FOOD CULTURE No.26
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- FOOD CULTURE No.26 COVER
- Greeting
- Soy Sauce and Traditional Local Dishes
Regional Characteristics of Soy Sauce Identified by Analytical and Sensory Properties
Hiroe Otomo and Miho Imamura, Research and Development Division, Kikkoman Corporation
Tsutomu Sasaki, Product Development Division, Kikkoman Food Products Company
Kunitomo Kizu, Production Division, Kikkoman Food Products Company - Regional Characteristics of Japanese Soy Sauce
Hiroshi Tachi, Professor at Tokyo University of Agriculture - Soy Sauce and Local Cuisine
Characteristics of Soy Sauce Found in Regional Dishes
Food coordinator and cooking culture researcher, Nami Fukutome
Aoyama Gakuin Women's Junior College, Associate Professor, Yuka Utsunomiya - Dietary Life in Japan and Regional Characteristics of Soy Sauce
Ayako Ehara, Professor Emeritus at Tokyo Kasei-Gakuin University - World Report
Getting to Know Washoku and Experiencing its Delights
A Kikkoman Event Held at Expo Milano 2015 - Kikkoman Institute for International Food Culture