shimi-mochi is a preserved food in the Tohoku area of Japan. The main materials used for shimi-mochi are glutinous rice and non-glutinous rice powder. shimi-mochi is repeatedly frozen and thawed in natural cold air to dry. It is soaked in water and cooked to eat, making it tender and easily broken. We made artificial shimi-mochi in this study by only using those main materials. The effect of the freezing and drying conditions on the characteristic inner structure and sensory properties of artificial shimi-mochi were investigated. It was possible to make artificial shimi-mochi by freezing and drying at －5℃ for 18 hours and at 3℃ for 6 hours, repeating this cycle for 28 days. Artificial shimi-mochi produced in this way had many vacant spaces similar to the traditional product, although it absorbed water in a shorter time than the traditional product. After absorbing water, artificial shimi-mochi retained its shape and, after cooking, retained its softness and stickiness for a significant time. Artificial shimi-mochi had the characteristic inner structure and sensory properties of the traditional product. Although the visual appearance was similar, the inner structure of artificial shimi-mochi produced under other conditions was completely broken after absorbing water. This result revealed that subtle differences in the process of freezing and drying affected the success or failure of producing artificial shimi-mochi.

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  The foodstuffs and menus for voluntary distribution needed after future emergencies are proposed based on an analysis of current food trends and a nutritional assessment of the rations distributed by Peace Boat, a non-governmental organization.
  The distribution of food supplied by the NGO incorporated many vegetables which were likely to be in shortage for the victims, although there was insufficient meat, fish and milk/dairy products to provide protein. Meal menus consisting of multiple dishes and hot dishes were provided. An insufficiency of staple food, main dishes and milk/dairy products resulted in a nutritional value below the desirable level. We therefore focused on providing sufficient levels of energy, vitamin B₂, and calcium, which were all low on the nutritional evaluation, and propose menus in consideration of their shelf lives to provide an adequate supply of these components.

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  Since the adoption of reform and opening up policies, China has seen rapid economic and political development as a result of the introduction of a market economy. This has been especially the case since 2000, years in which large-scale urban exploitation led to the expropriation of arable land and collective farms. This, in turn, saw an increase in the number of land-deprived peasants. As an adequate social security system was not in place, the problem of land-deprived peasants became a significant social issue. In order to understand the social security conditions of urbanites, ordinary peasants and land-deprived peasants, this research compares and analyses the social security system in China. While there was a social security system for urbanites, land was seen as performing that function for peasants. However, once the peasants lost their land, there was no social security system to replace it. Therefore, local governments attempted to implement their own social security system based on the economic development of their region. In this study, we focus on the social security situation of land-deprived peasants, as administered by local governments in the heavily urbanised BSG (Beijing, Shanghai and Guangzhou), and we describe the difficulties that they face.

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