Food Forum

THE JAPANESE TABLE

The Japanese Table presents a variety of themes regarding traditional Japanese food culture. In each volume, a specific topic such as history, customs and food groups, is explored from several different angles.

Vol. 36  No.1 The Secrets of Taste in Japanese Cuisine by Tohru Fushiki

new

Smell

In our new Feature series, Food Forum looks at the complexities of taste in Japanese cuisine. Here we explore the sensation of smell and the essential role it plays in Japan’s food culture.

Vol. 35
Global Fare in Contemporary Japan

No. 1
French Cuisine
No. 2
Italian Cuisine
No. 3
Chinese Cuisine
 

Vol. 34
Japanese Feasts for Special Occasions

No. 1
Notable Nineteenth-Century Banquets
No. 2
Festive Food in the Home
No. 3
Remarkable Restaurant Cuisines
No. 4
Food Fit for the Divine

Vol. 33
Japanese Tea

No. 1
Its Growing Global Appeal
No. 2
The Culture of Chanoyu
No. 3
Sencha
No. 4
Its Healthy and Nutritious Benefits

Vol. 32
Japanese Noodles

Vol. 31
Annual Events and Traditions

No. 1
Spring: From the New Year to Cherry Blossoms
No. 2
Summer: From Hatsugatsuo to Tanabata
No. 3
Autumn: Obon, Moon-Viewing and Grilled Eel
No. 4
Winter: From Harvest to New Year

Vol. 30
Washoku and Health

No. 1
Global Nutrition and Longevity
No. 2
The Secret of Longevity in Japan
No. 3
Soybeans, Longevity and Women’s Health
No. 4
Toward Better Health Worldwide