carbon sources. It was organic nitrogen which mostly promoted good mycelial growth. Also, thiamine was required for the efficient growth mycelia. The addition of other vitamins showed a stimulatory effect on the growth. The temperature at 15°C appeared to be optimum for the fruiting. On the other hand, the mycelium grew well up to 30°C in both strains. Sake lees was a good substrate for promoting the growth. The spawning to first yield obtained for a period of 10 days were 30.1% (W 0001) and 25.8% (W 0002) on the moistened media containing Japanese beech or Japanese cedar wood sawdust supplemented with wheat brfin and 20% sake lees respectively. The wheat flour containing dried W 0001 mycelia flour or dried W 0002 fruit bodies flour was expanded and textured by a twin screw extruder respectively. The snack containing 5% W 0001or 5% W 0002 flour was most preferred on the basis of taste, flavor and appearance, or taste, flavor, crispness and appearance respectively.

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The results of a survey on general images for Japanese, Western, and Chinese dishes by SD method and factor analysis are as follows:
(1) Five basic factors were sampled as the general image for Japanese dishes; “quality and familiarity,” “relish,” “dignity,” “nostalgia,” and “sex distinction and sweetness,” and for Western dishes; “quality and familiarity,” “dignity and taste,” “cheerfulness and invigoration,” “sweetness”and “tastefulness.”
Four basic factors were sampled as the general image for Chinese dishes: “quality,” “relish,”“dignity,” and “nostalgia.”
Five factors were sampled as the basic images for the three styles of dish: “quality,” “relish,”“dignity, warmth and coolness,” “nostalgia,” and “sex distinction and sweetness.”
(2) The study revealed how the factors above relate to Japanese, Western, and Chinese dishes, and as a result made it possible to classify the three cuisines.

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To study the effects of frying materials on frying oils properties, the following raw materials were applied. Beef of Australian's D-rump part, broiler's breast-muscles at Kagoshima prefecture. sweet pepper of produced at Miyazaki prefecture and eggplant of Senryou-2 produced at Kouchi prefecture were cut square about 30×40×3mm. The raw materials were fried in additive-free rapeseed oil at 180°C, and the obtained oil was measured by the coloration, the acid value(AV), the carbonyl value (COV), the anisidine value (An. V), the conjugated diene content and the viscosity. The following results were obtained.
1) It was suggested that the frying oils colored strongly in the case of frying protein rich foods and dispersing material's settling in the frying oils.
2) The conjugated diene content and viscosity of frying oils were lower than those of the heating oils and the heating oils with aeration as control. Therefore, it was estimated that frying materials and frying effected decrease of these values.
3) It was assumed that the carbonyl compounds formed in deteriorated frying oil, changed to the browning pigments by the amino-carbonyl reactions with the amino compounds from fried materials. Therefore, it was estimated that the carbonyl compounds were not measured as COV and An. V.

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We studied the processing of bread, in which mushrooms were added to some parts of the wheat flour. The wheat flour and mushrooms were blended and baked, and the affect of this mushroom blending on functional properties in breadmaking was investigated. The characteristics, such as loaf volume, of mushroom bread differed substantially from standard white bread. The loaf volume and specific loaf volume of the bread containing 10% maitake, bunashimeji, kikurage or nameko mushrooms were markedly decreased. In contrast the breads containing both shiitake and enokitake were similar to those of standard bread. The liquid culture medium containing 5% maitake with baker's yeaset produced mostly gas and ethyl alcohol by alcohol fermentation, followed by 1%maitake and without maitake. On the other hand, the medium containing 1% maitake without dry baker's yeast did not produce gas and ethyl alcohol. The addition of maitake had an influence on the production of gas, however, there was no response to the medium containing maitake without baker's yeast. The addition of maitake to white bread supplied carbohydrates to baker's yeast and promoted alcohol fermentation under anaerobic conditions. This led to increased gas production resulting in a sharp fall of dough containing 1% or more maitake.

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We surveyed the cooking environments of the elderly couple by a questionnaire to grasp the actual condition and to consider the problem. The survey was conducted by mail for 274 households of married couple of 65 years and more lived in Kanazawa-ku, Yokohama City. And 475 households of college student family were surveyed as comparison. The person who prepared meals mainly in the household was inquired about the actual conditions such as the situation of meals with a family, the preparation of meals, the kitchen utensil, and so on.
Forty-two percant of the persons of elderly couple households and 36% of student family households felt that the preparation of meals was pleasant. Almost half of two types of households went to shopping food every day, and persons of elderly couple households purchased food more often at the store managed by the individual than those of the student family households. The difference by age of respondents was not in the possession rate of kichen utensils, but persons of elderly couple households utilized the utensils more frequently and pointed out more difficulties in handling compared with those of student family households.

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The levels of nitrite and nitrate in both leaves and stalks of three raw Chinese vegetables (Taasai, Chingentsuai and stalk of garlic) were determined.
The level of nitrate in stored Taasai and in cooked Taasai and Chingentsuai was also examined. The level of nitrate in three raw samples was higher than that of nitrite, with the content of nitrate of 764.1mg% for the stalk of Taasai. The nitrate contents in the stalks of Taasai and Chingentsuai were 2.3 and 15.5 times greater than those in the leaves, respectively.
No significant difference was found in the contents of nitrate in Taasai stored at 25&C. However, the content of nitrate in Taasai stored at 8&C was variable according to the parts, and that in stalk increased slightly on the 5-7 days. Nitrite was not detected.
The residual rates of nitrate in the stalks of Taasai and Chingentsuai after cooking were 69.4~97.8and 62.7-107.6% of raw samples, respectively. The level of elution for nitrate in the leaf of cooked Taasai varied according to cooking methods, with the minimum residual rate of 35.7% of raw samples for boiling. The rate constant of boiling was 0.429.

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