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Mayumi Maeda

Tokyo University of Agriculture

Tokyo

Japan

  • Tokyo University of Agriculture

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Scholarly Papers (1)

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Flavor Assessment of a Lacto-Fermented Vinegar Described in Japanese Books from the Edo Period (1603–1867)

Number of pages: 46 Posted: 08 Dec 2023
Naoyuki Yanagihara, Mayumi Maeda, Jun Yoshikawa, Sayuri Akuzawa, Akira Fujii, Masanobu Nagano, Yukimichi Koizumi and Kenji Maehashi
Tokyo University of Agriculture, Tokyo University of Agriculture, Tokyo University of Agriculture, Tokyo University of Agriculture, Sakamoto Kurozu Inc., Sakamoto Kurozu Inc., Tokyo University of Agriculture and Tokyo University of Agriculture
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Abstract:

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Rice vinegar, lactic acid fermentation, Japanese cuisine, sourness, umami, kurozu, Edo period