FOOD CULTURE No.28 COVER | |
GREETINGS | |
Hokkaido Food Culture: Mentsuyu and the Emergence of Kombu Soy Sauce | |
Professor Hiroshi Tachi, Tokyo University of Agriculture | |
The Birth of Usukuchi Soy Sauce and Kinki Soy Sauce | |
Professor Hiroshi Tachi, Tokyo University of Agriculture | |
Hokuriku Soy Sauce Brewing — From Edo to Showa — |
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Nami Fukutome, Food coordinator and cooking culture researcher | |
Cultural Zone of Tamari and Shiro Soy Sauces Around the Bays of Ise and Mikawa (Aichi, Gifu and Mie Prefectures) | |
Yuka Utsunomiya, Associate Professor, Department of Japanese Culture, Faculty of International Cultural Exchange, Gakushuin Women's University | |
Commentary on the Survey into Regional Characteristics of Soy Sauce and Contributing Factors | |
Ayako Ehara, Professor Emeritus at Tokyo Kasei Gakuin University | |
Kikkoman Institute for International Food Culture |
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