The effects of Monascus koji (MK) on the microstructure, physical properties and color tone of bread were investigated. The larger the grain size of MK and the greater the amount added to bread, the greater the gas damage to the cell walls, with many small holes being apparent. The larger the grain size of MK and the greater the amount added, the lower the specific volume, the harder the bread and the lower the cohesiveness compared with bread made without MK. The color tone of bread shaded from light was not affected, but that of bread subjected to ultraviolet light dramatically changed. The sensory evaluation indicated that bread containing 0.5% to 1.0% MK was highly rated for all six parameters investigated, and bread containing 2.0% MK was highly rated for taste.

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This study clarifies by means of a sensory evaluation the effect of adding vinegar on the salty taste during cooking. The panelists could significantly distinguish salt concentration differences of 1.0%, 0.8% and 0.6% in chicken soup stock, and 0.8% and 0.6% in mixed vegetable soup; but they could not significantly distinguish such differences when a 0.135% acid concentration of vinegar had been added to the each soup. This effect is thought to have been due to the strongly sour taste of vinegar making it difficult to distinguish the saltiness. The panelists could also significantly distinguish the salt concentration difference of 0.8% and 0.7% in mixed vegetable soup and tofu; but, in some cases, they could not significantly distinguish the difference when a 0.01-0.04% acid concentration of vinegar had been added to the lower salt concentration of soup and tofu. This effect is thought to have been caused by the weakly sour taste of vinegar enhancing the salty taste. The results of this study showed two kinds of salt-reducing effect of vinegar, and enabled the amount of salt to be reduced by using the effect most suited to the type of cooking.

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This study reveals the lifestyle and food of common people at the end of the Edo period, based on the description of annual events in the diary of a merchant who lived in Kyoto. The largest event of the year was the New Year's holiday. It was considered important to eat and drink with people who were in contact with each other in everyday life. Seafood was abundantly provided, and many vegetables cultivated in the suburbs of Kyoto were on the menu. The menu and cooking methods were different between religious events at temples and shrines. The events were organized in different ways based on the level of importance of each, some being relatively formal, while others were simpler or approached more casually.

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