Journal of Food Culture of Japan

Journal of Food Culture of Japan

Published by The Japan Society of Food Culture

94 registered articles
(updated on May 26, 2026)

Online ISSN : 2436-0015
Print ISSN : 1880-4403

JOURNAL PEER REVIEWED FREE ACCESS

Consumption Trends and Marketing Changes in the Confectionery Industry in Japan: Focusing on a Period of High Economic Growth Mizuyo TOMA
The Introduction about the Confectionary Which Was Made 206 Years Ago Shuhei MIYOSHI
Investigation on Base Liquor Used in Yakushu and Ryori-zake Made by Immersing Ingredients in Alcoholic Beverages: An Example of Kiku-zake from Early Modern Japan Yuki HATA, Mami SATO
The Impact of the COVID-19 Pandemic on Traditional New Year’s Events and Food Yuka UTSUNOMIYA, Hiroko NAKAZAWA, Masayuki IOKI, Hiroko SEO, Ayako EHARA, Hiroko OKUBO

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Most viewed articles (April 2026)

1

Chronology of comparative food culture: The Edo era of Japan

Released on J-STAGE: March 09, 2022 | Volume 6 Pages 31-38

Nobuko HASHIZUME, Hisako TOKIEDA, Ichiko OSHITA, Yoshiko GOTO, Kohmei WANI
2

Viewing the Confectionary Culture of Edo-Period Kanazawa through the Kakuson Diaries

Released on J-STAGE: March 09, 2022 | Volume 7 Pages 23-34

Yasuko FUKAI
3

The influence of Chinese cuisine on the acceptance of bean sprouts and the Chinese cabbage in Japan

Released on J-STAGE: July 09, 2021 | Volume 16 Pages 13-26

Miho KUSANO
4

Home-cuisine as learning and self-expression: An analysis of the contributions to the “Shufu-no-Tomo”

Released on J-STAGE: February 25, 2022 | Volume 8 Pages 25-36

Kyoko OOKA
5

Changes in “meals with bread” and “meals with rice” An analysis of cookbooks

Released on J-STAGE: January 08, 2022 | Volume 12 Pages 45-55

Kiyoko ISOBE, Yukie YANAGISAWA

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