The objective of this study was to determine the characteristics of baked bread and the changes in the texture of a simulated food bolus made from bread crumbs when the amount or type of fat and oil added to the bread dough was changed. White bread was baked using 0-15% butter. In subsequent experiments, white bread containing 5% fat/oil was baked using butter, margarine, shortening, beef tallow, lard, coconut oil, or canola oil. The volume, weight, moisture content, and crumb texture of the baked bread were measured. Additionally, crushed bread crumbs and artificial saliva were kneaded to create a simulated food bolus, and the texture of these boluses was measured. The results showed that the addition of 5% butter softened the food bolus by softening the bread crumb; however, increasing the amount further was not effective in improving the texture of the food bolus. Furthermore, the degree of expansion of the bread dough differed considerably depending on whether fat or oil was added. To analyze why fat expands bread more than oil, bread was baked using solidified and non-solidified canola oil and their properties were compared. The results showed that solidified canola oil expanded bread significantly more than liquid canola oil, although crumb hardness did not differ.

Hōtō noodles have been a regional dish from the Yamanashi Prefecture. We investigated how eating habits of hōtō noodles have persisted or changed through a literature search, semi-structured interviews, and a questionnaire survey. In modern times, the names for hōtō varied by region. Hōtō was served as a staple dish for regular evening meals throughout the year and was eaten preferentially. People used homemade miso and noodles, as well as homegrown ingredients, such as vegetables, potatoes, and mushrooms, in hōtō. Around 1960-1970, traditional eating habits for hōtō began to change owing to high economic growth. Currently, the names for hōtō tend to be unified. Hōtō is served as a staple dish for regular evening meals during winter and is eaten preferentially. Most ingredients used for making hōtō are now purchased commercially, simplifying its preparation. People commonly use fried tofu as a standard ingredient and pork as an additional ingredient in hōtō, resulting in a more nutritious dish. Our investigation indicated that aspects of eating habits for hōtō have changed over time, and hōtō has been passed down to the current generation as a regional dish.

Between 2013 and 2014, a study was conducted on the culinary practices of five women aged 60-70 years, with over 30 years of cooking experience, in the Geihoku Mountainous Area and the Chubu Plateau of Hiroshima Prefecture. Their cooking practices from 1955 to 1965 were examined, focusing on the dish "Sanbai-san," which is associated with rice planting festivals and shared across these regions. Historical records were reviewed to validate details about "Sanbai-san." In these three regions, "Sanbai-san" featured offerings including "rice balls covered with soybean flour," "bean rice wrapped in magnolia leaves," and "Chishamomi." This tradition was documented in Hiroshima Prefecture's historical material, excluding Fukuyama. Variations in consumption practices and dish content, such as eating "Sanbai-san" in the rice fields or during the "Shiromite" event, were recorded in these records. Collaborating with local communities to incorporate dishes like "Sanbai-san" into school meals could effectively preserve such traditional household cooking practices for future generations. This inference is drawn from the educational benefits that have been observed in real-world scenarios.