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FOOD CULTURE No.34 COVER |
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Greeting |
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Panel Discussion with Japanese Culinary Specialists
Charms of Washoku ～For the Future of Washoku～ |
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Takuji Takahashi, Hisato Nakahigashi, Yoshihiro Takahashi, Naoyuki Yanagihara, Hitoshi Kakizawa |
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Power of Fermentation ～World-renowned fermented foods of Japan |
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Hiroshi Tachi, Professor Emeritus at Tokyo University of Agriculture |
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What Is Halal?～An approach to food diversity |
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Tsutomu Yokoyama, Director of Yokoyama Office of Engineers |
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Kikkoman Institute for International Food Culture |
