FOOD CULTURE No.27 COVER | |
GREETINGS | |
Changes in Nikkei Cuisine, as Viewed from Recipe Books (Brazil) | |
Research Fellow, Institute for Migration and Ethnic Culture Studies, Waseda University, Shigeru Kojima | |
The Impact of Chinese Food Culture on Japan Research on Gyoza Culture in Japan and China: How the Chinese dish fused into Japanese cuisine, and its historical background |
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Hideaki Otsuka (University of Tsukuba) | |
Series Soy Sauces of Asia 『Asian Soy Sauces in Japan』 |
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Food coordinator and cooking culture researcher, Nami Fukutome | |
Kikkoman Institute for International Food Culture |
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