FOOD CULTURE No.25 COVER
GREETINGS
Soy Sauce and Traditional Local Dishes
Characteristics of Japanese Soy Sauce
Hiroshi Tachi (Professor, Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture)
Soy Sauce and Traditional Local Dishes
Continuation of Washoku Culture, and Traditional Local Dishes
Ayako Ehara (Professor Emeritus, Tokyo Kasei Gakuin University)
We love to hear people say “Washoku is great!”
Charms of Washoku,Traditional Japanese Cuisine Part.2
World Report
My Experience in Europe as Japan Cultural Envoy
Hiroko Nakazawa (Professor at Nagano Prefectural College)
Soy Sauces of Asia
『Soy Sauce Usage in the Philippines, Thailand and Vietnam』
Food Coordinator and Cooking Culture Researcher, Nami Fukutome
Topics
[Bicentennial Event for Nagareyama Shiro-Mirin] Report
Industry-Government-Academia Collaboration:
Food Culture Seminar “Washoku and Mirin”
〈July 20, Sunday, 2014 at Nagareyama City Lifelong Learning Center〉
Kikkoman Institute for International Food Culture
