Evaluation of Lactic Acid Bacterial Counts in Commercial Chinese Cabbage Kimchi

Released on J-STAGE: February 08, 2025 | Volume 45 Issue 1 Pages 71-76

Rika KATO, Kanna SUGIYAMA, Yuko SAWA, Hinano OCHIAI, Jun SAWAI

The role of Japanese cuisine in Japanese food education: A literature review of NHK’s “Today’s Cooking”text within the series “The Story of Japanese Cuisine”

Released on J-STAGE: February 08, 2025 | Volume 44 Issue 6 Pages 46-55

Yasuko HONDA, Akihisa MANABE

Investigation of food prices in Japan from 2012 to 2022

Released on J-STAGE: February 08, 2025 | Volume 44 Issue 6 Pages 65-71

Shin Yamaoka, Mai Hirano

Study on the current amount of saturated fatty acid and future concerns in elementary school lunches

Released on J-STAGE: April 11, 2025 | Volume 45 Issue 2 Pages 43-54

Yohko Tachibana, Mieko Kanbe

Effects on the properties and palatability of sponge cake Part 1: Types of oils and fats used

Released on J-STAGE: February 15, 2025 | Volume 45 Issue 1 Pages 24-32

Mie Shiraishi, Chie Kawasaki