Works matching Japanese cooking

Results: 171

Japanese Cooking through Media.

Published in:

Acta Asiatica Varsoviensia, 2013, n. 26, p. 213

By:

KAWADA, KIE

Publication type:

Article

Lessons learned from accidents of soy sauce squeezing residue – risks of spontaneous ignition and oxygen deficiency.

Published in:

Loss Prevention Bulletin, 2012, n. 224, p. 14

By:

Murasawa, Naoharu;
Koseki, Hiroshi;
Iwata, Yusaku

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

Memories, relationships and identity: food-related narratives and memory among Japanese descendants in Broome, Western Australia.

Published in:

Food, Culture & Society, 2024, v. 27, n. 4, p. 1038, doi. 10.1080/15528014.2023.2211485

By:

Yamanouchi, Yuriko

Publication type:

Article

Cool Tools: Cooking Utensils from the Japanese Kitchen.

Published in:

2007

By:

Field, Michele

Publication type:

Book Review

Changes in taste and textural properties of the foot of the Japanese cockle (Fulvia mutica ) by cooking and during storage.

Published in:

Fisheries Science, 2002, v. 68, n. 5, p. 1138, doi. 10.1046/j.1444-2906.2002.00544.x

By:

YONEDA, CHIE;
KASAMATSU, CHINATSU;
HATAE, KEIKO;
WATABE, SHUGO

Publication type:

Article

Japanese Cuisine Changing World Food Culture.

Published in:

2010

By:

Takaoka, Yoshihiro

Publication type:

Interview

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

Decontamination of Cs from Japanese cedar ( Cryptomeria japonica) via kraft cooking.

Published in:

Journal of Wood Science, 2017, v. 63, n. 4, p. 388, doi. 10.1007/s10086-017-1628-1

By:

Wang, Wei;
Matsushita, Yasuyuki;
Aoki, Dan;
Fukushima, Kazuhiko;
Tomioka, Rie;
Iizuka, Kazuya;
Takenaka, Chisato

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

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

Associations between ondansetron and the incidence of postoperative nausea and vomiting and food intake in Japanese female undergoing laparoscopic gynecological surgery: a retrospective study.

Published in:

Journal of Anesthesia, 2024, v. 38, n. 2, p. 185, doi. 10.1007/s00540-023-03295-0

By:

Shirozu, Kazuhiro;
Umehara, Kaoru;
Takamori, Shinnosuke;
Takase, Sayuri;
Yamaura, Ken

Publication type:

Article

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

Published in:

2017

By:

Miller, Ben

Publication type:

Book Review

Japanese Foodways, Past and Present.

Published in:

2012

By:

GUMP, STEVEN E.

Publication type:

Book Review

乾燥コウタケの飲食に供される状態での重量変化率に関する検討.

Published in:

Food Hygienic & Safety Science / Shokuhin Eiseigaku Zasshi, 2024, v. 65, n. 6, p. 167

By:

鍋師裕美;
前田朋美;
五十嵐敦子;
川又香予;
堤智昭

Publication type:

Article

Proposal for Guidelines on the Notation and Investigation of Scientific Names for the Source of Natural Food Additives in Japanese Standards.

Published in:

Food Hygienic & Safety Science / Shokuhin Eiseigaku Zasshi, 2023, v. 64, n. 2, p. 78, doi. 10.3358/shokueishi.64.78

By:

Naoko MASUMOTO;
Naoki SUGIMOTO;
Kyoko SATO

Publication type:

Article

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

Researching Japan in the Social Sciences and Humanities: Conference Report.

Published in:

2013

By:

BARBASIEWICZ, OLGA

Publication type:

Proceeding

ANISAKIDOSIS: A CAUSE OF INTESTINAL OBSTRUCTION FROM EATING SUSHI.

Published in:

American Journal of Gastroenterology (Springer Nature), 1998, v. 93, n. 7, p. 1172, doi. 10.1111/j.1572-0241.1998.00356.x

By:

Takabe, Kazuaki;
Ohki, Shigeo;
Kunthiro, Osamu;
Sakashita, Takeshi;
Endo, Itaru;
Ichikawa, Yasushi;
Sekido, Hitoshi;
Amano, Teruaki;
Nakatani, Yukio;
Suzuki, Keiichiro;
Shimada, Hiroshi

Publication type:

Article

The Glycemic Index for Processes Foods and Mixed Meals using Rice as the standard food.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2002, v. 11, p. S55

By:

Wakaki, Yoko;
Sugiyama, Michiko;
Tang Ann Chuo;
Koyama, Wasaku

Publication type:

Article

The postprandial blood glucose level in Japanese diets and Western diets.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2002, v. 11, p. S55

By:

Nakamura, Teiji;
Miyashita, Minoru;
Toda, Kazumasa;
Ishikawa, Masashi;
Kawashima, Yukiko

Publication type:

Article

Sidelines.

Published in:: Nature, 2007, v. 446, n. 7132, p. 119, doi. 10.1038/446119b
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

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

EFFECT OF CHITOSAN ON PHYSICAL PROPERTIES, TEXTURE AND SHELF LIFE OF SUSHI RICE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, p. 82

By:

RACHTANAPUN, C.;
AROONSAKUL, K.;
RATTANAMANEE, N.;
AUGKARAWAT, C.;
RATANASUMAWONG, S.

Publication type:

Article

A Phase 1 Study to Assess the Pharmacokinetics, Food Effect, Safety, and Tolerability of Sepiapterin in Healthy Japanese and Non-Japanese Participants.

Published in:

Pharmaceuticals (14248247), 2024, v. 17, n. 11, p. 1411, doi. 10.3390/ph17111411

By:

Gao, Lan;
Kaushik, Diksha;
Ingalls, Kimberly;
Smith, Neil;
Kong, Ronald

Publication type:

Article

Food and Fantasy in Early Modern Japan.

Published in:

2012

By:

Howell, David L.

Publication type:

Book Review

Assessing CO 2 Emissions of Online Food Delivery in Japan.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 10, p. 8084, doi. 10.3390/su15108084

By:

Hu, Xujie;
Liu, Chen;
Zhuo, Qiannan;
Moon, Dami

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

Variation in cooking and eating quality traits in Japanese rice germplasm accessions.

Published in:

Breeding Science, 2016, v. 66, n. 2, p. 309, doi. 10.1270/jsbbs.66.309

By:

Kiyosumi Hori;
Keitaro Suzuki;
Ken Iijima;
Kaworu Ebana

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

Feeding Japan. The Cultural and Political Issues of Dependency and Risk.

Published in:

2018

By:

Cwiertka, Katarzyna J.

Publication type:

Book Review

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

Analysis of cooking recipes written in Japanese and motion planning for cooking robot.

Published in:

ROBOMECH Journal, 2021, v. 8, n. 1, p. 1, doi. 10.1186/s40648-021-00204-6

By:

Inagawa, Masahiro;
Takei, Toshinobu;
Imanishi, Etsujiro

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

Dual Mode Diffusion of NaCl in Japanese Radish under Cooking Conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 3, p. C154, doi. 10.1111/j.1750-3841.2007.00304.x

By:

Hashiba, H.;
Komiyama, J.;
Nakanishi, T.;
Gocho, H.

Publication type:

Article

Relationship between pectic compositions and the softening of the texture of Japanese radish roots during cooking

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1317, doi. 10.1111/j.1365-2621.1987.tb14072.x

By:

Fuchigami, M.

Publication type:

Article

Japanese View of Nature: Discursive Tradition, Its Problems and Implications for Food Studies.

Published in:

Sustainability (2071-1050), 2022, v. 14, n. 13, p. 8057, doi. 10.3390/su14138057

By:

Ueda, Haruka

Publication type:

Article

IT IS FOOD THAT CALLS US HOME: A Multigenerational Auto-Ethnography of Japanese Canadian Food and Culture.

Published in:

BC Studies, 2020, n. 207, p. 11

By:

IKEBUCHI, SHELLY;
KETCHELL, TAKARA

Publication type:

Article

Prevalence of streptomycin and tetracycline resistance and increased transmissible third-generation cephalosporin resistance in Salmonella enterica isolates derived from food handlers in Japan from 2006 to 2021.

Published in:

Journal of Applied Microbiology, 2024, v. 135, n. 9, p. 1, doi. 10.1093/jambio/lxae236

By:

Ohata, Natsuki;
Noda, Mamoru;
Ohta, Kenji;
Hatta, Moritaka;
Nakayama, Tatsuya

Publication type:

Article

Comparative Analysis of Japanese Rice Wine Export Trends: Large Firms in the Nada Region vs. SMEs in Other Regions.

Published in:

World (2673-4060), 2024, v. 5, n. 3, p. 700, doi. 10.3390/world5030036

By:

Saito, Wakuo;
Nakakita, Makoto;
Nakatsuma, Teruo

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

Topicalization in Japanese Cooking Discourse.

Published in:

Open Linguistics, 2019, v. 5, n. 1, p. 511, doi. 10.1515/opli-2019-0028

By:

Shimojo, Mitsuaki

Publication type:

Article

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

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

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

213Traditional Japanese Diet Score and healthy life expectancy - a longitudinal global study.

Published in:

International Journal of Epidemiology, 2021, v. 50, p. 1, doi. 10.1093/ije/dyab168.310

By:

Imai, Tomoko;
Sezaki, Ayako;
Miyamoto, Keiko;
Abe, Chisato;
Kawase, Fumiya;
Shirai, Yoshiro;
Inden, Ayaka;
Kato, Takumi;
Sanada, Masako;
Shimokata, Hiroshi

Publication type:

Article

Detection of Bacillus cereus and Gram-negative Bacteria Communities in Commercial Sesame in Japan.

Published in:

Thai Journal of Veterinary Medicine, 2021, v. 51, n. 1, p. 1, doi. 10.14456/tjvm.2021.1

By:

Kazuko Kato;
Noriko Komagome;
Machiko Mineki;
Sumalee Boonmar;
Yukio Morita

Publication type:

Article