Pickled vegetables have been popular traditional food items in Japan, which serve as the source of dietary fiber, various vitamins and minerals. However, it is possible that increasing its consumption results in an increase in the salt intake and may induce hypertension.
We studied salt and sugar contents and pH of pickled Chinese cabbage. The preparation of Chinese cabbages pickled for 12 hours with 2% salt in the summer and that pickled for 24 to 36 hours with 2% salt in the winter were evaluated significantly higher than the other preparations on sensory test. The salt concentration of the former was 1.56% and that of the latter was 1.20-1.24%. These values were lower than the salt concentrations of commercial pickles available in the market. In both preparations salt concentration positively correlated with their sugar concentration.

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We conducted a research on dietary pattern of farmers during the winter in Asahikawa area in Hokkaido. The results were as follows:
1) Intakes of each nutrient surveyed were assessed to be excellent among the subjects. Energy intakes from protein, fat and carbohydrate were 15.3, 17.8 and 66.9% of the total energy intake, respectively. The energy intake from protein was higher and that from fat is lower than the values recommended.
2) Intakes of rice, beans, seaweeds and seafood were higher, and those of wheat, fats and meat were lower than those of non-farming families reported in the National Nutrition Survey (1983).
3) Beans, vegetables and seaweeds were important sources of calcium and iron among the subjects.
4) The average number of dishes prepared per day was as high as 12.3 (3.9 for dishes for energy sources, 1.90 for main dishes and 7.09 for side dishes). A marked variety' was observed in food items used for side dishes.

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A fact-finding survey on preference for Tofu (soybean curd) was conducted among elementary school children, junior high school students and housewives in Fukushima prefecture by dividing the area into 4 districts. Children and students were asked to state their preference for Tofu and those in charge of cooking at their homes were asked rationale for cooking Tofu dishes, frequency and method of purchase. The results are as follows.
1) 66.9% of elementary school children and 38.0% of junior high school students responded that they liked Tofu, 27.8% and 53.4% neither liked nor disliked Tofu, and 5.3% and 8.6% disliked Tofu, respectively. The significant difference in preference was observed at p<0.01 between children and students. Dishes they liked were Miso-bean paste soup, Mabo Tofu-Chinese dish with chili, Hiyayakko (Tofu served cold), and Yudofu (Tofu served hot).
2) Over 85% of dishes favored by those in charge of cooking were Miso soup, Yudofu, Hiyayakko and Mabo Tofu. Less than 6% each indicated their preferences for Iridofu (stir-fried Tofu), Nimono (cooked Tofu), Shiraae (Tofu dressing for vegetable dish), and Agedashi Tofu (deep fried Tofu).
3) Over 50% of those in charge of cooking indicated the reason for their choice of Tofu as nutritious, suggesting that the recognition that Tofu was a nutritiously excellent food was prevalent. Other reasons were they liked the taste, easy to prepare, and economical in price.
4) The frequency with which Tofu dishes were served was 2 times per week and 3 times per week respectively in 27.6% and 25.6% of elementary school children's homes. Two times per week and 3 times per week in 29.9% and 27.1% of junior high school students' homes. The average was 2.9 times per week.
5) Preference for types of Tofu were Momen Tofu (coarse texture tofu) 59.6% and Kinugoshi Tofu (fine texture tofu) 39.2% in all the districts, but in Aizu District, the percentages were 26.6% and 68.8%, respectively.
6) Overwhelming number of respondents purchased Tofu from supermarkets, and very few purchased from Tofu speciality shops. In all the areas, people did not specify any particular shop to buy Tofu from.
7) Respondents indicated they liked the present size, shape and package of Tofu, but they would prefer Tofu to be firmer in texture.

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[in Japanese]

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