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2023 NO.34
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CONTENTS
Contents
Japan’s Evolving Vegetarian Culture
Japanese Soy-Based Foods—Yesterday and Today
A Soybean Bounty in Japanese Food
Specialists Creating the Future of Fermentation
Food Innovations Born in Japan
A Virtual Journey through Japan
Edible Landscapes
Tasty Japan: Time to Eat!
Amazake Sweets
Strolling Japan
Nagahama
Souvenirs of Japan
Miso Soup Monaka
Special Feature
Healthy Eating in Japan
Japan’s Evolving Vegetarian Culture
Japanese Soy-Based Foods—Yesterday and Today
A Soybean Bounty in Japanese Food
Specialists Creating the Future of Fermentation
Food Innovations Born in Japan
A Virtual Journey through Japan
Edible Landscapes
Tasty Japan: Time to Eat!
Amazake Sweets
Strolling Japan
Nagahama
Souvenirs of Japan
Miso Soup Monaka
