Food consumption during the Edo period has not been well researched. Therefore, in this study, I analyzed food consumption in the late Edo period using a document called “kayoi.” It is a shopping book that the store issued for each house. “Kayoi”contains purchase information such as purchase date and amount. The subject of this study is the Kitamura family, a merchant family which lived in Honkatata Village (Current Honkatata, Otsu City, Shiga Prefecture). I focused on the Kitamura family’s tofu purchase as it was one of the most common ingredients at the time.Using the Kitamura family’s “tofu kayoi (豆腐の通),” I investigated the number of stores from where tofu was purchased, the purchase frequency, merchandise purchased, and purchase amount. Consequently, I found out that there are many stores, high number of purchases, variety of merchandise, large purchase price, etc. In addition, it was found that the abundance of merchandise in stores impacted consumption behavior.

Indonesian traditional fermented foods are well known for their diversity, characteristic flavors and storage stability. Recently, food culture in Indonesia has been changing due to mass production, cold chain development, and the importation of a variety of foods. Questionnaires inquiring about their buying habits concerning traditional Indonesian fermented foods were distributed to Indonesian teenagers and adults in their twenties and returned from 125 participants (37 male and 88 female participants). Tempe is a traditional Indonesian food made from fermented soybean and was the most popular fermented food for all participants. Fermented seasonings were frequently purchased; however, some seasonings were not taken up as typical Indonesian fermented foods by the participants. Even though yogurt is not a traditional Indonesian food, the participants recognized it as a fermented food product and frequently purchased it. In addition, there was no clear relationship among buying habits, family situation, ethics, and birthplace.