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FOOD CULTURE No.1 COVER |
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Greetings |
| Yuzaburo Mogi (President & CEO, Kikkoman Corporation) | |
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Food Culture of the 21st Century |
| Shosaburo Kimura (Professor Emeritus, University of Tokyo) | |
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The Globalization of Japanese Food Culture |
| Isao Kumakura (Professor, National Museum of Ethnology) | |
| About Food Culture from the Netherlands 1 | |
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Encounters and Transitions in Foodways: Japan and the West |
| General Remarks on the Perpetual Transition of Culinary Culture Katarzyna J. Cwiertka, Ph.D. (Researcher, Leiden University, the Netherlands) |
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| A Story of Shoyu | |
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The History of Shoyu (Soy Sauce) 1 |
| Ryoichi Iino (Specialist in Food History) | |
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Establishment of the Kikkoman Institute for International Food Culture |
| Fermentation and Food Culture | |
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Traditional Japanese Foods and the Mystery of Fermentation |
| Takeo Koizumi (Professor, Tokyo University of Agriculture) | |
| Interview with Film Director, Hirotsugu Yamazaki | |
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The Production of Food Culture in Europe |
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The Roots of My Food Culture |
| Charlotte A. Kennedy-Takahashi (President & Representative Director, Oak Associates K.K.) |
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