Broiled horse mackerel, roasted barley used for infusion of Mugicha, Shoyu, and caramel were analyzed for the presence of polycyclic aromatic hydrocarbons. Sixteen kinds of hydrocarbons including those with carcinogenic potency were identified in the fish broiled in a gas broiler but not in the fish broiled in an electric broiler. The smoke generated during broiling, however, was proved to contain many kinds of hydrocarbons including carcinogenic ones, irrespective of the type of broilers used. Raw horse mackerel did not show any detectable amount of hydrocarbons in it. Pyrene and other hydrocarbons including no carcinogenic ones were detected in the roasted barley. Shoyu and caramel were found to be free from such hydrocarbons.