Kikkoman Corporation has published The Spirit of Japan’s Food Culture – Tradition and Fusion, to celebrate the 50th anniversary of the start of nationwide marketing in the U.S. The book comprises condensed articles and recipes which originally appeared in Food Forum, as well as new material on Japanese food culture and soy sauce.

The book aims to introduce Japanese food culture overseas, and features writings which reflect both the tradition of Japanese food culture and its fusion with other food cultures. Copies of the book were presented to those attending the Food Culture Symposium during the Japanese Food Culture Festival in New York.