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 October 29, 2025)

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

JOURNAL PEER REVIEWED FREE ACCESS

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
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

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Most viewed articles (September 2025)

1

Consumption Trends and Marketing Changes in the Confectionery Industry in Japan: Focusing on a Period of High Economic Growth

Released on J-STAGE: July 01, 2025 | Volume 20 Pages 15-26

Mizuyo TOMA
2

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
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

The Development and Changes of Kaiseki-ryori Dishes

Released on J-STAGE: March 04, 2022 | Volume 13 Pages 43-54

Masumi KIKUCHI
5

A study on the origin of the name for Tofu

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

Osamu MATSUZAKI

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