Journal of Food Culture of Japan

Journal of Food Culture of Japan

Published by The Japan Society of Food Culture

90 registered articles
(updated on May 21, 2025)

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

JOURNAL PEER REVIEWED FREE ACCESS

Perceptions and Buying Habits of Local Teenagers and Adults in Their Twenties Related to Indonesian Traditional Fermented Foods: Survey with 125 Panels Yumiko YOSHIE-STARK, Kustiariyah TARMAN, Narumi SATO
Exploring Tofu Consumption Trends in the Edo Period—Taking Cues from the “Kayoi” of Honkatata Village, Shiga District, Omi Province— Kaho MIURA

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Most viewed articles (April 2025)

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

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
3

A study on the origin of the name for Tofu

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

Osamu MATSUZAKI
4

Chronology of comparative food culture :Japan: from Jomon to end of Azuchi-Momoyama era

Released on J-STAGE: February 25, 2022 | Volume 8 Pages 37-45

Hisako TOKIEDA, Nobuko HASHIZUME, Ichiko OSHITA, Yoshiko GOTO, Fumiko TASIRO, Yuko HAYASHI, Kohmei WANI
4

Visual Development of the Food Culture in Medieval Europe as Seen through an Examination of “Blanc manger” in Medical Textbooks and Cookbooks

Released on J-STAGE: July 07, 2022 | Volume 17 Pages 14-26

Chinami JIBU

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