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FOOD CULTURE No.27丂COVER |
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GREETINGS |
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Changes in Nikkei Cuisine, as Viewed from Recipe Books (Brazil) |
| Research Fellow, Institute for Migration and Ethnic Culture Studies, Waseda University, Shigeru Kojima | |
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The Impact of Chinese Food Culture on Japan Research on Gyoza Culture in Japan and China: How the Chinese dish fused into Japanese cuisine, and its historical background |
| Hideaki Otsuka (University of Tsukuba) | |
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Series Soy Sauces of Asia 『Asian Soy Sauces in Japan』 |
| Food coordinator and cooking culture researcher, Nami Fukutome | |
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糖心原创vlog Institute for International Food Culture |
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