The Winter-sweetened Technique (WST) was developed at the Tohoku National Agricultural Experiment Station in the early 1990s. In the WST, cold winter air is let into greenhouses in northern Japan to make Nappa taste better and richer in nutrients. Nappa is a generic name of Japanese leaf vegetables such as headless Brassica, spinach or chrysanthemum with a length approximately 25 cm, and mainly eaten boiled. The WST operation is quite easy for farmers, opening doors and side films of greenhouses when Nappa has been grown to the marketable size. However, unexpected problems had come out after the extension started. As a member of its developers, I recorded the inside stories in this paper to consider the relationship between technical developments and extensions.
　In the WST, low temperature exposure for one to two weeks enriches sugar and functional components in Nappa, and changes the shape of its leaves to rosettes. Traders disliked the shape, however consumers prefer it due to the excellent taste. Convinced by consumers’ acceptance, we made efforts to inform them that the rosette shape is the proof of WST. Gradually, farmers started to produce WST Nappa, and distribute it in small local markets. The WST was featured in programs on TV and articles in newspapers.
　In 1999, a seed company introduced to farmers and traders a cultivar of the rosette shape produced even in higher temperatures. Production of the so called WST Nappa increased rapidly, and it was supplied to markets in Tokyo. However, these farmers with less understanding of WST could not continue to open their greenhouses through the days for enough time. The Nappa lost the WST qualities. The situation has continued until now. In other areas, high quality WST Nappa has been produced using normal cultivars by farmers with their good understandings of the WST.

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　Tarako, which is mainly prepared from the Walleye Pollock ovary, is a popular seafood product in Japan. However strange taste of the product has been reported, which is thought to be related to ovarian maturity. However, this remains to be confirmed. In this research, sensory assessment, electric taste sensor analysis and chemical analysis were carried out. Results confirmed that there is the difference in taste depending on ovarian maturity. However the amount of hydroperoxide, i.e., TMA/TMAO, showed no marked difference. However, the amount of the amino acids conferring the bitterness was higher in immature ovaries than in sufficiently mature ones.

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この論文では、札幌市立大学デザイン学部の有志の学生による「北海道ってどんな色？君だけの

作り」というワークショップの結果を色選択とテーマ設定の側面から分析したものである。このワークショップは2018年8月5日日曜日に開催された「ACU 学びシェア 北海道150年 キッズワークショップ2018」のイベント内で行われた。ワークショップ内では、子どもたちはマーブリングという表現技法を用いた、北海道の名産品や名所を表す自分のオリジナルを制作した。

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大阪の天神祭は、1日に100万人以上の人出があるメガイベントであり、会場である街中がごみ箱の中のような状態となる。天神祭をごみの出ない持続可能な祭にするための基礎資料として、2016 年にごみの組成分析を実施した。調査結果より飲料容器が重量比で約4割を占めていることがわかった。さらに、トレイやフィルムやカップ類もあわせると、容器包装類がごみの約6割を占めている。これに割箸や串、食べ残し飲み残しをあわせると、ごみの重量の3/4が飲食関連である。天神祭は日本一露店の多い祭としても有名であり、飲食の楽しみや賑わいを残しつつ根本的にごみを減らす策が必要である。もう一つ注目すべき品目が、PR用である。ごみ箱中のPR用の重量組成は、3～4％にものぼっている。企業や商品の真のPRにつながるような方法についても企業側とともに再検討が必要である。

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This study used the EMG (electromyography) machine telemeter System WEB- 1000 to record the muscle activity and the sampling rate 1,000 Hz was used as the record condition of the bamboo moisture by immersed bamboo in water on 4-hour and 3-day would affect the muscle activity during separated bamboo by bending process Thirteen muscles which bilateral side of Pectoralis major, Biceps brachii, Triceps brachii, Latissimus dorsi, Gluteus medius and only right side of Rectus abdominis, Extensor carpi radialis longus and Flexor carpi radialis were recorded As a result, the bilateral side of Biceps brachii, right side of Extensor carpi radialis longus and Flexor carpi radialis, left side of Triceps brachii showed the difference quite clearly When the craftsman was bending the bamboo he was necessary more effortful by these muscles activity on the 4-hour immersed bamboo in water than the 3-day

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