To understand air pollution situation in Kumamoto City, monitoring was conducted every summer （June） and winter （December） for 24 years from 1996 to 2020 at 24 locations along major roads in Kumamoto City using the AMAYA nitrogen dioxide（ NO₂） concentration measurement method. Based on the highest and average values of the measurement results, the 24-year trend of air pollution in Kumamoto City was graphed, and the situation was analyzed and discussed. The results were as follows: （1）The maximum concentration for summer was 0.085ppm in 1996, and the highest average concentration was 0.052ppm during the same year. As for winter, the maximum concentration was 0.113ppm in 2002, and the highest average concentration was 0.071ppm in 2003. Thus, it can be inferred that the air quality of major roads in Kumamoto City from 1996 to 2004 was very bad. （2） The results over the 24-year period show that there has been a gradual decline in NO₂ concentrations both in summer and winter, indicating that air pollution in Kumamoto City is improving. （3）Annual winter trends show an increase from 0.027ppm in 2019 to 0.037ppm in 2020, so the results of the winter 2021 measurements will be noteworthy.

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The author teaches basic information subjects in two departments at Shokei Junior College. The contents of these classes are almost the same. In the first semester of this academic year, 15 lessons were taught each week as originally planned in one of the classes. In the other class, three lessons from mid to late May were unavoidably cancelled to prevent the spread of the coronavirus. Three make-up sessions were held at the end of the semester. During the first and fifteenth sessions of each class, a survey on the mindset of students was conducted. Survey results were then compared to verify the impact of the lesson cancellation measures on learning.

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Each area of Kumamoto Prefecture has wonderful foods that have been made with knowledge and ingenuity by trial and error by older generations in a variety of circumstances. However, currently these local dishes have been slowly disappearing from our lives. Furthermore, through its “Fourth Basic Plan for the Promotion of Dietary Education”, the Japanese Ministry of Agriculture, Forestry and Fisheries described the “promotion of food education supporting sustainable food” in light of the fact that Japanese food has been registered as an intangible cultural heritage by UNESCO. In addition, the ministry is encouraging citizens to rediscover the charm of traditional foods such as local dishes, traditional vegetables and fermented foods, and wants to provide opportunities to learn about the traditional food culture of Japan, local dishes of the region, and their history and cultural background. It has thus become necessary to learn the characteristics, origins, and preparation methods of local foods, and then pass these local foods on to future generations. In part one and two of the author’s previously published works on the subject, it was explained how the development of such new dishes can be divided into four types. This paper （part 3） reports on local cuisine and its origins, which are closely related to the historical figures of Kumamoto.

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