Abstract: A particulate health food includes 100 parts by mass of particulate powdered wood ear mushrooms having a particle diameter of 125 to 250 ?m, and 15 to 35 parts by mass of matcha having a particle diameter of 1 to 100 ?m. A matcha particle of a relatively large particle size and a matcha particle of a relatively small particle size are closely loaded onto surfaces of a powdered wood ear mushroom such that the small matcha particle enters a gap between the large matcha particles. Matcha particles having two different particle diameters and having a brighter color than wood ear mushrooms firmly adhere to surfaces of the powdered wood ear mushroom so that the matcha particles are integrated and become hard to separate from each other even under vibration, and the powdered wood ear mushroom is made more palatable.

Abstract: A rice cooking pot for use in cooking rice in a microwave oven has a container having a top opening for holding rice, an inner lid to be put on the container to close the top opening, and an outer lid to be put over the inner lid and press-fitted on the container. The inner lid has its central portion protruding upwardly in the shape of a sheath and is formed with a big center hole extending vertically through the sheath and with small holes provided around the big holes. The inner lid has its top surface sloping downwards toward the small holes.

Abstract: Recesses are formed in the flat portion of a plate at a distance from the center thereof. Legs longer than the depth of the recesses are provided around the recesses. Both the plate and the legs are part of a one-piece member constituting a baking container. Dough is placed in each recess and the container is placed in the heating chamber of a microwave oven. In this state, the dough is heated with microwaves. Since the recesses are located at portions where microwaves are irradiated uniformly, the dough can be baked uniformly. Also, since the legs serve to support the recesses above the bottom of the cooking chamber of the oven, the heat generated at the bottom of the recesses can be effectively dissipated, thus preventing the dough from being locally heated strongly at these portions. This prevents hardening and discoloration of the dough at its bottom face.

Abstract: A cooking hood used in making a cake in a microwave oven has a peripheral wall and a top wall formed with a center hole similar in shape to the top wall itself and is adapted to be put over a cake mold containing dough for a cake. The cake mold containing the dough and covered with the hood is put in a microwave oven to heat the dough to form a cake. The center hole is of such a size that the steam rising from the dough being heated will be released gradually through the hole so that the cake will be baked uniformly from the inside to the outside. The dough is made by kneading whipped egg, sugar, sifted flour, a fat such as margarine and water or milk with a whipper. The content of the water or milk should be larger by about 20 percent than when baking a cake of the same size in a gas or electric oven. The weight ratio of the water or milk to the flour should be about 55 percent.