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
	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
	Kikkoman Institute for International Food Culture