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FOOD CULTURE No.28 COVER |
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GREETINGS |
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Hokkaido Food Culture: Mentsuyu and the Emergence of Kombu Soy Sauce |
| Professor Hiroshi Tachi, Tokyo University of Agriculture | |
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The Birth of Usukuchi Soy Sauce and Kinki Soy Sauce |
| Professor Hiroshi Tachi, Tokyo University of Agriculture | |
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Hokuriku Soy Sauce Brewing — From Edo to Showa — |
| Nami Fukutome, Food coordinator and cooking culture researcher | |
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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 | |
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Commentary on the Survey into Regional Characteristics of Soy Sauce and Contributing Factors |
| Ayako Ehara, Professor Emeritus at Tokyo Kasei Gakuin University | |
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Kikkoman Institute for International Food Culture |
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