Current Issues in Research on the Diffusion of the Japanese Cuisine by Takeshi Endo

“…The Japanese cuisine industry has developed through a series of innovative ideas over a long time. …”
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Turkish anime viewers’ approach to Japanese cuisine culture by Guliz Basaran, Serdar Sunnetcioglu

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Pairing of white wine made with shade-grown grapes and Japanese cuisine by Takuji Takahashi, Kumiko Nakano, Machiko Yamashita, Hanae Yamazaki, Tohru Fushiki

“…Abstract This study investigated the effect of pairing of wine vinified from shade-grown grapes before onset of ripening on the palatability of sashimi, a typical Japanese cuisine. GC-MS analyses of volatile chemicals revealed that shading reduced phenolic compounds and terpenoids, and added fatty acid ethyl esters which are also known to contribute to the flavor of Japanese sake. …”
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Iterative Expert-Functional Approach to the SWOT-Analysis in the Context of Strategic Marketing at the Japanese Cuisine Market by Igor Dmitrievich Kim

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Comparing Meal Satisfaction Based on Different Types of Tableware: An Experimental Study of Japanese Cuisine Culture by Tomoko Hasegawa, Nobuyuki Sakai

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Exotic Food, Food Environment, and Geographical Patterns: Big Data Analytics From Japanese Cuisine in China by Chuang Tian, Weixin Luan, Hui Wang

“…The results illustrate that 1) the spatial distribution of Japanese cuisine shows the characteristics of an unbalanced agglomeration distribution, with the coastal economically developed cities as the key layout area and gradually extending to inland cities. 2) Price characteristics indicate that the service target of Japanese cuisine is mainly the middle class. …”
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DNA barcoding reveals the mislabeling of fish in a popular tourist destination in Brazil by Clisten Fátima Staffen, Mari Dalva Staffen, Mariana Londero Becker, Sara Emelie Löfgren, Yara Costa Netto Muniz, Renato Hajenius Aché de Freitas, Andrea Rita Marrero

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Culinary Globalization in Delhi: Filipino Sushi Chefs as Cultural Intermediaries by JOZON A. LORENZANA

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Avaliação de linhagens de arroz irrigado com tipo de grão para a culinária japonesa para o Estado de Roraima. = Evaluation of irrigated rice strains with grain type for Japanese cuisine in the State of Roraima. by Antonio Carlos Centeno Cordeiro, Paulo Hideo Nakano Rangel, Roberto Dantas de Medeiros

“…Thus, the purpose of this study was to evaluate the performance and quality of irrigated rice strains with grain types for Japanese cuisine, under the cropping conditions of Roraima. …”
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History of Japanese Restaurants in New York City by Takeshi Matsui

“…Second, the only Japanese cuisine known to Americans in the past was sukiyaki, tempura, and teriyaki, but through the efforts of various entrepreneurs, less well-known Japanese dishes such as sushi and ramen have become new icons of Japanese cuisine. …”
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A novel case of food poisoning caused by the consumption of Pacific bluefin tuna infected with Kudoa hexapunctata by Takayuki Tachibana, Takashi Watari

“…Abstract Consumption of Japanese cuisine, such as sushi and sashimi, is accompanied by the risk of food poisoning through various pathogens. …”
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Production, uses and cultivars of common buckwheat in Japan: An overview by Tetsuo MIKAMI, Seisuke MOTONISHI, Sakio TSUTSUI

“…The crop has a long history of cultivation in Japan, and today, it is used mostly for manufacturing soba noodles which are quite popular in Japanese cuisine. Cultivation of common buckwheat in the country decreased gradually until the 1970’s, but has started to increase again in recent years. …”
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Japan's gastrodiplomacy as soft power: global washoku and national food security by Felice Farina

“…Until recently, Japanese cuisine was known only for sushi and was still considered exotic outside the archipelago. …”
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Influence of restaurant exterior design and service staff ethnicity on perceptions and intentions by Goh, Eunice Zuan Bao, Oh, Jia Hao, Lin, Xunqi

“…The results revealed that particularly for the Japanese cuisine, diners do take cues from the exterior design of the restaurant and the service staff that they see at the entrance to judge the authenticity and the quality of the restaurant and food, and most importantly, their decision on whether to patronize restaurant. …”
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Interactions between Flavor and Taste: Using Dashi Soup as a Taste Stimulus by Nobuyuki Sakai, Manami Fujimoto, Megumi Murata

“…The results of evaluations analyzed with the participants' daily eating experience showed the interactions between taste and flavor are developed by their own daily intake of traditional Japanese cuisine, especially dashi soup.…”
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Japanese mushroom consumption alters the lipid metabolomic profile of high-fat diet-fed mice by Takamitsu Shimizu, Koichiro Mori, Hitoshi Kobayashi, Tsuyoshi Tsuduki

“…Mushrooms are familiar ingredients in Japanese cuisine and large numbers are consumed in Japan. …”
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Variation in the main health-promoting compounds and antioxidant activity of different organs of Wasabi (Eutrema japonicum) from two producing areas by Hongmei Di, Cexian Cui, Pengcheng Fang, Junying Ma, Maolin He, Mengyao Li, Wei Lu, Fen Zhang, Yangxia Zheng

“…Wasabi (Eutrema japonicum), also known as Japanese horseradish, is a perennial herb widely used in Japanese cuisine for its special flavour. The health-promoting phytochemicals and antioxidant capacity of four organs (leaf, petiole, rhizome, and root) of two cultivars (Chuankui–1 and Chuankui–2) of wasabi from two producing areas, Leibo and Guangyuan in Sichuan Province, China, were investigated in this study. …”
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Japanese Culinary Industry in South Asia: An Exploratory Comparison of Indian and Bangladeshi Consumers by MD. SAIFULLAH AKON, DEBASISH NANDY

“…Additionally, the study found that both Indian and Bangladeshi consumers’ perceptions were significantly influenced by the authenticity of Japanese cuisine and food prices positively and negatively. …”
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Il gourmet manga al di là del sushi by Maria Teresa Orsi

“…In both cases, there was also a rapid crystallisation of rooted clichés: if, on the one hand, the manga has often been assimilated only to images of violence or sentimental and exhausting platitudes, on the other, the rich and innovative landscape of Japanese cuisine has been reduced only to sushi, very often identified by the personal interpretations of other countries (the Californian rolls seem to be a case in point). …”
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The use of non-traditional meat stuffing in onigiri preparation by Belyaev Alexey, Ryzhkova Galina, Shvets Olga, Lebedeva Nadezhda, Kanunnikova Tatyana, Kazakova Liudmila

“…To achieve this goal, the samples of onigiri rice balls prepared with the introduction of various types of fillings were studied. In the Japanese cuisine recipe of the classic rice ball instead of lightly salted salmon, which was a control sample, smoked chicken fillet was introduced - sample 1, imitation crab meat surimi and mayonnaise - sample 2, lightly salted salmon with cottage cheese - sample 3. …”
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