 |
 |
 |
FOOD CULTURE No.27 COVER |
| |
GREETINGS |
| |
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 |
 |