Kikkoman Institute for International Food Curture
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FOOD CULTURE No.17 COVER
 
Japan's Use of Flour Began with Noodles, Part 2
The Great Proliferation of Quern-Stones
  By Hiroshi Ito, owner of Nagaura in Ginza


- Unearthing the Four-hundred-year History of a Wholesale Fish Market -
The History of Nihonbashi Uogashi
Part 4: The Vanishing Uogashi

By Issei Tomioka


Supporting Roles in Food Culture II
The Origins and Transition of O-zen

Supervising editor: Hiroshi Ogawa, lecturer at Showa Women's University


Kannazuki Hatsuyuki no Soka
by Utagawa Kunisada, property of Seikado Bunko

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