Works matching DE "JAPANESE cooking"

Results: 139

The Co-Evolution of Markets and Regulation in the Japanese Functional Food Industry: Balancing Risk and Benefit.

Published in:

Foods, 2025, v. 14, n. 9, p. 1581, doi. 10.3390/foods14091581

By:

Sato, Keigo;
Kodama, Kota;
Sengoku, Shintaro

Publication type:

Article

昭和30年代前半の「栄養と料理」に掲載された夕食献立の献立構成と料理の特徴 ―昭和50年代前半との比較―.

Published in:

Journal of Home Economics of Japan, 2023, v. 74, n. 7, p. 394, doi. 10.11428/jhej.74.394

By:

森久瞳;
木村留美;
杉山寿美

Publication type:

Article

加工食品の新基準表示適用の状況調査.

Published in:

Journal of Home Economics of Japan, 2023, v. 74, n. 5, p. 265

By:

木内花梨;
犬伏知子

Publication type:

Article

A critical agrarian approach to food crises: Social distance as a specific food crisis arising from the COVID-19 pandemic in Japan.

Published in:

Environment & Planning E: Nature & Space, 2024, v. 7, n. 2, p. 681, doi. 10.1177/25148486231194835

By:

Schrager, Benjamin;
Kondo, Chika

Publication type:

Article

Taiwanese voter surveys on restrictions of food imports from five prefectures near fukushima, japan: an empirical analysis.

Published in:

Journal of Contemporary East Asia Studies, 2021, v. 10, n. 2, p. 280, doi. 10.1080/24761028.2021.1885111

By:

Chang, Tsaiyu;
Takahashi, Daisuke

Publication type:

Article

SUSHI.

Published in:

History Today, 2019, v. 69, n. 3, p. 84

By:

Lee, Alexander

Publication type:

Article

Reddening of the Unicellular Green Alga Euglena gracilis by Dried Bonito Stock and Intense Red Light Irradiation.

Published in:

Plants (2223-7747), 2024, v. 13, n. 4, p. 510, doi. 10.3390/plants13040510

By:

Yamashita, Kyohei;
Hanaki, Ryusei;
Mori, Ayaka;
Suzuki, Kengo;
Tomo, Tatsuya;
Tokunaga, Eiji

Publication type:

Article

Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto.

Published in:

International Journal of Food Science, 2023, v. 2023, p. 1, doi. 10.1155/2023/3298723

By:

Ngampuak, Vongsathorn;
Thongmee, Acharawan;
Pongpoungphet, Napapan;
Wongwailikhit, Kanda;
Kanchanaphum, Panan

Publication type:

Article

Lessons from Japan: Promoting Underutilized Food Crops Through Tourism.

Published in:

International Journal of Food Studies, 2021, p. 311, doi. 10.7455/ijfs/10.2.2021.a3

By:

THARMABALAN, RACHEL THOMAS

Publication type:

Article

Validity of a food frequency questionnaire for the estimation of total polyphenol intake estimates and its major food sources in the Japanese population: the JPHC FFQ Validation Study.

Published in:

Journal of Nutritional Science, 2021, v. 10, p. 1, doi. 10.1017/jns.2021.25

By:

Mori, Nagisa;
Sawada, Norie;
Ishihara, Junko;
Kotemori, Ayaka;
Takachi, Ribeka;
Murai, Utako;
Kobori, Masuko;
Tsugane, Shoichiro

Publication type:

Article

Blick nach Asien.

Published in:

Nachrichten aus der Chemie, 2023, v. 71, n. 7, p. 37, doi. 10.1002/nadc.20234137218

By:

Schmid, Rolf

Publication type:

Article

Corrigendum.

Published in:: 2017
Publication type:: Correction Notice

Eating Japanese food in diaspora as identity building: The case of a Japanese Canadian church.

Published in:

Contemporary Japan - Journal of the German Institute for Japanese Studies, Tokyo, 2017, v. 29, n. 2, p. 148, doi. 10.1080/18692729.2017.1351024

By:

Omori, Hisako

Publication type:

Article

Immigrant integration through food: Nikkei cuisine in Peru.

Published in:

Contemporary Japan - Journal of the German Institute for Japanese Studies, Tokyo, 2017, v. 29, n. 2, p. 117, doi. 10.1080/18692729.2017.1351022

By:

Takenaka, Ayumi

Publication type:

Article

Estimation of daily intake of food additives by Japanese young children using the market basket method in 2018.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2023, v. 40, n. 3, p. 328, doi. 10.1080/19440049.2023.2167002

By:

Terami, Shoko;
Kubota, Hiroki;
Koganesawa, Nozomi;
Murakoshi, Saori;
Satou, Mutsumi;
Sekine, Yuriko;
Watanabe, Sayaka;
Tsuruoka, Noriko;
Sugiki, Mikio;
Tahara, Shoichi;
Yasunaga, Megumi;
Kamimoto, Kana;
Nakashima, Akie;
Ihara, Sayaka;
Takeshita, Tomoaki;
Kawahara, Rumiko;
Takamine, Tomonori;
Koja, Ayuko;
Ebisu, Noriaki;
Yanagimoto, Tokiko

Publication type:

Article

Shifting Plates: Okazuya in Hawai'i.

Published in:

Amerasia Journal, 2006, v. 32, n. 2, p. 37

By:

Yano, Christine

Publication type:

Article

Tradition, entrepreneurship, and innovation: The craft of Japanese fine dining.

Published in:

Strategic Entrepreneurship Journal, 2024, v. 18, n. 4, p. 841, doi. 10.1002/sej.1512

By:

Yamauchi, Yutaka;
Hjorth, Daniel

Publication type:

Article

A comparative analysis of attitudes toward genome-edited food among Japanese public and scientific community.

Published in:

PLoS ONE, 2024, v. 19, n. 4, p. 1, doi. 10.1371/journal.pone.0300107

By:

Shineha, Ryuma;
Takeda, Kohei F.;
Yamaguchi, Yube;
Koizumi, Nozomu

Publication type:

Article

'Fake food: authentic Japanese product'—On the rise of visuality in middlebrow Japanese culinary culture.

Published in:

Japan Forum, 2019, v. 31, n. 2, p. 254, doi. 10.1080/09555803.2018.1494206

By:

Hopson, Nathan

Publication type:

Article

There's something fishy about that sushi: how Japan interprets the global sushi boom.

Published in:

Japan Forum, 2011, v. 23, n. 1, p. 99, doi. 10.1080/09555803.2011.580538

By:

Sakamoto, Rumi;
Allen, Matthew

Publication type:

Article

BASES DE DIFERENCIAÇÃO E PERCEPÇÃO DE VALOR: UM ESTUDO COM CLIENTES DE RESTAURANTES DE CULINÁRIA JAPONESA.

Published in:

Brazilian Business Law Journal / Administração de Empresas em Revista, 2022, v. 3, n. 29, p. 1

By:

MOLOGNE OLIVEIRA, GUSTAVO;
ALBUQUERQUE AUGUSTO, CLEICIELE

Publication type:

Article

Carbon and nitrogen stable isotope ratios of diet of the Japanese and diet–hair offset values.

Published in:

Isotopes in Environmental & Health Studies, 2021, v. 57, n. 6, p. 563, doi. 10.1080/10256016.2021.1990276

By:

Yoshinaga, Jun;
Komatsuda, Sayuri;
Fujita, Raiki;
Amin, Md Hasan Al;
Oguri, Tomoko

Publication type:

Article

Sushi Reverses Course: Consuming American Sushi in Tokyo.

Published in:

Asia-Pacific Journal: Japan Focus, 2011, n. 5, p. 3

By:

Allen, Matthew;
Sakamoto, Rumi

Publication type:

Article

Made to Order.

Published in:

Performance Research, 2018, v. 23, n. 4/5, p. 304, doi. 10.1080/13528165.2018.1506416

By:

Poulton, Cody

Publication type:

Article

Who owns a cuisine? The grassroots politics of Japanese food in Europe.

Published in:

Asian Anthropology (1683478X), 2021, v. 20, n. 1, p. 12, doi. 10.1080/1683478X.2020.1774960

By:

Farrer, James;
Wang, Chuanfei

Publication type:

Article

Meshiagare: A Culinary Journey through Advanced Japanese.

Published in:

Japanese Language & Literature, 2024, v. 58, n. 1, p. 72, doi. 10.5195/jll.2024.353

By:

Mayumi Ajioka

Publication type:

Article

Devouring Japan: Global Perspectives on Japanese Culinary Identity: Edited by Nancy K. Stalker. New York: Oxford University Press, 2018. 349 pp. $31.95 paperback, $115.00 hardcover.

Published in:

2021

By:

Mitsuda, Tatsuya

Publication type:

Book Review

Development of a Reverse-Yield Factor Database Disaggregating Japanese Composite Foods into Raw Primary Commodity Ingredients Based on the Standard Tables of Food Composition in Japan.

Published in:

Foods, 2024, v. 13, n. 7, p. 988, doi. 10.3390/foods13070988

By:

Koyama, Tatsuya;
Nakamura, Kosuke;
Kiuchi, Takashi;
Chiba, Shinji;
Akiyama, Hiroshi;
Yoshiike, Nobuo

Publication type:

Article

Comparing Meal Satisfaction Based on Different Types of Tableware: An Experimental Study of Japanese Cuisine Culture.

Published in:

Foods, 2021, v. 10, n. 7, p. 1546, doi. 10.3390/foods10071546

By:

Hasegawa, Tomoko;
Sakai, Nobuyuki

Publication type:

Article

Fake & original: the case of Japanese food in Southeast Asian countries.

Published in:

European Journal of Law & Economics, 2022, v. 54, n. 2, p. 327, doi. 10.1007/s10657-022-09742-9

By:

Domon, Koji;
Melcarne, Alessandro;
Ramello, Giovanni B.

Publication type:

Article

Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō.

Published in:

Frontiers in Microbiology, 2023, p. 01, doi. 10.3389/fmicb.2023.1253480

By:

Leñini, Cecilia;
Rodriguez Ayala, Facundo;
Goñi, Anibal Juan;
Rateni, Liliana;
Nakamura, Akira;
Grau, Roberto Ricardo

Publication type:

Article

Para muito além do sushi: a preservação cultural nipônica através da comida na ilha de Florianópolis.

Published in:

Revista Santa Catarina em História, 2022, v. 16, n. 1/2, p. 1

By:

Milesky, Eder

Publication type:

Article

DINING...JAPANESE CUISINE.

Published in:: Asia Weekly, 2008, v. 2, n. 32, p. 33
Publication type:: Article

Is the Quality of Sushi Ruined by Freezing Raw Fish and Squid? A Randomized Double-Blind Trial With Sensory Evaluation Using Discrimination Testing.

Published in:

Clinical Infectious Diseases, 2015, v. 60, n. 9, p. e43, doi. 10.1093/cid/civ057

By:

Kentaro Iwata;
Takahiko Fukuchi;
Kenichi Yoshimura

Publication type:

Article

"Bikkuridaki" method for cooking brown rice by adding water during cooking process: Examination of water addition conditions.

Published in:

Food Science & Technology Research, 2024, v. 30, n. 6, p. 679, doi. 10.3136/fstr.FSTR-D-24-00078

By:

Kyoko OHISHI;
Yukiho HAYASHI

Publication type:

Article

Noodle Odyssey: East Asia and Beyond.

Published in:

Korea Journal, 2010, v. 50, n. 1, p. 60, doi. 10.25024/kj.2010.50.1.60

By:

HAN Kyung-Koo

Publication type:

Article

Turkish anime viewers' approach to Japanese cuisine culture.

Published in:

Journal of Ethnic Foods, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s42779-021-00085-5

By:

Basaran, Guliz;
Sunnetcioglu, Serdar

Publication type:

Article

刺激與調和：初探日本飲食中的「辣」.

Published in:

Journal of Chinese Ritual, Theatre & Folklore / Mínsú Qǔyì, 2023, n. 219, p. 69

By:

陳建源

Publication type:

Article

A Case of Salmonella Gastroenteritis Following Ingestion of Raw Venison Sashimi.

Published in:

Hawaii Journal of Medicine & Public Health, 2012, v. 71, n. 2, p. 49

By:

Madar, Cristian S.;
Cardile, Anthony P.;
Cunningham, Scott;
Magpantay, Gil;
Finger, David

Publication type:

Article

Eric C. Rath. Japan’s Cuisines: Food, Place and Identity.

Published in:

2017

By:

Miller, Ben

Publication type:

Book Review

An Outbreak of Enterotoxigenic Escherichia coli Associated with Sushi Restaurants in Nevada, 2004.

Published in:

Clinical Infectious Diseases, 2008, v. 47, n. 1, p. 1, doi. 10.1086/588666

By:

Jain, Seema;
Lei Chen;
Dechet, Amy;
Hertz, Alan T.;
Brus, Debra L.;
Hanley, Kathleen;
Wilson, Brenda;
Frank, Jaime;
Greene, Kathy D.;
Parsons, Michele;
Bopp, Cheryl A.;
Todd, Randall;
Hoekstra, Michael;
Mintz, Eric D.;
Ram, Pavani K.

Publication type:

Article

Sushi Delights and Parasites: The Risk of Fishborne and Foodborne Parasitic Zoonoses in Asia.

Published in:

Clinical Infectious Diseases, 2005, v. 41, n. 9, p. 1297, doi. 10.1086/496920

By:

Nawa, Yukifumi;
Hatz, Christoph;
Blum, Johannes;
Ericsson, Charles D.

Publication type:

Article

Jiki-fu: A Japanese Aesthetics of Taste.

Published in:

2018

By:

Corbett, Rebecca

Publication type:

Book Review

研究小集会｢大豆｣開催の趣旨大豆育種の現状と展望.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 9, p. 377, doi. 10.3136/nskkk.NSKKK-D-24-00027

By:

中森俊宏

Publication type:

Article

Summary of "Small Research-Discussion" on Cereal Grains in Japan "The flavor of local flour in white salted noodle".

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 319, doi. 10.3136/nskkk.NSKKK-D-24-00021

By:

Irie, Kentaro

Publication type:

Article

研究小集会「穀物」開催の趣旨うどんにおける地粉の風味について.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 7, p. 319, doi. 10.3136/nskkk.NSKKK-D-24-00021

By:

入江謙太朗

Publication type:

Article

研究小集会「穀物」開催の趣旨持続可能でバランスの取れた食事における穀物摂取の重要性について

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 9, p. 405, doi. 10.3136/nskkk.NSKKK-D-23-00034

By:

入江謙太朗

Publication type:

Article

研究小集会「大豆」開催の趣旨大豆加工食品の美味しさに関する研究大豆育種の現状と展望枝豆

Published in:

2023

By:

中森俊宏

Publication type:

Proceeding

The Temporality of the Aesthetic Appreciation of Food and Beverages.

Published in:

Contemporary Aesthetics, 2024, v. 22, p. N.PAG

By:

Fxyma, Hiroki

Publication type:

Article

Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study.

Published in:

BMC Public Health, 2023, v. 23, n. 1, p. 1, doi. 10.1186/s12889-023-15322-6

By:

Tanaka, Shiori;
Yoneoka, Daisuke;
Ishizuka, Aya;
Adachi, Megumi;
Hayabuchi, Hitomi;
Nishimura, Toshihide;
Takemi, Yukari;
Uneyama, Hisayuki;
Nakamura, Haruyo;
Lwin, Kaung Suu;
Shibuya, Kenji;
Nomura, Shuhei

Publication type:

Article