In 2005, Osaka Gas Co., Ltd. and TOHOKU UNIVERSITY performed a joint study, headed by Professor Ryuta KAWASHIMA, on the effect of cooking on brain activity. In this study, 21 retired males were tested. The male subjects all participated daily in cooking exercises. The subjects’ brain activity was monitored and measured before and after the program. The results indicate that cooking stimulates brain activity, thus improving human various brain functions.

Prior to the above study, Tohoku University has already shown in a separate experiment that reading aloud and basic calculation also stimulate, develop, and improve brain functions. In conclusion, in the above mentioned cooking study, it was demonstrated for the first time in the history of the world that daily participation in cooking also improves human brain functions.

In 2004 Osaka Gas also conducted another joint study with Professor KAWASHIMA to test the effects of cooking on brain activity, using the Optical Topography System of The Hitachi Medical Corporation. Measurements were taken in an actual kitchen in 4 stages: planning a menu for dinner, prepping and cutting the various ingredients, frying the cut ingredients with the use of a gas stove, and serving the dishes.

In this study, it was proven that various cooking tasks improve brain activities. It can be concluded by the results of these two joint studies that “cooking activates and improves brain functions.”