FOOD CULTURE No.29
- Download by Content (PDF)
-
- FOOD CULTURE No.29 COVER
- Greeting
- The Tohoku Region and Soy Sauce Alternatives
Professor Hiroshi Tachi, Tokyo University of Agriculture - Koikuchi Soy Sauce Plays Lead Role in the Kanto Region
Professor Hiroshi Tachi, Tokyo University of Agriculture - Soy Sauce Brewing on the Kii Peninsula and Shodoshima Island
— Wooden Barrels: Contrasting Tradition and Change —
Nami Fukutome, Associate Professor, Tokyo Seiei College - Koshinetsu and Shizuoka Soy Sauce Brewing
— Development of a Multipurpose Seasoning and Pickling Culture —
Nami Fukutome, Associate Professor, Tokyo Seiei College - How Sweet Soy Sauce Came About in Yamaguchi and Kyushu
— The Spread of Refermented Soy Sauce and Mixed Soy Sauce —
Yuka Utsunomiya, Associate Professor, Gakushuin Women's University - Observations from 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