Three kinds of sugar (sucrose, sorbitol and xylitol) were used at two levels of concentration (150% and 200%) for preparing hard meringue samples. We investigated the effect on the hardening process of the crystallization of each sugar in the hard meringue samples by differential scanning calorimetry and X-ray diffraction, and the properties of the samples were examined by a penetration test. A sensory evaluation of these hard meringue samples was also performed.
The sucrose meringue sample hardened after 1 hour of standing, while the xylitol sample required about 6 hours for hardening under room conditions. The sorbitol sample hardened after 9 hours of standing, and showed different hardening characteristics from those of the sucrose and xylitol samples. The timing of hardening of the meringue was found to correspond to the timing of sugar crystallization. The crystals in the sucrose and xylitol samples resembled those of each respective sugar, while the crystals in the sorbitol meringue sample did not.
The xylitol meringue sample created a cool impression, similar to that of the sucrose sample, and the sorbitol sample was judged to be very firm.

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We conducted a questionnaire survey of both female university students and consumer monitors (Hitachi Appliances) to investigate the application in the home of freezing and microwave heating of cooked rice. The effect of the heating conditions on the palatability of cooked rice after microwave heating was investigated based on the data obtained from the survey.
Most participants reported storing frozen cooked rice for about a week in 8 to 10 cm² portions each containing around 150 g. More than 90% of them used a microwave oven to heat the frozen cooked rice. Whenever the cooking conditions allowed for adequate gelatinization and swelling, the palatability of the 150 g frozen rice portions after microwave heating was similar to that of the cooked rice before freezing. However, the palatability of 300 g frozen rice portions heated by microwave deteriorated due to uneven heating. Thus, freezing and microwave heating of cooked rice at home was optimal for smaller portions (i. e., 150 g) and for heating of frozen cooked rice placed directly on the attached plate in the microwave oven.

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We compared the energy requirement and CO₂ emission of cooking in an iron wok and other cookware by different cooking methods. Measurements were made of the amounts of gas and water used during cooking, the temperature inside the food, and the duration of heating until cooked. The results were converted into CO₂ emissions.
When stir-frying, the wok delivered respective energy savings of about 26% and 56% compared to the iron and Teflon-coated frying pans. When frying, the wok brought corresponding energy savings of about 13% and 47%. When deep-frying, the wok used about 16% less energy than a fryer. When steaming, a steaming basket placed in the wok used about 7% less energy than a steam cooker. When stewing, the wok did not save any energy.
The results of the study show that, with four of the five cooking methods, using the wok saved both energy and reduced CO₂ emissions in the range of 7-56%.

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We investigated the antioxidative effect of katsuo-dashi, the hot water extract from dried bonito, during the thermal cooking of meat products. The antioxidative capability of katsuo-dashi for processed food was also studied for refrigerated and frozen-stored sardine fish balls. A sensory evaluation showed that katsuo-dashi suppressed the meat odor of chicken meat balls, pork meat balls and beef hamburgers. The thiobarbituric acid reactive substance (TBARS) value for the three kinds of meat product with katsuo-dashi was lower than that with water. Gas chromatography-mass spectrometry showed that hexanal in the volatile components of the chicken meat product, which has been reported as being responsible for meat odor, was reduced by the addition of katsuo-dashi. The peroxide value (POV) of sardine fish balls which had been cooked with katsuo-dashi after storing, was lower than that with water. These results indicate that katsuo-dashi was effective for suppressing lipid oxidation during thermal cooking and refrigerated and frozen storage.

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Japanese law from the beginning of the Meiji era was analyzed for its link to food culture. The number of all laws published between the beginning of the Meiji era and the Heisei era increased dramatically after the 20 th year of the Showa era (1945), this being the year that democracy was established in Japan. The number of laws containing food-related key words showed a similar trend. These laws were analyzed to identify any connection with food culture. The expression ‘food culture’ first appeared in the ‘Fundamental Law of Food Education’ which was passed in the Heisei 17 th year (2005). A survey was then conducted to find a connection with food culture in the laws passed before that year. An expression related to food culture was found in the Law of School Meals which was passed in the 29 th year of the Showa era (1954).

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The regional differences of consuming the stingray in Japan were studied by analyzing the FY 2003 and FY 2004 data on seafood cuisine from The Japan Society of Cookery Science and from Nihon no Shokuseikatsu Zenshu.
The stingray forms an essential component of ceremonial dishes in the inland and mountainous areas of the Tohoku, Kinki and Chugoku regions. The attraction of the stingray could be its high urea content, and the meat has traditionally been used in an unsalted form which remains unspoiled for a considerable time. It is also possible to dry and preserve the meat for subsequent use. The meat, fins and bones of the stingray are all edible, and the particularly crunchy texture of the cartilage and its characteristic formation of gelatin upon stewing suit the Japanese taste. The liver of the red stingray has been passed down as a folk remedy for night blindness, as well as being highly valued as a foodstuff.

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