Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

2,005 registered articles
(updated on August 04, 2026)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2026 Volume 59 Issue 3

Structural Rheology and Image Analysis of Food Systems Shuji FUJII
Changes in Student Competencies and Learning Outcomes through Practical Cooking Training on Food Allergies in a Dietitian Training Institution Azusa MICHIYA, Michihiro NAITO, Yuuki ITO, Hidehiko IZUMI
Mechanical and Subjective Property of Rice Materials by Grinding Before Cooking with Varying Water Addition Rates Yuko NAKAGAWA, Tomoko TAKAHASHI, Hiro OGOSHI, Kazuhiro MORITA
The Origins of Bladed Tools and Japanese Cutlery-Producing Regions Yuto TAKEUCHI

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Most viewed articles (July 2026)

1

Elution of Iron from an Iron Pot during Cooking

Released on J-STAGE: April 26, 2013 | Volume 36 Issue 1 Pages 39-44

Akiko Konno, Keiko Oikawa

Views: 1,098
2

Sugars as Sweeteners

Released on J-STAGE: April 17, 2020 | Volume 53 Issue 2 Pages 147-152

Koki FUJITA

Views: 726
3

[title in Japanese]

Released on J-STAGE: August 08, 2014 | Volume 44 Issue 1 Pages 88-93

Takeshi Sumino

Views: 706
4

[title in Japanese]

Released on J-STAGE: November 22, 2013 | Volume 46 Issue 1 Pages 1-7

Fuminori Kawabata

Views: 506
5

The Various Benefits of Vinegar

Released on J-STAGE: June 17, 2021 | Volume 54 Issue 3 Pages 153-156

Yukimichi KOIZUMI

Views: 487

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