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FOOD CULTURE No.25 COVER |
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GREETINGS |
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Soy Sauce and Traditional Local Dishes
Characteristics of Japanese Soy Sauce |
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Hiroshi Tachi (Professor, Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture) |
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Soy Sauce and Traditional Local Dishes
Continuation of Washoku Culture, and Traditional Local Dishes |
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Ayako Ehara (Professor Emeritus, Tokyo Kasei Gakuin University) |
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We love to hear people say “Washoku is great!”
Charms of Washoku,Traditional Japanese Cuisine Part.2 |
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World Report
My Experience in Europe as Japan Cultural Envoy |
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Hiroko Nakazawa (Professor at Nagano Prefectural College) |
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Soy Sauces of Asia
『Soy Sauce Usage in the Philippines, Thailand and Vietnam』 |
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Food Coordinator and Cooking Culture Researcher, Nami Fukutome |
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Topics
[Bicentennial Event for Nagareyama Shiro-Mirin] Report
Industry-Government-Academia Collaboration:
Food Culture Seminar “Washoku and Mirin” |
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〈July 20, Sunday, 2014 at Nagareyama City Lifelong Learning Center〉 |
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Kikkoman Institute for International Food Culture |
