FOOD CULTURE No.29 COVER | |
GREETINGS | |
The Tohoku Region and Soy Sauce Alternatives | |
Professor Hiroshi Tachi, Tokyo University of Agriculture | |
Koikuchi Soy Sauce Plays Lead Role in the Kanto Region | |
Professor Hiroshi Tachi, Tokyo University of Agriculture | |
Soy Sauce Brewing on the Kii Peninsula and Shodoshima Island — Wooden Barrels: Contrasting Tradition and Change — |
|
Nami Fukutome, Associate Professor, Tokyo Seiei College | |
Koshinetsu and Shizuoka Soy Sauce Brewing — Development of a Multipurpose Seasoning and Pickling Culture — |
|
Nami Fukutome, Associate Professor, Tokyo Seiei College | |
How Sweet Soy Sauce Came About in Yamaguchi and Kyushu — The Spread of Refermented Soy Sauce and Mixed Soy Sauce — |
|
Yuka Utsunomiya, Associate Professor, Gakushuin Women's University | |
Observations from 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 |
|