In this papre, the hocho-shiki (fish filleting ceremony) indigenous to Mie Prefecture was investigated and its historical background and relationship to native industries were researched.
1. The tradition of the hocho-shiki, in which fish is prepared without touching it through the use of metal chopsticks, was preserved in four areas and a similar event was preserved in five areas of Mie Prefecture. All ceremonies were localized in the Shima region of central Japan.
2. Gray mullet, an important fish in the fishing industry of the Shima region, is used in the hocho-shiki.
3. The hocho-shiki is performed as a New Year's event together with the tradition of drawing a bow. This suggests that the old traditions and customs of samurai bushi became such Shinto rites as the hocho-shiki, the mana- bushi, or the mana-ita.

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Recently, people have been more attentive to their health.
Twenty years ago, we reported the preferrd extent of taste about every single quality of taste, such as saltiness, sweetness and sourness.
In this paper, we report the preferred extent of taste we found vecently and how the previous one has been changed.
1) The preferred central extent of saltiness was from 0.47% to 0.91%, the intolerable extent was from 1.65% to 2.86%.
2) The preferred central extent of sweetness was from 7.0% to 13.8%, the intolerable extent was from 24.5% to 40.5%.
3) The preferred central extent of sourness was from 0.020% to 0.110%, the intolerable extent was from 0.210% to 0.730%.
4) Compared with the preferred concentration about sweetness we found twenty years ago, both the preferred and intolerable extent have't changed.
Both kinds of extent about saltiness and sourness had significant differences and shifted to lower concentration.
5) Compared with the extent of the preferred concentration about evrey single quality of taste we found twenty years ago, the preferred central extent have bee narrowed and the preferred central extent of saltiness and sweetness had significant differences.
The intolerable extent of the three kinds of tastes has not been changed.

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Similarities and differences between parents and children in beverage drinking behavior and preferences were investigated using female college students and their parents as subjects, yielding the following results.
More female college students than their parents drink all of the beverages except vegetable juice. They drink them at mealtimes, and it was inferred that they drink a variety of beverages at mealtimes. The reasons given for choosing the beverages was “custom” for milk, “good for health” for dietary fiber beverages, “thirst” for cooffeer/tea (with and without sugar), and isotonic beverages, and “I like them” for lactic acid bacteria beverages, fruit juices, and coladrinks/carbonated beverages. Thus, parent-child differences were observed, and a tendency for the eating habits of female college students to be independent was inferred. There was a high percentage of agreement among all three persons in regard to regular drinking of milk, lactic acid bacteria beverages, fruit juices, green tea/oolong tea, and coffee/tea with sugar, and they were desired in terms of preference. Milk was chosen because “Its good for health” and green tea/oolong tea because of “thirst, ” and it was inferred that they were kept on hand in the home. In addition, both parents drink green ter/oolong as a “custom, ” and mothers predominated among those who drink them at mealtime/other times at home. Thus, differences were observed between the drinking behavior of the female college students and their parents.

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