“Cookery Science” was set up as one of the subjects in the department of food which were opened in women's universities established under the new system after World War II.
The subject was not always named “Cookery Science” (Choori Kagaku), but different names like “Tyoori Gaku” and “Ryoori Kagaku” were used in the similar meaning to “Cookery Science”.
They were named as one of the new subjects which included an experimnetal cookery.
But, on investigation through the curriculums and some students' notes in the old system of the women's schools of higher education, it was clarified that the experimental cookery was carried out in Miyagi ken Women's Special School, (Miyagi Ken Joshi Senmon Gakko), Tokyo Women's Teacher Training College (Tokyo Joshi Kooto Shihan Gakko) and Nara Women's Teacher Training College (Nara Joshi Kooto Shihan Gakko) around 1940.
After educational reform in early 1940 s, the basic idea of “Cookery Science” had been established.

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In Mie prefecture, “Ayu -Zushi” has been handed down in the Miya (Ise-shi) and the Kitayama (Kiwa-cyo) River basin. For the preparation of Ayu-Zushi, salted sweetfish and cool cooked rice are combined and stuffed tightly in a wooden pail in winter. A weight is placed on the top of the wooden pail for 30-40 days at room temperature for fermentation. The contents of moisture, salt, calcium and organic acids, and pH in Ayu-Zushi prepared at Okura-cho, Ise-shi were measured. The following results were obtained.
1) The pH of Sushi-fish (pickled sweetfish) after 38 days' and 65 days' maturation was 5.10 and 4.10, respectively.
2) The salt concentration of salted sweetfish decreased from 23.2% to 8.7% after rinsing with cold water five times and 2.1% during maturation.
3) The calcium content in salted sweetfish bone was decreased from 55.5 mg/g to 25.0 mg/g after 38 days' maturation and finally reached 16.8 mg/g after 65 days. The calcium content of fish's head also decreased remarkably during maturation.
4) The content of organic acids in pickled sweetfish was lactic acid, acetic acid and succinic acid in order of the amount. These acids increased during the maturation of Ayu-Zushi. The content of lactic acid in pickled fish increased by about 26 times after 65 days' maturation. The content of organic acids in sushi-fish was more than that in sushi-rice.
5) The fermentation of pickled Ayu-Zushi proceeded quicker in the upper part of the sushi-pail than in the middle part.

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The fish meat of yellowtail was broiled until the surface temperature came up to 260°C before or after the immersing treatment (for 20min at room temperature) in the gel-filtrated fractions of cabbage juice. Then the effect of each fraction on mutagenicity of the broiled fish was examined by Ames method using Salmonella typhimurium TA 98 in the presence of S-9 mix. Cabbage juice was separated into a high molecular weight fraction (F- I) and three low molecular weight fractions (FII-1, F- II-2 and F- II-3) by a gel-filtration using Sephadex G-25. The extract from the broiled fish meat, which was immersed in distilled water instead of cabbage juice fraction, showed high mutagenicity and the mutagenicity was strongly inhibited by addition of F- I and F- II-1 fractions. When the fish meat was broiled after the immersing treatment in each fraction, F- I, F- II-2 and FII-3 fractions showed antimutagenicity, especially, the lowest molecular weight fraction, F- II-3, had higher antimutagenicity than the other fractions and F-II-3 heated at 1006°C for 20min had also high antimutagenicity. These results suggested that some factors in cabbage juice have not only the antimutagenicity on mutagens of charred materials produced on the surface of broiled fish, but also have inhibitory action on the formation of mutagens in charred materials.

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The comparison of extractive components and antibacterial activities was carried out in the ink of four species of squids and two species of octopuses. The results obtained were summarized as follows:
(1) Total amounts of free amino acids were high in the ink of webfoot octopus, common octopus and common squid, and low in other squids ink. Taurine was contained in large amounts in each ink generally, and glutamic acid, glycine, alanine, proline, tyrosine, arginine and leucine were rich in the ink of webfoot octopus, common octopus and common squid.
(2) Succinic acid and lactic acid were detected in fairly large amounts in the ink of pharaoh squid and octopus, respectively.
(3) The level of glycinebetaine was over 1% in the ink of webfoot octopus and common squid.
(4) The levels of taste-active components were higher in octopus ink than squid ink.
(5) The increase of volatile basic nitrogen was suppressed by adding ink to the muscles of squid and octopus. The ink of squid and octopus showed antibacterial activities, and the degree of the antibacterial activity of each ink was considered to be nearly the same.
(6) The ink of squid and octopus inhibited the formation of acetic acid, and in the muscle of octopus the formation of putrescine was inhibited by the ink of squid and octopus. Octopus ink also inhibited the formation of formic acid.

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A collaborative study was designed to assess the applicability of a sensory test to determine the life span of frying oil. Soybean oil (500 g) was heated at 170°C using an electric fryer. Fifty gram of three types of foods, Spanish mackerel, chicken fillet and potato, were deep-fat fried every 15 minutes. Frying was continued until the flavor score of oil dropped below 3.
The life spans of the frying oils defined as the frying time until the flavor score reached to 3 were shorter by fish and meat frying than potato frying. The life spans were not significantly different between Spanish mackerel and chicken, in spite of a marked difference in their polyunsaturated fatty acid contents.
The flavor scores of the fried foods tended to be affected extensively by the flavor of frying materials and by personal preference. On the other hand, the flavor scores of frying oil decreased with the progress of frying independently of the frying materials. In the sensory test, the foods fried in the oils with a flavor score 5 or 4 showed good flavor. However, the flavor of the foods fried in the oils with a flavor score 3 began to deteriorate. These results suggest that the flavor score of frying oil is useful to determine the life span of frying oil.

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The use of wash free rice has the following advantages, that is,
1) the reduction of time spent on cooking,
2) no need of water to wash the rice, and
3) the prevention of enviromental pollution by not draining dirty water. We compared the cooking characteristics between wash free rice and usual polished rice by pysical and chemical tests in the process of washing, soaking and boiling with sensory evaruations.
We did questionnaires for wash free rice.
As a result, we found that wash free rice is superior to polished rice in the following points.
One of them is that wash free rice has fewer crushed grains after soaking and has better absobing speed and rate.
On polished rice, through observation using on electronic microscope, we found that the grains had tiny cracks on the surface, and that the cracks grew thicker and deeper after soaking. On the other hand, we found that wash free rice grains had little cracks on the surface and although that there were cracks after soaking, they were smaller than those found on polished rice grains.
We couldn't find any differences of boiled rice among the weight, water content and uniformity inside the rice cooker.
As sensory tests of cooked rice, we found it (to be) a predominance only in appearance. No differences were found among total evaluation, smell, taste, sweetness, stikiness and hardness.
Resuls from questionnaires showed that the predominance of wash free rice was it's simpleness followed by water saving, enviromental preservation and preparation for disasters.
Seventy-seven percent of respondents answered that they wouldn't purchase wash free rice by the reasons of being used without washing rice, the high cost and the concern of food additives and sanitation.

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