In accordance with the revision of the Courses of Study for Junior High School announced in 2017,“ inheritance and creation of lifestyle culture” is listed as a new goal for home economics, and lesson plans to“ enhance practical and experiential activities to deepen scientific understanding of life” are required for class improvement. Therefore, using miso, a traditional Japanese food, as a teaching material, we studied its history and regional characteristics, prepared miso, and observed the changes in color and amino acids due to fermentation. In addition, we conducted experiments to confirm protein degradation, cooking practice using miso as a seasoning, and examined its effectiveness and issues through questionnaire analysis.
　　As a result, 77.4% of the students answered,“ This class was my first experience making miso,” suggesting that making miso was appropriate as a teaching material. Students who answered“ I could understand that miso is a traditional Japanese seasoning” and“ I could understand that miso is a seasoning that can be used in a variety of dishes” were 72.3% and 75.1%, respectively, both high. On the other hand, 55.7% of the students answered that they understood the changes in the composition of foods through experiments, and 58.3% answered that they understood the proteins and amino acids studied in the science field, which was somewhat insufficient. It is desirable to devise and improve teaching methods such as prior learning in order to increase the level of understanding.