This paper is a result of the research about reactions to the New Year in terms of dishes. Twelve keywords that represent the reactions have been detected through the Big Data analysis in search logs held by Cookpad Inc. They include “Curry,” “Washoku,” “Diet,” “Remake” and others. Furthermore, this paper reports a result of analysis about the motives behind the reaction. Mainly three motives were detected: (1) changing flavor, (2) usage of amassed foods and (3) health reasons. Next, this paper reports their historical background. Probably they existed from the Taisho period. Especially “Remake” has frequently been used as a search word in 2012, and in the 1980s “Diet” has been noticed.

This study aimed to clarify the characteristics of school lunch in Sweden, where environmental education since childhood is considered as important. I conducted the field research at one preschool, two primary and junior-high schools, and one high school in Uppsala and Knivsta in September 2017. I directly observed the preparation at cooking facilities and eating at dining rooms, and interviewed chefs and cooks of school lunch, responsible management officers for school lunch at local government, and a researcher at Uppsala University.

In Sweden, the government has set the regulation of school lunch, such as free supply of school lunch during compulsory school periods, and providing 30% of recommended dietary energy and nutrients per day by school lunch. The meals of school lunch were composed of hot main meal, cooked potatoes, rice or pasta, bread, butter and salad bar. Milk and water were provided as beverages. Special meal for vegetarian was to be provided every day, and specially considered meals for pupils with food allergy were also provided. In addition, the meals paid attention for the preference of immigrants and refugees were also provided.

The local government is responsible for the school lunch. The school lunch utilized the system via internet, and the school lunch is provided as cafeteria type so that the school pupils have chosen their own menu at each meal.

Learning environmental issues through food education is considered as significant in Sweden. For instance, composting leftover foods as organic fertilizer and recycling raw wastes as the resource of bio-energy were conducted. The target for increasing the proportion of organic food for food staffs of school lunch has been set. School lunch was provided with consideration for various cultural background of school pupils in terms of food culture.

The purpose of this study is to discover some factors of local cuisine which have remained even to the present. The researcher referred to three wedding menus of the end of Edo period (1827–1852) which had been kept in a family of distinction in northern Nakadori, Fukushima Prefecture. The research was made regarding the menus which have been handed down to the present. They are “Tsuto Tofu” in Aizu, Fukushima Prefecture, “Mukuri Buna” in Okitama, Yamagata Prefecture, and “Keiran” of the ancient Nanbu Clan in Iwate Prefecture. “Kanjikikurumi” was not identified as to whether it originally belonged to Miyagi Prefecture or Niigata Prefecture. This can be seen clearly elements to pass on local cuisine, (1) ingredients of cooking (2) deliciousness of cooking (3) new cooking methods (4) extraordinary (5) love and pride of locality (6) find a heart of hospitality.

This study used a questionnaire and photographs of dishes to analyze daily meals of students, with a focus on staple food preference. The study compares the characteristics of actual meals of two groups: a “rice group” who regularly eat rice for breakfast, and a “bread group” who regularly eat bread for breakfast. In addition, the impact of staple food consumption for breakfast on dietary patterns of breakfast and dinner was analyzed. Using a brief-type self-administered diet history questionnaire (BDHQ), we also examined whether there was any difference between the rice group and the bead group in terms of nutrients and food products consumed.

In terms of feeling satisfied after a main dish and side dish for breakfast, the rice group felt more satisfied. Regarding the impact of staple food consumption for breakfast on dietary patterns of dinner, the rice group consumed more fruits. From the results of a brief-type self-administered diet history questionnaire (BDHQ) on those who answered “almost always eat rice for breakfast” and “almost always eat bread for breakfast”, there was no significant difference in nutrients. With respect to types of food products, a significant difference was found in rice, bread, and seasonal citrus fruits. It was found that seasonal citrus fruits were consumed more by the “almost always eat rice” group.

These results suggest that those who have a habit of eating rice for breakfast may adopt a more balanced diet