FOOD CULTURE No.28
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- FOOD CULTURE No.28 COVER
- Greeting
- Hokkaido Food Culture: Mentsuyu and the Emergence of Kombu Soy Sauce
Professor Hiroshi Tachi, Tokyo University of Agriculture - The Birth of Usukuchi Soy Sauce and Kinki Soy Sauce
Professor Hiroshi Tachi, Tokyo University of Agriculture - Hokuriku Soy Sauce Brewing
— From Edo to Showa —
Nami Fukutome, Food coordinator and cooking culture researcher - Cultural Zone of Tamari and Shiro Soy Sauces Around the Bays of Ise and Mikawa (Aichi, Gifu and Mie Prefectures)
Yuka Utsunomiya, Associate Professor, Department of Japanese Culture, Faculty of International Cultural Exchange, Gakushuin Women's University - Commentary on 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