| Traditional food in Ishikawa prefecture-components of Ishiru (fish sauce) in Noto peninsula and its possibilities as a functional food | Toshihide Michihata, Food Processing Laboratory, Industrial Research Institute of Ishikawa |
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| Tofuyo is an indigenous fermented food in Okinawa, Japan; Its history, chemical characteristics and physiologically functional properties | Masaaki Yasuda, Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus |
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| Deliciousness and physiological function of heshiko and narezushi processed from mackerel as traditional marine fermented foods in Fukui, Japan | Yoshiaki Akahane, Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University |
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| The history and medical food of Baccillus subtilis natto | Hiroyuki Sumi, Department of Physiological Chemistry, Kurashiki University of Science and the Arts |
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| The Course of Miso development and its expected effectiveness | Kawano Kazuyuki, Masuyamiso Food Laboratory |
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| Healthy function ingredients of kombu, alginic acid and fucoidan | Hiroshi Aoki, Research and Development Department, Hokkaido Industrial Technology Center |
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| Recognition of protein nutrition status in the brain regulates preference for umami taste substances and sodium chloride | Kunio Torii, Institute of Life Sciences, Ajinomoto Co., Inc.. |
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