This study examined the actual service of local cuisine in elementary school lunches in Hiroshima Prefecture and the methods of introducing such cuisine. Forty-five local dishes were selected from four sources, including cookbooks published by public agencies, and the extent to which they were included in elementary school lunch menus was determined. On average, 6.0 local dishes were served per year, and more local dishes were served in the standardized menu than in unique menus. In addition, diet and nutrition teachers were surveyed regarding the serving of local dishes. Proposing cooking processes that are compatible with increased awareness of local cuisine and the volume of food preparation might be important.

A new cooking process using a steam convection oven was devised for seven dishes listed in all sources. Sensory testing was conducted, and physicochemical comparisons were made the results suggested that all dishes could be introduced into school lunches.

While some local cuisines are difficult to serve in school lunches for hygiene reasons, serving local cuisine in school lunches and introducing local cuisine knowledge could help students pass on culinary culture in the future.

This study explored the effects of rice variety (japonica and indica) and heating temperature (75°C, 85°C, and 95°C) on the properties of vacuum-fried rice, including composition, water absorption, texture, palatability, and thermal characteristics.

Vacuum-fried rice exhibited lower moisture content and higher fat and energy levels compared to polished rice, with these effects intensifying at higher temperatures. The water activity of approximately 0.3 in vacuum-fried rice suggests reduced susceptibility to microbial growth and lipid oxidation. After 60 min of water absorption, the vacuum-fried rice softened significantly. Sensory evaluations indicated that japonica vacuum-fried rice received higher ratings for appearance. At 95°C, the rice demonstrated greater hardness and ease of swallowing. Overall, the 95°C Japonica vacuum-fried rice was preferred for taste. Given its high energy content and suitability for consumption after water absorption, vacuum fried rice shows potential for use in disaster situations.

To promote rice consumption and effective utilization of vegetables, a study was conducted on the fermentation of rice and various vegetable mixtures using marine-derived lactic acid bacteria. In this study, lactic acid-fermented food prototypes were prepared using mixtures of rice and vegetables, including taro, sweet potato, yam, wild yam, Brussel sprouts, carrots, strawberries, and melons. The number of lactic acid bacteria in the fermented foods ranges from 10¹¹ to 10¹⁴ colony-forming units (CFU) per/milliliter. Fermented foods exhibit differences in their physical properties depending on the type of vegetables used. The antioxidant capacities of the prototypes either decreased or did not change significantly after lactic acid fermentation. Similarly, total polyphenol content showed no significant change with lactic acid fermentation. These findings suggest that the fermented foods developed in this study are promising plant-based fermented foods rich in lactic acid bacteria.