That's why Japanese Food is Loved All Over the World - The Source of the Health and Longevity
We often hear about the merits of Japanese food, but the books which were written about them from the scientific aspects were rarely published. This book introduces the scientific basis of why Japanese food is a source of health and longevity. Readers can know how to produce traditional Japanese foods and also learn the bases of modern life science and biotechnology together with food science. For those who are not familiar with Japan, this book also introduces Japanese culture concerned with typical Japanese foods.
Yoshikatsu Murooka, is an Emeritus Professor of Osaka University, Japan. Formerly a Visiting Fellow and a Visiting Scientist at the National Institutes of Health, Bethesda, Maryland, a Professor in the Department of Fermentation Technology, Hiroshima University, a Professor in the Biotechnology, Graduate School of Osaka University and an Executive Director in the Education and Research Center of Osaka University, San-Francisco. Dr. murooka received the B.S. degree (1966) in fermentation technology from Hiroshima University and the Ph. D. degree in biotechnology from Osaka University, Japan.
Front Matter
Publication Date: September 18, 2015
Chapter 1 Traditional Japanese Fermented Foods Produced by Using Lactic Acid Bacteria Improve Our Health
Publication Date: September 18, 2015
Chapter 2 Japanese Vinegar: Pair ‘Komesu’ with Sushi. Drink ‘Kurosu’ for Your Health
Publication Date: September 18, 2015
Chapter 3 Japanese Sake Takes Her Rightful Place in the Ranks of International Wine?
Publication Date: September 18, 2015
Chapter 4 Soy Sauce, ‘Shoyu’, is a World-Famous Seasoning of Umami
Publication Date: September 18, 2015
Chapter 5 Genetically Modified Foods are Not Fearful
Publication Date: September 18, 2015
Chapter 6 Miso, Fermented Soybean-Barley Paste, is the Source of our Power
Publication Date: September 18, 2015
Chapter 7 ‘Koji’, a Mold, Plays the Most Important Role in Making Japanese Fermented Foods
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Chapter 8 Natto is the Key to Longevity
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Chapter 9 A Great Variety of Garnishes of Japanese Cuisine
Publication Date: September 18, 2015
Chapter 10 Anti-aging Genes and Thrifty Genes May Change your Life
Publication Date: September 18, 2015
Chapter 11 Restaurants in the World Serving Japanese Food
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Chapter 12 Japanese Food Loved by Overseas People
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Chapter 13 Is Japanese Food in Foreign Countries Safe?
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Chapter 14 More and More Japanese Restaurants are Opening in the World
Publication Date: September 18, 2015
Back Matter
Publication Date: September 18, 2015
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