FOOD CULTURE No.33
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- FOOD CULTURE No.33 COVER
- Greeting
- Made-in-Brazil Soy Sauce: The Birth and Potential of Japanese Brazilian Soy Sauce
Shigeru Kojima, Research Fellow, Advanced Research Center for Human Sciences,
Waseda University - Use of Soy Sauce in the Edo Period as Shown by Genten Gendaigoyaku Nihon Ryori Hiden Shusei
Yuka Utsunomiya, Professor, Gakushuin Women's College Maho Matsumoto, Yuka Ogata, Feng Mei Yu, and Sara Komoda, Gakushuin Women's College - Kikkoman Institute for International Food Culture