| Traditional dietary culture of Japan and the food education. | Ayako Ehara: Tokyo Kasei Gakuin University |
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| Unveil the magic of Japanese stock “dash” : evidence for palatability enhancement and health-related fuctions. | Takashi Kondoh: Institute for Innovation, Ajinomoto Co., Inc. |
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| “Dashi” : Umami as a global taste and a favor from local food materials. | Tohru Fushiki: Division of Food Science & Biotechnology, Graduate School of Agriculture, Kyoto University. |
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| How to teach the taste of Japan to the pupil of the elementary school. | Kazuki Tani: Graduate School of Teacher Education, Tamagawa University |
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| Umami, brain, and eating disorders: an fMRI study. | Rikukage Setsu, Yoshiyuki Hirano, Michiko Nakazato: Department of Cognitive Behavior Physiology, Chiba University Graduate School of Medicine |
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| A functional foods effective for the treatment of children developmental disorders. | Satoshi Hirayama: Daigokyo Institute for Clinical Skill |
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