Ishizuchi-kurocha, a king of post-heating fermented tea, is produced locally at remote and seculuded place in the mountains of Ehime Prefecture in Japan. The present study was undertaken to investigate about the changes of the components in Ishizuchi-kurocha during the manufacturing process.
Optical density of the tea infusion at 380 nm increased, but amounts of ester type catechins in the infusion decreased on process of becoming moldy. The presence of organic acids such as lactic and succinic acids were newly found after fermentation, which were assumed to be products of microbiological fermentation. The amounts of aroma constituents, especially, acetic acid increased on process of taking out from bucket.
The amounts of amino acid, especially, leucine, thyrosine, histidine, lysine increased on process of becoming moldy.

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We cooked Akagome with an electric cooker under two different conditions, and compared their quality. The following results were obtained.
1) For the purpose of raising water absorption, the temperatures of washing and soaking water were 25 and 30°C, and the water volumes added to rice were 1. 4 and 1. 5 times, cooking time being 25 min, and the period of “Murashi” being 10 min in an electric rice-cooker.
The quality of cooked Akagome rice was compared with the cooked Koshihikari rice under the same cooking condition. The hardnesses of cooked Akagome rice and cooked Koshihikari rice in 1.4 times water by volume added to rice were 4. 85 × 10⁴ and 3. 64 × 10⁴ Pa, their degrees of gelatinization were 80.1 and 85.0%, and their water contents were 59.2 and 63. 5%, respectively. The scanning electron micrographs (SEM) showed starch granules on the surface of cooked Akagome rice.
All the conditions used in the study did not improve the texture (hardness), the degree of gelatinization, and the SEM of surface of cooked Akagome rice.
2) For the purpose of softening the cell wall of starch granule, Akagome rice cooked for 8. 5 or 9.5 min in the pressure cooker and allowed “Murashi” for 7 or 10 min showed palatability by the sensory test, the texture (hardness), degree of gelatinization, water content, SEM of surface which were most similar to those of Koshihikari rice cooked in the electric rice-cooker.

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The properties of frozen-thawed cooked rice of different variety, storage period and cooking method were studied.
The varieties compared between Yukihikari and Koshihikari, which were harvested in 1991. The storage period compared between Koshihikari harvested in 1988 and 1991. They were cooked by three different methods : the normal method, boiling for 20 min followed by murashi for 15 min (20-15); the short boiling method, boiling for 10 min followed by murashi for 15 min (10-15); the short murashi method, boiling for 20 min followed by murashi for 5 min (20 5).
The results are as follows.
1) There were a slight difference in many experimental data between the cooked rice just after cooking and after frozen-thawing for 20-15 Koshihikari harvested in 1988 and 1991. But, the frozen-thawed cooked rice was disliked significantly, compared with the cooked rice served immediately after cooking.
2) Thawing process of the frozen cooked rice of 20-5 Koshihikari, 10-15 Koshihikari and 20-15 Yukihikari caused high degree of water evaporation from rice, large variation of hardness, a minor deformation in surface layer of cooked rice and unfavored taste evaluation in sensory test.

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In order to investigate the effect of mixing temperatures of cream puff paste on the volume of baked cream puff, eggs were mixed with water-fat (butter or salad oil) -flour mixture at 15, 20, 35, 45, 60, or 70°C. Results were as follows :
1) The higher the mixing temperatures, the larger the specific gravity of paste and the smaller the volume of baked cream puff became. At 70°C, eggs coagulated and oil was separated from the paste during mixing, and the paste was not expanded during baking.
2) The paste prepared with salad oil mixed at 15°Cwas largely expanded on baking. But when the paste was prepared with butter mixed at temperatures below the melting point, the dispersion of butter in the paste was not sufficient and the volume of baked cream puff was not large enough in spite of the presence of many air-bubbles in the paste.
3) The apparent fracture energy of the cooked gel of cream puff paste was significantly correlated with the volume of baked cream puff.
4) Magnified photographs of surface of baked cream puff showed that the paste extended smoothly and enclosed vapor when the ingredients were mixed homogeneously.

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In order to understand what sort of whalemeat dishes the Japanese have eaten, I surveyed a number of cookbooks published from the Edo Period to the present day.
The “Geiniku Chomikata, ” an Edo whalemeat cookbook, describes in detail recipes of Bizen no Kuni (today in Nagasaki Prefecture). These have clearly been influenced by Chinese and Korean dietary style.
During the Meiji Period whalemeat was classified both as fish and as meat, and its final classification as meat was made around the end of the World War Two.
Whalemeat has been used in boiled dishes, with sauces, in soups, grilled, raw, deep fried, steamed and in rice and noodles; and prepared in Japanese, Western and Chinese styles. As such it can be used in any kind of dish. Deep fried cooking of whalemeat became popular all over Japan in the middle of the Taisho Period.
Whalemeat, then, has been an important foodstuff for Japanese people.

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The objective of this paper is to analyze the simultaneous heat and moisture transfer from a heated plate on which a wet filter paper is placed to simulate sweaty skin. A parallel model of sensible and latent heat transfer is used for the analysis. In Part 1, the sensible heat transfer rate was measured without placing a wet filter paper on the heated plate (Experiment I). The sensible heat transfer resistance R_t, one of the components of the parallel model, was derived in Part 1 from a series model of the resistance of the air layer under the fabric, the resistance of the fabric itself, and the resistance of the fabric surface to the surrounding environment. As for the latent heat transfer, the same series model was used to analyze the water vapor transfer resistance W_t, measured in Experiment II.
These experiments were conducted under two sets of conditions. In Experiment II, the plate temperature T_b, was set to the same temperature as the environmental air temperature T_a, the measured heat transfer rate was taken as the pure latent heat of evaporation of water, and then the water vapor resistance W_t was evaluated. In Experiment III, Tb was set 10°C higher than T_a and the measured heat transfer rate Q_w includes both sensible and latent heat. The simultaneous heat and moisture transfer was described by an equation of R_t and W_t, which include the parameters for air, thermal and water vapor resistances of materials, air gap length and wind velocity.

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The purpose of this study is to clarify living arrangements and attitudes of people living in two-generation households in a regional city.
1) In the area studied, only 10% had separate living arrangements and most (189 of 208) had shared living arrangements.
2) About half the dwellings were owned by parents. There were three ways of using the dining room, kitchen, and living room : (a) The two generations shared all three; (b) They shared only the kitchen and the dining room; (c) They shared none.
3) The more space they shared, the more they were satisfied. However, there was a slight difference between parents and children in the degree of satisfaction with the present state and their hopes for the future.
4) Fifty-five percent of parents and 40% of children were satisfied with the present state of shared living arrangements.

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The aspects of skin temperature on the aged is considered from the viewpoint of seasons, daily activities, air conditioning and forth.
The following results were obtained :
1) During the day in summer, the skin temperatures on the aged are lower than that of college students, but at night those of the aged are higher. 2) During the day in winter, the chest temperatures of the aged are lower than those of students. The foot skin temperatures of aged are, however, higher, especially among men. That is because of the use of Kotatu.
3) In winter, the chest skin temperatures of the aged are the same as those recorded in summer, because most of them use electric blankets when sleeping.
4) During ambient temperatures are greater than 27°C, chest skin temperatures of aged women is harder to increase than those of female college students, but when ambient temperatures fall bellow 17°C they go down more.
5) As results of considering the relationship between skin temperature and thermal sensation, it was found that insensitiveness increases by aging, and it is more significant in winter.

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