|Traditional dietary culture of Japan and the food education.||Ayako Ehara:
Tokyo Kasei Gakuin University
|Unveil the magic of Japanese stock “dash” : evidence for palatability enhancement and health-related fuctions.||Takashi Kondoh:
Institute for Innovation, Ajinomoto Co., Inc.
|“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.
|How to teach the taste of Japan to the pupil of the elementary school.||Kazuki Tani:
Graduate School of Teacher Education, Tamagawa University
|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
|A functional foods effective for the treatment of children developmental disorders.||Satoshi Hirayama:
Daigokyo Institute for Clinical Skill