干し椎茸の水戻し汁の,料理への利用の是非を検討する為,3通りの水戻し方法を試みた。水戻し方法「P」は,230分水戻しを行った。水戻し方法「Q」は始めに30分間水戻しを行い,その水戻し汁は捨て,等量の新たな水を加え,更に200分水戻しを行った。水戻し方法「R」は水戻し時間以外は「Q」と同様の方法であり,一度目の水戻し時間は90分,2度目の水戻し時間は140分であった。3通りの水戻し方法にて,無機質,遊離アミノ酸,5'-ヌクレオチド,有機酸含量の分析,及び官能検査を行った。これらの結果を基に,干し椎茸の水戻しは,水戻し90分後水戻し汁を一旦捨て,新しい水を加え,干し椎茸中心部の堅い部分が柔らかくなるまで更に水戻しを継続する,という新しい方法を提案したい。

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Four kinds of rice grain, i. e., Thai, Nipponbare, Koshihikari and Hiyokumochi were cooked with or without acetic acid, and the effect of acetic acid on the texture of the surface and the rice grain was examined. Rupture strength measurements showed that the hardness of only the Hiyokumochi whole cooked rice grains was increased by acetic acid, indicating that the effect of acetic acid on the hardness of the cooked rice was different from that of the non-glutinous type. An adhesion test showed that both the adhesive strain and energy of all the rice samples cooked with acetic acid were larger than those of the samples cooked without acetic acid, indicating that the stickness of any kind of cooked rice was increased by acetic acid. It was found that separately measuring both the suface and the whole of the cooked rice grain elucidated the effect of acetic acid.

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Chlorogenic acid is a well-known antioxidative compound. We investigated the content and behavior of chlorogenic acid derivatives with DPPH radical scavenging activity in sweet potato prepared by various cooking methods. A significant correlation was obtained between the chlorogenic acid content and DPPH radical scavenging activity. While the content and activity in sweet potato cooked with water were substantially retained, roasting in a convection oven resulted in their lower retention due to the higher temperature of around 200°C. We propose that chlorogenic acid could be effectively taken in sweet potato when cooked in a microwave oven or steamed, and also simmered with the cooking water after boiling.

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The traditional Japanese wedding banquet called “honzen” was codified in the Muromachi period (1336-1573), and spread to the rural areas in the Edo period. The typical wedding banquet began with a sake ceremony, before the honzen meal (typically rice, soup, and some side dishes presented on zen, individual tray-like tables) was served, this being followed by the shuen (drinking party). This original style seemed to change in the Meiji period (1868 onwards). We have clarified the time of this change and its impact on the style of the wedding banquet.
Wedding menus preserved by several mainline rural families, like the Huruhashi, Chiaki and Omae, were used as the investigation materials. In total,40 menus were reviewed for the period from 1729 to 1917.
There were two distinct wedding banquet styles, the original comprising sake, honzen and shuen in that order. All menus created in the Edo period, bar one, follow this style. The other style became common in the Meiji period, especially after 1900, its particular characteristic being that shuen preceded honzen. Shuen thus became more central to the wedding banquet program, and honzen was simplified with fewer dishes and smaller scale.

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The optimum amount of water suitable for boiling spinach was evaluated by investigating changes in the color and tenderness, and the decrease in oxalic acid and potassium contents by increasing amounts of boiling water. The result of a sensory evaluation showed that the flavor and overall evaluation of the cooked spinach tended to decrease as the amount of boiling water was increased. There was no difference in the color tone, while the tenderness of the cooked spinach increased with increasing amount of boiling water. The oxalic acid content of spinach boiled in 5 times the amount of water decreased to about 61 % of the value for raw spinach harvested in the spring, and decreased to 45% of this value in 20 times the amount of boiling water. The change in potassium content was similar to that of the oxalic acid content. Although the content of free oxalic acid differed by 100 mg between 5 times and 20 times the amount of boiling water, there was no difference in the sensory evaluation. These results suggest that about 5 times the amount of boiling water is the optimum for boiling spinach.

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The difference was studied between use of the dominant hand and non-dominant hand in the transfer time of a cotton sample by using chopsticks and a spoon. The effect of training on the transfer time of the cotton sample by chopsticks in the dominant hand and non-dominant hand was also examined. The transfer times of a sample by chopsticks and spoon were significantly shorter when held in the dominant hand than in the non-dominant hand.. The transfer time of a sample in the dominant hand was significantly longer by spoon than by chopsticks. However, no significant difference was apparent in the transfer time of the sample between the chopsticks and spoon in the non-dominant hand. Training in manipulating the chopsticks significantly reduced the transfer time of a sample in the period from 6 to 10 days after starting the training, and this reduced transfer time was maintained 45days after the cessation of training. These results suggest that the hand dominance for using chopsticks was more prominent than that for spoon use and that training for chopstick use was more effective for the non-dominant hand, with the effect being maintained for a long period of time.

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Developmental changes in the handling motion of chopsticks and writing motion of a pencil were studied in elementary and junior high school students. The handling motion of chopsticks and the writing motion of a pencil were respectively classified into four (I to IV) and five (A to E) types. The linkage between the motion type for chopsticks and that for a pencil was also examined. The relative proportion of type I (conventional) increased with increasing age, while those for types II (less complete) and III (incomplete) decreased with increasing age. The relative proportion of type IV (others) was 14%, being independent of age. The relative proportion of type A (conventional) was 42% in three age groups. The total relative proportion of types B (less complete folding of the thumb), C (extended thumb) and D (forefinger control) were 39%. The total numbers of types I and II were 79% for all subjects, with 44% and 56% of these subjects being respectively assigned to types A and B to E (others). The number of type A was 42% of all subjects, with 83% of these subjects being assigned to types I and II. These results suggest that development of the handling motion for chopsticks was slower than that of the writing motions for a pencil, and that the age at which many students attain type I capability may be at least 15 years old.

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Experiments were performed to investigate why the acridity of spinach boiled in salted water was weak, even though most of the oxalic acid, the bitter taste ingredient, remained. The influence on acridity of pectin and cellulose was also investigated, these being components of the cell wall and the main ingredients of vegetables.
A sour taste was perceptible in an oxalic acid solution with a concentration of 0.5-1 mM, and a taste different from that of water was experienced from a potassium oxalate solution of less than 5 mM concentration. Acridity was apparent with a 2.5 mM oxalic acid solution, and strong acridity was present at 10 mM. There was slight acridity in 5-10 mM potassium oxalate, and this was clearly apparent at more than 50 mM. NaCl added to the oxalic acid solution tended to weaken the acridity at 50 mM, and there was a significant effect on the acridity at 100 mM NaCl.50 mM NaCl added to a 100 mM potassium oxalate solution significantly weakened the acridity. The acridity of a 5 mM oxalic acid solution was significantly reduced when pectin was added due to the viscosity of pectin. It is suggested that the weakened acridity by adding NaCl to spinach was due to inhibition by the salty taste and to the viscosity of pectin.

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We compared the ways that potatoes were prepared in the Teizui, Ôfuki and Tonoyama districts of Saijô with those in the Ishii district of Matsuyama in Ehime prefecture. We looked at 696 dishes and found that 97.5% were for ordinary meals, white potatoes being used more, while older people used more yam and konnyaku. Special occasions called for taro, sweet potato or konnyaku (devil's tongue).
Ôfuki and Tonoyama, both in mountainous areas, had unique dishes such as “mukago-meshi” and “otsuri”, although, these traditional dishes were disappearing. There were many different potato dishes in Teizui, but none were local. Ishii had the largest variety of potato dishes, including such local dishes as “satsuma” and “loach soup”. The taro dish, “imotaki”, was common in all districts.
A 6.9% proportion of potato dishes was disappearing, while 4.7% of the dishes were coming back into fashion. These figures seemed to reflect the changing family size.

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We compared the ways that beans and bean products were prepared in the Teizui, Ôfuki and Tonoyama districts of Saijô, with those in the Ishii district of Matsuyama in Ehime prefecture. We looked at 910 dishes, of which 52.1% was contained beans and products. Older people used more kôri-dofu and cowpeas, while younger people used more kinako, azuki and soybeans. Dishes using tofu, including miso soup, were the most popular, while azuki beans, soybeans or kinako were used for special occasions.
Ôfuki and Tonoyama, both in mountainous areas, had few original dishes. Ishii had the largest variety of dishes containing beans or bean products, while Teizui had more dishes with green soybeans, azuki and kori-dofu, all for ordinary meals. Broad bean dishes were common to all districts.
A 6.7% proportion of bean dishes was disappearing from ordinary meals, while 7.4% of them were coming back into fashion. These figures seemed to be the result of changes in the family size.

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A survey was conducted to find out how Japanese people prepare herbal oil at home. It was found that some people were preparing herbal oil by methods which are generally known to result in oxidation. These methods include using a transparent or wide-mouth bottle, using an oil volume of 3/4 or less of the bottle volume, leaving the bottle in the sun, an not removing the herb after a period of time. A further study needs to be made to find the influence on the oil flavor or oxidation of the method and/or place of preparation. It is also, necessary to identify why cloudiness and water droplets occur and how they influence the oxidation.

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