| Foreword | Honkaku-Shochu. Its History, Technology and Culture | Yoshihiro Sameshima | Faculty of Agriculture, Kagoshima University |  |
| Feature Articles: Honkaku-Shochu. Its History, Technology and Culture | Manufacturing Technology in the Honkaku-Shochu Industry | Kazunori Takamine | Faculty of Agriculture, Kagoshima University |  |
| The Relationship between the Flavor of Imo-Shochu and the Sweet Potato | Takumi Kamiwatari | OKUCHI SHUZO CO., LTD. |  |
| Fermentation Microbiology Concerned with Shochu Making | Kiyoshi Ito | Faculty of Agriculture, Kagoshima University |  |
| Reviews | Calorimetric Analysis of Putrefactive Processes of Foods and Effects of Preservatives | Akiyoshi Tanaka
Akiyo Sakamiya | Graduate School of Bioresources, Mie University |  |
| Modulation of Redox Homeostasis by Daily Ingestion of Natural Products and Food Supplements | Tatsuhiko Adachi
Yuichiro Hagiya
Hiroshi Nakagawa
Toshihisa Ishikawa | Department of Biomolecular Engineering, Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology |  |
| Synthesis of Arteriosclerosis-Promoting Epoxyisoprostane Phosphorylcholines and Phyto-Estrogenic Equol | Yuichi Kobayashi | Department of Biomolecular Engineering, Tokyo Institute of Technology |  |
| A Japanese Meal is Close to a Perfectly Balanced Diet which Gives the Highest Longevity in the World | Yukio Takii | School of Human Environmental Sciences, Mukogawa Women's University |  |
| The Current Traceability Situation for Aquatic Products | Yoshimi Hakamada
Norio Nagashima | Fishing Boat and System Engineering Association of Japan |  |
| ArtTaste | Carpaccio, A Venetian Dish | Tatsumune Nagasaku | Tsuji Culinary Institute of Advanced Studies |  |
| America Learns to Love Sea Vegetables | Michelle Green | Journalist and Author | --- |
Physiology, Culture and Information
- Three Aspects of the Palate and Tastes | Masatoshi Takada | School of Sociology, Bukkyo University |  |
| FFI Reports | Food Hydrocolloids in Nursing Care Foods - Texture Design of Nursing Care Foods using Food Hydrocolloids
Application of Nisin as Food Preservative in Japan |