Journal of Food Culture of Japan

Journal of Food Culture of Japan

Published by The Japan Society of Food Culture

88 registered articles
(updated on April 28, 2024)

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

JOURNAL PEER REVIEWED FREE ACCESS

Namban-gashi on the Feast Menu at the time for Imperial Visit to Nijo-jo Castle: Using New Historical Documents Miyo ARAO
The Relationship between Caterers and the Transition Feasts of Buddhist Rites in a Merchant Family in Kyoto from the Late Edo Period to the Modern Period Yoshihide NAKATA
Exchange Learning in Elementary Schools with the Aid of Kelp—Using School Lunches and Information and Communication Technologies— Yuji FUJIMOTO, Keiko TAMAKI, Arisa OGASAWARA
How New Year’s Traditions Are Practiced: The 2020- and 2017-Survey Result Compared Yuka UTSUNOMIYA, Masayuki IOKI, Hiroko SEO, Ayako EHARA, Hiroko OKUBO, Hiroko NAKAZAWA

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Most viewed articles (March 2024)

1

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
2

The Recognition and Food Culture of Japanese Butterbur

Released on J-STAGE: May 31, 2021 | Volume 15 Pages 37-48

Narumi SEKIHARA, Akira SHINAGAWA
3

Evolution of Chinese Dishes in Japan as Viewed through Cooking Texts:Focusing on Kyō no ryōri

Released on J-STAGE: July 07, 2022 | Volume 17 Pages 1-13

Yukihiro KAWAGUCHI
4

A study on the origin of the name for Tofu

Released on J-STAGE: March 09, 2022 | Volume 5 Pages 25-29

Osamu MATSUZAKI
5

Regional Characteristics and Industrial Structure of Wagashi (Japanese Confectionery)

Released on J-STAGE: January 08, 2022 | Volume 12 Pages 11-18

Masayuki OGAWA, Kumiko TAKESHIMA, Shohei SATO

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