FOOD CULTURE No.27
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- FOOD CULTURE No.27 COVER
- Greeting
- 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
Hideaki Otsuka (University of Tsukuba) - Series
Soy Sauces of Asia
『Asian Soy Sauces in Japan』
Food coordinator and cooking culture researcher, Nami Fukutome - Kikkoman Institute for International Food Culture