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FOOD CULTURE No.29 COVER |
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GREETINGS |
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The Tohoku Region and Soy Sauce Alternatives |
| Professor Hiroshi Tachi, Tokyo University of Agriculture | |
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Koikuchi Soy Sauce Plays Lead Role in the Kanto Region |
| Professor Hiroshi Tachi, Tokyo University of Agriculture | |
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Soy Sauce Brewing on the Kii Peninsula and Shodoshima Island — Wooden Barrels: Contrasting Tradition and Change — |
| Nami Fukutome, Associate Professor, Tokyo Seiei College | |
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Koshinetsu and Shizuoka Soy Sauce Brewing — Development of a Multipurpose Seasoning and Pickling Culture — |
| Nami Fukutome, Associate Professor, Tokyo Seiei College | |
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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 | |
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Observations from 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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