Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,948 registered articles
(updated on August 02, 2025)

Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2025 Volume 58 Issue 3

Starch Properties of “Kuroko”, a Traditional Food on Tsumagoi Village in Gunma Prefecture, and Its Application to Bread Masako TAKAHASHI, Masako ABE, Miho OTAHARA, Ayumi TOMIZAWA, Kanako MURAMATSU, Sonoko AYABE
Dining Location for Lunch and Dietary Habits of Elementary School Children on Weekend Naomi SHIBATA-ISHIWATARI, Kimie OHBA
Soul Food of the Greater Kanto Region Hiroko OKUBO, Tomoko WATANABE, Atsuko WATANABE, Hideko NAGURA, Masako ABE, Emiko SATO, Yukiko TOKITOMO, Eiko ARAI
Challenges and Measures for the Diffusion of Game Meat in Japan: Historical Background and Prospects Ken YAMADA

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Study on Water Absorption of Rice When Soaked in Water at Different Temperatures

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Home Economics Education and Food Additives

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Sugars as Sweeteners

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