FOOD CULTURE No.33 COVER | |
Greetings | |
Made-in-Brazil Soy Sauce: The Birth and Potential of Japanese Brazilian Soy Sauce | |
Shigeru Kojima, Research Fellow, Advanced Research Center for Human Sciences, Waseda University |
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Use of Soy Sauce in the Edo Period as Shown by Genten Gendaigoyaku Nihon Ryori Hiden Shusei | |
Yuka Utsunomiya, Professor, Gakushuin Women's College Maho Matsumoto, Yuka Ogata, Feng Mei Yu, and Sara Komoda, Gakushuin Women's College |
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Kikkoman Institute for International Food Culture |