FOOD CULTURE No.25
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- FOOD CULTURE No.25 COVER
- Greeting
- 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 EnvoyHiroko 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