翻 訳Yuzu in Japan and South Korea: A Comparative Study of Usage
Nami FUKUTOME*
日本と韓国のユズ利用法の比較
福留 奈美

Summary
Yuzu (Citrus junos Sieb. ex Tanaka), a fruit originally from China, has been actively cultivated in both Japan and Korea inrecent years. The objective of this study was to shed light on the different uses of yuzu in Japan and Korea. We investigatedtraditional usage of yuzu in food preparation in Japan and Korea through interviews and a study of cookbooks; investigated themain yuzu products available through market research; and analyzed differences in equipment on production lines at yuzu
processing factories in yuzu-growing regions, namely Kochi in Japan and Goheung in Korea. In Japan, the main uses found
were: 1) yuzu fruit juice in ponzu and seasoning; 2) fresh yuzu rind for flavoring dishes and in the spicy condiment yuzu-kosho;
3) in heated preserved foods like yubeshi and yuzu-miso. In Korea, 1) the main use is in the production of candied yuzu, calledyuja-cheong ; 2) yuja-cheong is in turn used in tea; 3) many sweets and sauces are also made from yuja-cheong. In Japan, therind and juice of yuzu are usually separated and used fresh or heated. In comparison, yuzu in Korea is most commonly candied
and the candied form is used in a variety of ways. It was also observed that characteristic usages have been mutually adopted by
the two countries and are undergoing steady change. (This is the translation of a paper originally published in Japanese in

Dento-shokuhin no Kenkyu (Studies of Traditional Foods), No.43, 2016).

抄 録
中国が原産の柑橘類ユズ(Citrus junos)は、近年、日韓での栽培が盛んに行われている。本研究では、その利用法に国ごとの食文化の違いがあると考え、日韓両国におけるユズの利用法の違いを明らかにすることを目的とした。本研究では、インタビューと料理書における料理・菓子類への伝統的な利用法と市場に流通する代表的なユズ製品について調べたほか、ユズ産地（高知県と高興郡）のユズ加工・製造ラインの比較を行った。日本での利用は主に、1）ユズ果汁のぽん酢、調味料、2）
生果皮の料理や柚子胡椒、3）柚餅子や柚子味噌など加熱した保存食であった。韓国では 1）ユジャチョン（ユズの砂糖漬け）
への加工が主で、2）茶への二次利用、3）菓子、ソースへの二次利用が多かった。日本では、果皮と果汁を分けて生のまま、または加熱して利用することが多いのに対し、韓国ではユズの砂糖漬けとその二次利用が主流であることがわかった。
また、両国でそれぞれ特徴的な利用法が相互に取り入れられ、変化している現状も観察された。（本報告は『伝統食品の研究』
No.43(2016)に掲載された論文を翻訳したものである）

Keywords: usage of yuzu, comparative study, cultural differences, Japan and Korea＊ Faculty of Health and Nutrition, Tokyo Seiei College

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1．INTRODUCTION

different uses stemming from distinctive food cultures

Yuzu (Citrus junos Siebold ex Tanaka) originated in

and reports the results of a study focused on post-war

the upper reaches of China’s Yangtze River. Japanesemodern times. The purpose of this study was 1) tobotanist Chozaburo Tanaka, known for his work on

capture the current situation and changes in yuzu

citrus classification, reported its existence as acultivation in Japan and South Korea, and 2) to clarify

remarkable wild citrus found in the provinces offundamental differences in modern yuzu usage

Hubei, Sichuan, Yunnan, and Gansu and also in Tibet.

between the two countries.

A description of yuzu from 772 in Chronicle of Japan,

Continued (Shoku Nihongi, published 797) suggests

2. METHOD

yuzu was already well-established in Japan in the

2.1 Comparison of Yuzu Cultivation in Japan andNara period (710-794). Yuzu undergoes asexual seedSouth Korea

reproduction called nucellar embryony, a trait also

Statistical data released by Japanese and South

found in other citrus fruits that can repeat indefinitely.

Korean ministries was checked and confirmed

Trees grown from such seeds are clones of the parent

through direct enquiries to government agencies.

meaning yuzu found in Japan and Korea are

Analysis of shifts in yuzu production areas and trends

genetically very close, complicating claims in botanicalin South Korea was based on interviews with yuzu

terms that the crop is unique to either country.

producers in Namhae County and Geoje City in South

Since the 1980s, active exchange between top

Gyeongsang Province, and with the director of theFrench chefs and mainly chefs of Kyoto kaisekiyuzu processing facility in Goheung County in

cuisine led to the introduction of yuzu on the Frenchneighboring South Jeolla Province, conducted in

gastronomy scene. In addition, yuzu became known as

November 2014.

the scent of Japan as a result of presentations by
Sawamura et al. on the characteristics and efficacy of

2.2 Comparison of Yuzu Usage in Japan andyuzu essential oil at academic conferences in Japan

South Korea

and abroad3, 4). In response to the requests of French

Yuzu usage was examined through a literaturechefs incorporating ingredients from around the world

review, primarily of modern cookbooks held at Southin their cuisine, the export of fresh whole yuzu from

Korea’s Nongshim Co., Ltd. Library of Food Culture

Kitagawa Village, Kochi Prefecture, to the EU began(Table 1 annotations), and yuzu specialty books andin November 2012. Nowadays, Nordic cooks also use

cookbooks of kaiseki cuisine in Japan.

fresh yuzu in winter dishes.

This information was analyzed alongside research

South Korea, on the other hand, produces large

into yuzu products available on the market atvolumes of yuzu tea made from candied yuzu rind.

department stores, supermarkets, convenience stores,

Export volumes of yuzu tea increased from 10,464

and online sites, as well as details from interviews

tons in 2009 to 14,713 tons in 2014, of which about

with food product and cooking specialists (five times

90% was sent to China, Japan, Hong Kong andtotal; August and November, 2014, and February,

Taiwan. In China, where imports of yuzu tea from

April and August, 2015).

South Korea have increased, yuzu is said to be

Processing steps for key yuzu products wereprimarily associated with Korean yuzu tea. To date,recorded through visits to agricultural cooperative

yuzu fruit growing was almost exclusively undertaken

factories in each country’s most active yuzu

in Japan and South Korea, but China has recently

production areas: Kochi Prefecture in Japan andbegun cultivation too.

South Korea's Goheung County (November 2014).

Given the difficulty in asserting disparate regional

Two separate visits to the home of a Seoul housewife

characteristics of yuzu as a crop, this paper considers

committed to homemade products provided insight

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into the cooking process for candied yuzu and

to Kagoshima Prefecture in the south. Confirmation

traditional

yuzuwith local governments revealed, however, that far(November 2014 and February 2015). Interviews withnorth Iwate Prefecture has branded their local crop

yuzu farmers took place in Geoje City and Namhae“Northern Limit Yuzu”, revising the northern limit forCounty, South Korea (December 2014), and a visit to ayuzu cultivation as of 2015 to Iwate Prefecture. As

Geoje City yuzu processing facility enabled a

global warming progresses, Akita Prefecture hascomparison of raw materials in their bottled yuzu tea

raised the possibility of conducting test cultivation of

products. In Japan, interviews were held during a

cold-resistant yuzu, potentially further increasing thevisit to a yuzu farmer in Kitagawa Village, Kochi

cultivation area for yuzu in Japan.

sweetsincorporating

candiedPrefecture, and details on juice extracting equipment

There are two types of yuzu: a grafted variety inwere recorded (February 2014). In addition, focus waswhich a yuzu scion is grafted to the rootstock ofplaced on “yuzu tea”, consumption of which has

trifoliate orange (Citrus trifoliata or

increased in Japan in recent years, and we classified

trifoliata), and seedling yuzu grown from seeds.

domestically produced yuzu tea available through a

Seedling yuzu is known for the especially long time it

Japanese online retail site (Amazon.co.jp as oftakes to produce fruit, as seen in a Kochi Prefecture

January 2016).

saying: “peach and chestnut 3 years, persimmon 8

Poncirus

years, and the great idiot yuzu 18 years”. In contrast,
3. RESULTS

grafted yuzu bears fruit three to five years after

3.1 Yuzu Cultivation in Japan and South Korea:

grafting and has the added advantage of being easy toCurrent Circumstances and Shifting Trends

prune and harvest because the branches grow low

Figure 1 shows the yuzu producing regions of Japanand horizontally – a trait of trifoliate orange. Annual

and South Korea and their respective production

yuzu yields soared over 50 years from 19 tons in 1963

volumes. Figures 2 to 5 show production ratios by

to 2,216 tons in 2012 as a result of growing demandregion for both volume and cultivation area, as well as

due to high economic growth from the 1960s onwards

annual trends in yields and area under cultivation.

and the spread of grafting technology. Despite

Among the 17 first-level administrative districts ofSouth Korea, yuzu is primarily cultivated in thesouthern

provinces

of

South

Jeolla,stabilization of the growth rate of cultivated acreage
since, yields continue to increase.

South

South Korea has seen an overall decline in both

Gyeongsang, and Jeju. Until 2004, yuzu was under

total yield and cultivation acreage since 2000, but incultivation in approximately ten hectares of Busan

Goheung County those figures remain largely

Metropolitan City, but that has decreased to less thanunchanged, and there have even been increases on

2 hectares since 2009. Intensive yuzu cultivation

Jeju Island. The overall falls are thought to be owing

takes place in two major production areas in Southto a rapid decline in small-scale growing areas inJeolla Province – Gwangyang and Wando counties. In

parts of South Jeolla outside of Goheung County andaddition to Geoje City in South Gyeongsang,in South Gyeongsang. The following is a summary of

Namhae Country has been known since ancient times

the interviews with yuzu producers in Namhae

as a yuzu production area.

County and Geoje City, South Gyeongsang Province,

In Japan, more than 80% of yuzu production takes
place in three prefectures of Shikoku and two

and the head of the yuzu processing facility in
Goheung County, South Jeolla Province.

prefectures in Kyushu. In contrast to South Korea,

Namhae County is a long-standing production area

however, commercial growing is widespread with 38 of

famous for its seedling yuzu, formerly referred to as

the country’s 47 prefectures yielding 1 ton or morethe “university tree”. Yuzu was so highly valued thatannually, from the northern limit of Miyagi Prefecture

one tree provided enough income to send a child to

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university, and the largest trees produced overwere originally brought to Goheung from Geoje. We

1,000 fruits.

learned that the yuzu processing plant in Goheung is

In the city of Geoje, east of Namhae County, yuzu

unable to produce yuzu tea fast enough to meetgrowing expanded with many attracted by the highgrowing demand from China, and thus current

price the crop commanded about 30 years ago, but the

production remains focused on yuzu tea even though

rapid increase in yuzu growers caused prices to fall.

there is interest in new product development.

The falling price prompted many yuzu farmers to

The above findings show that yuzu has been aswitch to shipbuilding about 20 years ago, and thencommercially produced crop in both Japan and South

production began to decline. Over the same period, a

Korea over the last 40 to 50 years, and that whereas

large-scale yuzu processing facility was built inin Japan we see trends of increased production and

Goheung

intensive

expanded cultivation areas, South Korea is seeing

engagement in yuzu cultivation and processing. It is

continued consolidation in the key areas of cultivation.

County,leadingtomoresaid that yuzu cultivation techniques and seedlings

South Korea Harvest Status (by City / Province)

Japan Harvest Status (by Prefecture)- Goheung County and Wando County
are two major production areas inSouth Jeolla Province- Namhae County, South Gyeongsang
Province is an old producing area
- In this survey, we visited Goheung
County (South Jeolla Province) andNamhae County and Geoje City (South
Gyeongsang Province).

1,000 tons or more per year
100–999 tons per year

1–99 tons per year

Geoje City

NamhaeCounty
Wando County Goheung County- According to MAFF (Survey on
Production Dynamics of Special Fruit
Trees), the northernmost point is Miyagi
Prefecture and the southernmost point is
Kagoshima Prefecture.

(2012, Statistics Korea)(2012, Ministry of Agriculture, Forestry and Fisheries (MAFF))

Figure 1 Yuzu Harvest Status by Region in South Korea and Japan

Total 22,076 tons

Yield

Total 2,216 hectares Cultivated Area

Others(6.8%)
Kumamoto(1.2%)

Others(16.6%)
Kumamoto(1.2%)

Wakayama(2.1%)

Wakayama(2.1%)

Kagoshima(3.2%)
Miyazaki(4.7%)

Oita(5.8%)

Kochi(51.6% )Kagoshima(3.2%)

Kochi(35.8%)

Oita(6.4%)
Miyazaki(7.0%)

Ehime(9.0%)

Tokushima(17.0%)

Ehime(9.7%)

Tokushima(15.7% )(2012, MAFF)(2012, MAFF)

Figure 2 Japan Yuzu Yield and Cultivated Area Ratios by Prefecture

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YieldTotal 17,027 tons
South Gyeongsang
Province
and Jeju Province（48.3%)

Total 17,027 tons

Goheung County(30.6% )Cultivated Area

Jeju Province (12.2%)

Goheung County(37.5%)South Gyeongsang
Province (24.2%)

Wando County(15.6%)(2012, Statistics Korea)

Others in South
Others in South Jeolla Jeolla Province (7.0%)
Province（5.5%)(2012, Statistics Korea )Wando County(19.1%)

Figure 3 South Korea Yuzu Yield and Cultivated Area Ratios by Region

Yield （t）

25,00020,00015,00010,000
5,000

2,500
2,000
1,500

1,000
500

0

1963
1968
1973
1978
1983
1988
1993
1998
2003
2008
2012

0

1963
1968
1973
1978
1983
1988
1993
1998
2003
2008
2012

Cultivated Area （ha）

30,000MAFF [Survey on Production Dynamics of Special Fruit Trees](1963-2012)

Figure 4 Annual Change in Yuzu Yield and Cultivated Area in Japan

5000
0

Goheung County

1,500
1,000
500
0

Total

South Jeolla ProvinceSouth Gyeongsang Province
Jeju Province

2002
2004
2006
2008
2010
2012
2014
2015

Total

10000

2010
2011
2012
2013
2014

Yield （t）

20000

15000

2,000

Cultivated Area （ha）

25000

Statistics Korea (2010-2014)

Statistics Korea (2002-2015)

Figure 5 Annual Change in Yuzu Yield and Cultivated Area in South Korea

3.2 Traditional Uses for Yuzu in Japan and

Korea; in most cases the rind has already beenSouth Korea

processed in some way as in yuja-cheong (yuzu

3.2.1

Traditional

KoreanRecipesforYuzu

candied in sugar or honey).

From Cookbooks

Though strips of candied yuzu are the mostAs shown in Table 1, apart from the use of strips ofcommon type nowadays, various traditional methods

raw outer rind (flavedo) in the yuja-hwa-chae drink,for making yuja-cheong involved preserving the whole

there is very little use of raw yuzu rind in South

fruit, cutting the outer rind into large pieces for

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candying, or stuffing the rind and tying with thread to

addition, the method of sprinkling finely grated yuzu

maintain the round shape during preservation.

rind, called furi-yuzu, is applied to flavor a wide range

Yuja-hwa-chae and wonsobyeong are classified as
traditional

beverages

usingof simmered, steamed, and grilled dishes, as well as insyrup-preserved

noodles, soups, dressings, vinegared dishes andingredients, and were once elaborate products

pickles. Rind is also found in Japanese sweets in thereserved for high-ranking people. In many cookbooks,

form of yuzu-an, yuzu-flavored sweet bean pastes, andyuja-hwa-chae recipes called for raw yuzu rind, but

yuzu-mochi glutinous rice cakes. It is custom in Japanaccording to a renowned researcher of Korean foodto enjoy the aroma of yuzu over a long season from theculture, Yun Seo-seok, it is also possible to cut just thequintessential summer ingredient green yuzu foundyellow outer rind into large pieces and preserve themin soups and as furi-yuzu, right through until the fruitin sugar for yuja-hwa-chae. Sugar or honey-candied

turns yellow. In contrast, green yuzu is not used in

yuzu can be used for either the resulting syrup, as inSouth Korea. When yellow yuzu is in season in Japan,

tenjachon (honey-preserved trifoliate orange pulp), orsarashina soba restaurants make yuzu-kiri byfor the solid peel. The solid component is sometimes

kneading yuzu flavedo into the noodle dough. Yuzu

used as filling in mochi-style confectionery, or for

miso – one type of name-miso eaten straight – is madecoloring and flavoring in the same way as sesame oras a side dish for rice or used as dengaku-miso to top

mugwort. Present-day recipes for yugwa, deep-friedgrilled ingredients.

rice puffs coated with various toppings, do not call forii)Whole Yuzu Rind Uses

yuja-cheong, but in the past the yuja-cheong syrup

One method using the whole pericarp called

was used to bind the coating. We can see that in Southyuzu-gama or yu-gama, means yuzu pot. A small

Korea there has long been a culture of using sugar-

carved out yuzu is used as a bowl and filled withand honey-candied fruits in various ways.

ingredients like kohaku-namasu vinegared whiteradish and red carrot for Osechi new year’s

3.2.2 Yuzu Usage in Japan by Fruit Partcelebratory dishes, or as the vessel for steaming

As shown in Table 2, in Japan, we can see various

ingredients. Variations in presentation include yuzu

examples of yuzu usage, including applications of justpots with leaves still intact, decorative carving of thethe outer skin, the whole skin, both the skin and thelid to look like a chrysanthemum, and green yuzu cut

pulp, and the juice. Examples of use in Western-styleinto three large pieces to mimic the splitting ofconfectionery are also included, but it is clear thatJapanese sansho pepper buds known as wari-zansho.

there has been widespread use of yuzu across kaiseki

Large yuzu pots are used to make maru-yubeshi, acuisine, regional cooking, and home cooking in Japan

traditional steamed yuzu dumpling unique to Japan.

since ancient times.

Nakai17) and Ito et al.18) have reported on theiri) Flavedo Uses

research

One distinctively Japanese tradition is the use ofinto

yubeshi, detailing regional andhistorical differences in production methods.

raw yuzu rind to flavor or add aroma to dishes. In

One method for sweet-simmered yuzu rind is often

Japanese cuisine, raw flavedo rind shaved with afound in hassun, a dish served with sake inknife is floated in soup as a fragrant garnish. The

cha-kaiseki tea ceremony kaiseki cuisine. Chef

different cuts of yuzu rind have names based on their

Koichiro Goto of Ryuun-an cha-kaiseki restaurant inshape (Table 2), and slight variations are all

Shinjuku shared his method with us (Table 3). The

accounted for in detailed names like kizami-yuzu

recipe is almost identical to that for Amigasa-Yuzu –(shredded yuzu) and hari-yuzu (needle-like yuzu),

sweet-simmered yuzu rind shaped like traditional

ore-matsuba-yuzu (bent pine needle yuzu) andstraw hats – found in one cookbook referenced in oursanbon-matsuba-yuzu (triple pine needle yuzu). In

research13).

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Table 1. Yuzu in Traditional Confectionery and Beverages in Korea
Candied with sugar and/ or honeyYuj a -cheong :Made by traditional methods also used with honey-candied trifoliate orange and other fruits, such as punching holes from outside with chopsticks, andalternating layers of sugar and fruit in a glass jar for candying*10. Divide fruit into four equal parts and remove thin white part of rind before
preserving in sugar to ensure resulting juice is transparent*10.
Yuj a -cheong - whol e t ype:
A traditional method using the whole rind. A sugar-dusted paste of julienned chestnuts, jujube fruit, and rock tripe lichen is wrapped in yuzu rind andpreserved in honey water*5-7. Another recipe calls for yuzu rind to be blanched in boiling water and divided into 6 to 8 pieces. Combine yuzu pulp withsugar and julienned jujubes, chestnut, and mushrooms, return the mixture into the rind, tie it with a thread and preserve in sugar water *10.

Yuj a -cheong - j ul i enne t ype
Most common modern method. Pulp is removed from the fruit; rind is julienned and candied. In home recipes, julienned raw rind and chopped pulp areoften preserved together in sugar and honey*1, 2, 12.

T raditional beverages
S weet b evera ges : Hwa -cha e
Traditional punch containing cut fruit, edible flowers and other ingredients in a liquid of sugar water, honey water or cordial flavored with omija(Schisandra fruit/ magnolia berry). Raw or candied pears, strawberries, peaches, plums, watermelons, yuzu, and other fruits are used. The yuzu variety
includes raw outer rind (flavedo), julienned pear, pomegranate, pine nuts and other ingredients*1,3-6,7. Another style includes plentiful yuzu flavedo
strips, that have been candied in an equal amount of sugar, floating in either sugar water or omija water*10.
S weet b evera ge wi t h dum pl i ngs : Wons ob yeong
Sugar or honey water beverage containing dumplings of boiled glutinous rice flour mixed with jujubes or yuzu rind* 5. Traditionally served to highranking people after meals or instead of tea*11. Yuzu variety uses syrup of yuja-cheong *1,6, solid part of yuja-cheong *4, or raw yuzu rind*1,3.

Yuj a -cha
Drink of yuja-cheong (yuzu candied in sugar or honey) mixed in hot water. The processed and bottled yuja-cheong sweet paste may also be referred toas yuja-cha *13. Sometimes the julienne type yuja-cheong is called yuja-cha to distinguish it from the whole type yuja-cheong *5.

T raditional Confectionery
Yugwa : Ga ngj eong
Glutinous rice flour that has been moistened with alcohol and steamed is kneaded well and spread flat before being cut and dried in the shade. It isthen deep-fried twice in oil, coated with honey, and dusted with various toppings (sesame, pine nuts, cinnamon)*9. Gangjeong is the name for the thinrectangular shape of the confection. The syrup of yuja-cheong is sometimes used instead of honey*2,10.
Deep-fri ed C onfect i onery: S s a l-ga ngj eong
Rice confectionery of boiled and dried ordinary rice that is deep fried and hardened by coating with a boiled down syrup of glucose syrup, sugar and alittle salt*12. The yuzu variety called yuja-gangjeong adds yuja-cheong to the syrup used for coating*12. In some cases, only the solid portion of yuja-cheong is used.
S t ea m ed ri ce ca ke: S ourgi , s ourgi-t t eok
Rice cake made from steamed non-glutinous rice flour*9. In addition to white sourgi made only from rice flour and sugar, other types include blackbeans, azuki beans, mugwort, and others*8. Yuzu referred to in a yuja-sourgi recipe *2 is thought to be yuja-cheong *11.
S t ea m ed ri ce ca ke wi t h s ol i d i ngredi ent s : Dut eop-t t eok
Glutinous rice flour combined with ganjang (Korean soy sauce), honey, and other ingredients, and filled with yuzu, pine nuts, or azuki bean paste before
steaming*8. Yuzu in these recipes is thought to indicate yuja-cheong *11.
S t ea m ed ri ce ca ke: J a pgwa b yeong
Sugar, chestnuts, jujubes, dried persimmon, walnuts, the solid portion of yuja-cheong , and other ingredients are added to non-glutinous rice flour. The
mixture is steamed and cut into squares *1
B oi l ed confect i onery: J eonggwa
Generic name for fruits and vegetable roots and stems stewed with honey, glucose syrup, and sugar*5. Yuja-jeonggwa is prepared by stewing candied
yuzu rind strips in sugar or honey*10, or by drying sugar-candied yuzu rind* 2.
*1 Park Ojin, Kim Young Sun, Jeong Pyobeom Choe, Mun Hwi Bun, 2007, Hangug-ui Tteog, Eumlyosu-lyu (Korean Rice Cakes and Drinks), Hunminsa, Seoul, pp 34,76, 212, 236, 238.
*2 Che Seun Jya, 2003, Jayeon-ui Eunhyeleul Dam-eun Mas-issneun Eumlyo (Delicious Drinks Filled with Nature's Goodness), Hangug Oesig Jeongbo
Jusighoesa, Seoul, pp 17,25,120.
*3 Jusighoesa Julo Chingu, 1983, Jubu Saenghwal Kadeu Yoli ⑱ (Tteog · Hangwa · Hangug Yoli Eumlyo (Housewife Living Cooking Cards 18: Rice
Cakes, Korean Sweets, Korean Dishes and Drinks), Seoul, pp 28,31.
*4 Gang-In Ji, 1987, Hangug-ui Mas (Korean Taste), Daehan Gyogwaseo Jusighoesa, Seoul, pp 344,346.
*5 Kim Dok Ki, 2006, Tteog, Hangwa, Eumlyosu-lyu ( Rice Cakes, Korean Sweets and Drinks), Silakawa Chulpansa, Seoul, pp 329,331,333.
*6 Kim Hae Yeong, 2002, Hangug-ui Eumlyosu-lyu (Korean Drinks), Doseo Chulpan Hyoilu, Seoul, pp 176,224.
*7 Library of Food Culture, NONGSHlM Food Culture Research, web-site: www.agroheartco.kr/arg/culture/season_lst.jsp*8 Cheong Eun Saeg, 2005, Korean Cooking Glossary to Make Eating Tours More Fun , Nihon Keizai Shinbunsha, Tokyo, pp 232-252.
*9 Yun Seo Seog, 1995, Korean Food Culture History , Domesu Publishers Inc., Tokyo, pp 41-48, 94-100.
*10 Interview with Dr. Yun Seo Seog, Seoul, November 2014.
*11 Interview with Ms. Li Lin Hwa, Seoul, November 2014, and February and April 2015.
*12 From the production process of Ms. Kim Bok Kyum (Seoul resident), November 2014.
*13 From the manufacturing process of the Goheung County Agricultural Cooperative Yuzu Processing Plant, November 2013.

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Table 3. Recipe for Yuzu-amani,
sweet-simmered yuzu

Table 2. Japan Yuzu Usage by PartAs a flavoring in soup*1; to finish simmered foods, grilled
foods and steamed foods; as a topping/garnish on noodles

1) Gently grate the outside of the outer rind to remove
bitterness and discard.
2) Peel the rind, cut into bite-sized pieces, and boil inwater for about 5 minutes.
3) Soak in water to remove bitterness for half a day toa whole day.
4) Combine equal parts water and sugar and bring toboil to make a syrup. Add rind from 3 and simmer.
5) After simmering a little, turn off the heat and allow
flavor to permeate fully. Suitable for long-term storage
if boiled down.

(udon etc.) and chirashi-sushi ; in vinegared dishes anddressed vegetables dishes; in vinegared miso; in pickles(yuzu daikon etc.); incorporated into soba noodle dough;mochi sticky rice cakes (yuzu-mochi ); yuzu flavored sauce;yuzu-flavored miso.

P ericarp (flavedo and albedo)
As a serving pot (yuzu-gama) *2; yuzu dumpling(maruyubeshi) ; yuzu-kosho chili pepper paste; soy sauce-pickled
tsukuda-ni ; candied in sugar or syrup; simmered yuzu; toflavor pickled vegetables (ni-namasu ); sugar candied; peels;
glace; in powdered dried foods such as seven spice mix yuzushichim i; dried peel in yuzu tea with tea leaves.
Rind and pulp
Sauces (yuko-yaki, yuan-yaki); steamed dishes (yukomushi); marmalade and jam; noodles; whole yuzu paste(yuzu-neri ); Korean-style yuzu tea.
F ruit juice

A seasoning paste of finely grated yuzu rind, green
chili peppers and salt called yuzu-kosho originated in
Oita Prefecture. It has gained nationwide popularity
in recent years and new versions made with yellow
yuzu and peppers or red chili peppers have appeared- A s vi nega r s ub s t i t ut e

in addition to the standard green type. Green

In vinegared rice and vinegared dishes; dipping soy sauce forsashimi; in vinegared soy sauce and vinegar/soy sauce/ sugar

yuzu-kosho can only be made from August tomixes; vinegared miso; dressings.

September when green chili peppers and green yuzu

- A s ci t rus j ui ce (i ncl . s om e pul p us e)

are in season concurrently, thus it is stored for use

100% fresh juice; yuzu-ponzu ; yuzu yokan gelled bean paste;year-round. In the Kyushu region especially, it is often

juices and alcoholic beverages; sauces and syrups (e.g. forshaved ice); ice cream and sherbet; jelly and mousse;

served as a condiment for soups and hot pots, as well

chocolate, gummi candy and hard candy; other sweets; as a

as for grilled and steamed dishes such as yakitorilemon substitute.

grilled chicken. These days, yuzu-kosho is also
exported to the United States and is marketed as a

Other than food, also used in lotions (seed), and for baths(whole fruit), etc.

distinctively Japanese seasoning.

*1 In addition to grated furi-yuzu , various decorative cuts

At a taste workshop conducted by the author atare used and each named according to its shape, incl.

kizami-yuzu (finely carved), hari-yuzu (needle-like), nagayuzu (long), matsuba-yuzu (pine leaves-like), ore-matsubayuzu (bent pine leaves-like), sanbon-matsuba-yuzu (threepine leaves-like), hegi-yuzu (thinly peeled), mangetsu-yuzu(full moon-like), kake-yuzu (waning moon-like), hanabirayuzu (flower petal-like), momiji-yuzu (maple leaf-like),shikishi-yuzu (square paper card-like), tsumagata-yuzu(sashimi garnish-like), tanzaku-yuzu (thin strip), etc.
*2 Several variations of yuzu-gama exist such as hatsuki-

yuzu-gama (with leaf), yuzu-no-kiku-gama (withchrysanthemum), aoyuzu-no-warizansho-gama (green yuzu
with sansho pepper), etc.

NYCAS2016 (New York Conference on Asian Studies,
Vassar University)19) introducing dashi products,
Japanese tea, miso, soy sauce and shichimi seven
spice seasoning, yuzu products (maru-yubeshi, yuzu
mochi,rind,

andyuzu-kosho) were especiallywell-received, and many participants listed yuzu as
their ingredient of particular interest.
iii) Combined Rind and Pulp Uses
In Yuan-yaki, a Japanese grilled dish, equal parts ofyuzu fruit round slices, soy sauce, mirin, and sake are
combined in a marinade to flavor raw fish fillets.

Yuko-mushi is a dish in which yuzu fragrance istransferred by steaming the main ingredient topped
with yuzu slices. Yuzu-neri is a preserved food madeby cooking whole fruit until it collapses before
kneading and mixing with glucose syrup.
－ 8 －
−8−

iv) Fruit Juice Uses

revealed that of a total of 38 ponzu items stocked, 14

There are two main uses for yuzu fruit juice: as a

included “yuzu” in their product names; 10 included

substitute for vinegar, and instead of lemon whereother citrus varieties (sudachi 2, daidai 3, kabosu l,citrus juice is called for, particularly when a highlylemon 1, shikuwasa 2, dekopon 1); and a further 14

kosan-kankitsu,

types contained no citrus name, showing theacidicandfragrant

juice,

orpopularity of the yuzu-ponzu style.

is desired.
In Kochi Prefecture, Japan’s largest yuzu growing

Yuzu fruit juice is often used in juices, alcoholicarea, many families plant one or two trees ofdrinks and other beverages, and is also widely used in

kosan-kankitsu (called su-mikan vinegar oranges inWestern sweets such as ice cream, sherbet, and jelly.

Kochi) in their gardens and use the high acid fruit

Traditionally, yuzu fruit juice and/or finely grated

juice as a vinegar substitute. The sushi rice inflavedo rind has been used to make a gelled confection

well-known local dishes Inaka-zushi (countrysidecalled yuzu-yokan.

sushi) and Saba-zushi (whole mackerel sushi) is often
made with yuzu juice instead of sushi vinegar (Figure

3.3 Production of Main Processed Yuzu Goods in6). If you visit daily street markets, such as a Sunday

Japan and Korea

market, yuzu juice is available throughout the year.

3.3.1 Main Korean Processed Yuzu Goods –Before refrigeration, 1800 milliliter bottles of yuzu

Yuja-cheong Production

juice were preserved by adding salt in a ratio of 10 toi) At a Yuzu Processing Plant

20 percent, and bottles were buried underground in

In Korea, the target product is sugar-candied rindvalleys to ensure year-round usability. The juice of(yuja-cheong), thus the juice is a by-product mainly

seedling yuzu fruit is recognized as especially

exported to Japan. Fresh yuzu fruit is delivered to thevaluable given its stronger fragrance compared tofacility and the stalk and black spots on the outer rind

grafted yuzu.

are manually removed. This process is not conducted

The most typical application of yuzu juice is in

in Japan but it is essential in Korea where yuzu rind

ponzu – a tangy soy sauce–based seasoning. Ponzu

is the key component. The yuzu are washed, drained,
and put on a conveyor to be halved and pressed to

Yuzu juice pressed by a farmer

separate pulp and seeds from the rind through a

In the days before refrigeration,
salt was added, but now saltfree juices are mainstream.
Special markings made on juice
products from seedling yuzu
fruit.

drum type separator. Any seeds and flesh still
attached to the rind are manually removed before therind is sent through a special cutting machine –another process unique to yuja-cheong in Korea. The

Sushi using yuzu juice
In addition to vegetable sushi,
yuzu juice is used in sushi ofvinegared fish like mackerel,
horse mackerel, hairtail, andJapanese goatfish (photo at
Sunday market, Kochi City)

julienned strips of rind are weighed and mixed wellwith an equal amount of sugar before bagging. A lot of
manual work is required to ensure high-quality rind,and this need for human input is a distinguishingfeature of the Korean process (Figure 7).

Figure 6 Yuzu Juice Sales in Kochi Prefecture
was originally made with juice from especiallyii) Making Yuja-cheong at Home

succulent daidai bitter orange fruit and served at

As shown in Figure 8, homemade yuja-cheong

restaurants specializing in pufferfish hot pots. In

differs from factory-made products in that it includes

recent years, many bottled products incorporating

not only rind but also yuzu flesh. In the home where

yuzu juice can be found with the name yuzu-ponzu. A

our photo shoot took place, the method was handed

survey at a Tokyo grocery store (November 2014)

down from mother to daughter. The yuzu, ordered

－ 9 －
−9−

from Goheung County at a cost of 65,000 won per 10

seasonings, pickles, and sugar- or honey-candied

kg (approximately 6,900 yen as of November 2014),

fruits and vegetables such as trifoliate orange, plums

was used in its entirety to make the most of theand ginseng. The trifoliate orange fruit is far too bitterpurchase without waste. Because the flesh increases

to be edible, but the syrup has various applications. In

sourness in the resulting yuja-cheong, sugar andcontrast, yuja-cheong proves more efficient as therehoney are added in a slightly higher ratio (8 kg total)

are uses for both the solid and syrup components.

than the fresh yuzu itself, 8 kg of which yields 7 kg ofrind and flesh.

from November to early December but is not available

Listening to the Korean family talk, I learned that
Korean-madeYuzu fruit fills the Seoul fruit and vegetable market

and

in

particularanywhere outside that season. The situation in Japan

homemade

is very different, with green yuzu available fromyuja-cheong is very highly valued. Although it takessummer. And right through December, fresh yuzu

time and effort, the homemade variety is totallyfruit is widely distributed to meet demand for yuzu

different to commercially available bottled yuja-cha.

baths at the winter solstice and for New YearIn addition to use in yuzu tea just by adding hot water,celebrations. Even outside this extended season, yuzu

it can be used as is in traditional rice confectionery

can be found commercially for use at department

ssal-ganjeong (see Table 1), and the syrup can be

stores and in restaurants to flavor dishes. The above

mixed with ganjang (Korean soy sauce) to makeshows clear differences between Japan and Korea notsauces in cooking. In the room next to the kitchen,

only in usage and application of yuzu but also inalongside a large kimchi refrigerator stands a foodseasonality.

storage shelf filled with bottles of various fermented

Product (Sugar-candied rind yuja-cheong)②⑪⑬

visual inspection,
manual work

Additives and heat sterilization⑫
Thawing

Frozen storage⑩
Bagging

cutting machine（
８）

Fruit juice packing（
７）

Separation of fruit
juice and seeds

Pulp and seed removal (drum type separator)

remove stalk and⑥

Separation of fruit juice
and seeds

By-product(fruit juice)⑨⑧

Sugar mixing⑦⑤
Pressing

Halving④

Shredding③
Washing

DeliveryPreparation black spots manually①

In cooperation with EDEN
Food Association(November 15, 2013)

Figure 7 Yuzu Rind and Juice Processing in South Korea(Goheung County, South Jeolla Province)－ 10 －− 10 −

⑩

⑪

⑫

⑬

edible after one

one month.

remove hard partclose to center

Preserve week, best after

Chop pulp⑨

Bottle⑧

Combine rind and pulp
and mix through honey⑦

Remove seeds from pulp

Remove fibro vascular bundles⑥

Cut rind into thin strips⑤
Separate rind from pulp④
Make cuts in rindPreparation③

Add sugar separately torind and pulp②
DryingWashing①

Cooperation: Kim
Bokkyum (photo:
Seoul, November
16, 2014)

Figure 8 South Korean Homemade Yuja-cheong Recipe

3.3.2 Korean Yuja-cheong and Yuja-cha

Yuja-cheong unheated candied yuzu rind can beeaten about a week after production, but bottled꿀유자차 Honey yuja-cha ingredientsyuja-cheong products are only available in small

유자과육: yuzu pulp 65%(국내산 domestic)
과즙: yuzu fruit juice 10%
정백당: refined sugar 8%
벌꿀: honey 4%
구연산: citric acid 0.2%
비타민: vitamin C 0.5%
푸드겔: food gel BF-100 0.3%
정제수: purified water 12.0%

quantities even in yuzu growing areas. Bagged

yuja-cheong made at processing facilities are stored
frozen in containers and often distributed for businessuse as the raw material in other products, including

yuja-cha. Because yuja-cheong is not heated, the color*Label notation “Honey
Citron Tea”

changes quickly at room temperature and it has ashort expiration date. On the other hand, yuja-cha

유자청 Yuja-cheong Ingredients(yuzu tea; in this case referring just to the sweet paste

유자: yuzu 47％
정백당: refined sugar 53%

before hot water is added) lasts a long time because ofvarious additives to the base yuja-cheong and because*Label notation “Citron Tea”

it undergoes heat treatment. Yuja-cha processing
facilities can be found all over Korea because they
only need to purchase and process yuja-cheong,

Products of yuzu processing
company, Geoje City, South
Gyeongsang Province

whereas facilities making yuja-cheong must be
located in yuzu growing areas because their raw
material is the fresh fruit. Figure 9 provides a

Figure 9comparison of the raw materials for yuja-cha andyuja-cheong.
－ 11 －− 11 −

Differences in Raw Materials for Bottled
Yuja-cha and Yuja-cheong Products

3.3.3 Yuja-cheong in Traditional Korean Confectioneryi) Japanese Production Process (Kitakawa Village,– Yuja-ganjeong –Kochi Prefecture)

A Korean family showed us how to makessal-ganjeong

yuzu-flavored–In Japan, the target product is yuzu juice, and the

traditionalrind is a by-product. In order to obtain highly fragrant

confectionery using ordinary rice (ssal means rice). It

juice, whole yuzu fruit is pressed firmly thereby

is often made for the Lunar New Year celebrationtransferring the essential oil found in the oil glands ofusing yuja-cheong made in November. The recipe,

the flavedo into the juice. After the halved fruit isapparently learned from a cooking teacher 45 years

squeezed through a narrow opening in the press

ago, requires the ordinary rice to be boiled and dried amachine, the juice is passed through a sieve in two

week prior to preparation. The rice which has been

stages to remove seeds, flesh and cream, and the

deep-fried and coated with sugar/honey is spread in a

resulting juice is frozen at -30℃ for shipment. The

special thin wooden mold and cooled slightly and thenjuice is defrosted in portions as needed for use inquickly cut before completely hardening (Figure 10).

various processed products.
The rind left after pressing is a by-product that is

3.3.4 Main Japanese Processed Yuzu Goods – Yuzubagged and either discarded or frozen and stored for

Juice Production

external secondary use (Figure 11).

⑨

Ready to eat
when completely cooled⑧
Cut into pieces

and mix⑦
Allow heat to escape③⑥
Spread in wooden mold

Boil down②⑤
Add rice from④(add glucose syrup and sugar toyuja-cheong and boil down)③

in oilusually takes one week(one day in hot air dryer)

Spread out and dry

Boil ordinary rice②

Deep-fry①

Yuja-gangjeong (front)Confectionery
made by hardening sesame withsyrup and sugar (no rice) was also
made (right).

Cooperation:
Kim Bokkyum(photo: Seoul,
February 2,
2015)

Figure 10 South Korean Homemade Traditional Confectionery (Ssal-gangjeong) Recipe－ 12 －− 12 −

Product (fruit juice)⑮
Transfer to refrigeration company
in Kochi City

expiration
date printing

juice stirringrind and seedremovalmesh) cream removal

mesh)

Packaging rindFreezing

frozen sterilization

Productization (cardboard box)⑭
Freezer ( -30 ℃)⑬

weighing
18.5kg⑫Filling (Cubitainer)⑪

Magnet trap60

�3,000 liters)

40

30

Filling tank

10

⑩

/

/

⑨
Vibrating sieve machine (Drying⑧
Raw material (fruit juice)

Washing

removing rotten fruit

By-products(rind)

�7�

⑦

Vibrating sieve machine (Screeninggrafted/seedling,

�
8
�

⑥
Halving and pressing⑤

with drying
brush

④

with washing brush③

Classification (for juiceor rind)

Yuzu weighing: by farmer separately②
Acceptance①* Created based on Tosa Aki Agricultural Cooperative
Kitagawa Branch “Yuzu Processing Facility Description”

Figure 11 Yuzu Juice and Rind Processing in Japan (Aki County, Kochi Prefecture)presses are made locally in the growing area, but atii) Yuzu Farmer's Harvesting and Pressing Methods
When harvesting yuzu, utmost care must be taken

present, there is only one woodworker in neighboring

to not damage the fruit in order to avoid spoilage of

Umajimura village who makes juice presses. Somethe juice. The fruit is picked by hand before it falls tofarmers are even said to take their juice presses out

the ground. These days, more and more farmers ship

into the orchards with them to press immediately

whole fruit to juice factories, but in the past it wasafter harvesting. In those cases, the rind is discardedcommon for yuzu farmers to press their own yuzu. As

in the orchard.
The harvesting method in Geoje, South Korea, inshown in Figure 12, specially designed wooden juice

contrast, involved collecting yuzu fruit cut from the
Yuzu juice extractor-1

trees and dropped on the ground, and putting them in

Make incisions in yuzu
and squeeze between twoplates.

containers (Figure 13). Because the yuzu are
harvested for rind, not juice, and because the rind is
candied in an equal amount of sugar, the feeling is

Yuzu juice extractor-2

there is no need to worry about a few blemishes.

Place yuzu on blade andpress with circularnotched top plate.

Yuzu Juice extractor-3
Currently in use, placedin orchard during harvest.
Rind and juice are
separated and discharged
by vertical movement of
the handle.
(Kitagawa Village, Aki-gun,
Kochi Prefecture, taken in
February 2014)

Yuzu fruit cut from trees with scissors are manually places into
containers(Yuzu orchard, Geoje City, November 2014)

Figure 13 Yuzu Harvesting in South Korea

Figure 12 Hand-press Juice Extractor
at Yuzu Farm

－ 13 －− 13 −

3.4 New Yuzu Trends in Japan and South Korea

savory pancakes. However, it is not common in Southand

Korea to mix ganjang with citrus juices to makeConfectionery and New Applications for Juice andponzu-style sauces. A major South Korean seasoning

Raw Rindcompany is developing ponzu as a signature Japanesei) In Dressings and Cakes

seasoning, but as of 2015 only one type of yuzu ponzu

3.4.1

Yuja-cheonginWestern

CuisineYuzu dressing represents a common modern use forhas been identified.

yuzu in South Korea. Yuja-cheong was found in salads

Yuzu juice, not found in 2013, was identified at a

at Korean restaurants and in bottled dressings sold atconvenience store after autumn 2014. Since then,department stores. The key difference is that in Southyuzu juice has become a standard product, with glass

Korea, yuja-cheong is used to flavor and sweeten theand plastic bottle products becoming more common.

dressing, whereas in Japan, yuzu juice is used as a

Figure 14 shows yuzu juice varieties purchased in

substitute for vinegar.

Seoul, Busan and other cities.

At a department store in South Korea, aWestern-style cake shop was selling chiffon cakes
decorated with yuja-cheong, and yuzu macarons were
becoming standard fare at French confectionery stores.
In all cases, the ingredients were thought to be those
first processed by candying or heating during theyuzu harvest season for secondary use throughout
the year.
ii) Use of Yuzu Juice in South Korea①

In recent years, there has been a movement to use②③① Yuzu Ponzu (Seoul, 2014)② Yuzu Syrup (Seoul, 2014)③ Various yuzu juices (Seoul,Goheung County,
2014-2015)

yuzu juice in South Korea. The ongoing developmentof various applications of yuzu juice, which until now
was simply a by-product of yuja-cheong production,

Figure 14 Bottled Yuzu Juice Obtainedin South Korea

were confirmed through regular visits to South Korea,
and included yuzu syrup to be diluted to make yuzu
beverages, yuzu juice, and yuzu liquor.

iii) Raw Rind Applications in South Korea

In November 2014, when I visited the Goheung

A chocolate shop in Seoul opened by a young female

County Agricultural Cooperative Facility Factory, theKorean chocolatier in July 2014 sells yuzu chocolate

person in charge offered me a taste of yuzu syrup. It(Figure 15). Here, raw yellow yuzu rind is grated andwas a liquid made of sweetened yuzu juice and honey,frozen during the yuzu season for use throughout thesufficiently sweet and delicious to me, but I will neveryear in a mixture with ganache. Awareness of yuzu

forget how the factory manager and town office staff

macarons made by a French pâtissier in charge ofmember offered up the same grimace, rating the juice

product development at a Western-style cake shop in

too sour.

Seoul got the chocolatier thinking that there must be

In Japan, the use of ponzu sauces containing highly

a way to use yuzu besides the traditional Korean

acidic citrus juice is widespread, and the variety of

application of yuja-cheong. Her hint appears to havethose containing yuzu has increased in recent years.

come from grated lemon zest, which can be found in

In South Korea, soy sauce called ganjang is combinedWestern foods and sweets, because she had notwith vinegar to make cho-ganjang, which is frequently

considered the equivalent Japanese technique forserved as a dipping sauce for buchimgae Korean-stylesprinkling raw yuzu rind called furi-yuzu.

－ 14 －− 14 −

chains (Figure 16). Korean-style yuzu tea may overtime come to be perceived as a Japanese product. I
think it will be important going forward to investigatechanging trends in distribution of yuzu products aswell as the degree of recognition and consumption
rates among general consumers.
When yuzu is in season, the outer rind is grated andfrozen to store. It is mixed with fresh cream as needed
to make a ganache. Yuzu chocolate is offered yearround until the stock of frozen yuzu rind runs out.
(Seoul, November 2015)

As an ingredient
Kyoto shaved ice with speciallyselected yuzu using bottled
yuzu-cha , Japanese café
(Arashiyama, Kyoto, August
2015)

Figure 15 Yuzu Method at South Korean
Specialty Chocolate Store

Popularization as a beverage

3.4.2 Japanese Yuzu Tea Production and Usage

Hot water is added to bottled
yuzu tea, coffeehouse chain(Shibuya, Tokyo, January 2016)i) Use of Korean Yuja-cha in Japan
In recent years, products labeled “yuzu-cha” havebegun to appear in Japan. South Korean yuja-cha(yuzu-cha, yuzu tea) is classified into two types. One isUnheated candied yuzu

prepared by pouring hot water over sugar-candied

A product made with only yuzu
and rock sugar, sold on appeal ofbeing an unheated product withbrand name “raw yuzu-cha”(Kochi Airport stand, January
2016)

yuja-cheong, and the other is prepared by pouring hot
water into yuja-cha – a sweet paste of pasteurizedyuja-cheong with additives that is the base of yuzu tea.
The Japanese word “yuzu-cha” includes many types

Figure 16 Korean-style Yuzu Tea
in Japanin a much broader sense. For the purposes of thispaper, Korean-style yuzu tea refers to South Koreanii) Classification of Japanese Yuzu Tea

yuzu-cha.

To identify the kinds of yuzu-flavored tea drinks,

In recent years, private exchanges have flourished,other than Korean-style yuzu tea, available in Japan,

and food information is regularly shared between

I searched major online retailer amazon.co.jp using

Japan and South Korea, leading to mixing ofJapanese keywords for “yuzu tea” and “domesticallyingredients and mutual influence on the use of

produced”. Of course, it only offers a snapshot of one

ingredients and eating styles. One prominent example

point in time, namely January 2016, but the search

is Korean-made Korean-style yuzu tea and theresults are introduced here for reference (Table 4).

increasing use of it.

While most were Korean-style yuzu tea products,

In Tsuruhashi, Osaka, where there are many

there were also various flavored tea products made by

Korean food stores, a wide selection of Korean-style

blending green tea or black tea leaves with dried

yuzu tea drinks and shaved ice items can be found on

yuzu rind.

coffee shop menus. These are clearly Korean-style

One such commercial flavored tea product blending

items reflective of the locale. But there are also

yuzu rind from Jeju Island with green tea leaves was

examples in quintessentially Japanese places where

identified in South Korea in 2014. In Japan, some of

Korean-style yuzu tea is served without playing on its

the product names specified whether the green tea

connection to Korean-style sweets. Yuzu shaved ice

was regular, sencha (middle-grade), or roasted tea. In

was listed as one Japanese-style shaved ice variety at

addition, there were several flavored yuzu tea

a Japanese cafe in Arashiyama, Kyoto; and yuzu tea

varieties made by blending yuzu with Japanese

can be found on the menus of nationwide coffeehouseblack tea.

－ 15 －− 15 −

Because Japan has its own Japanese tea culture

difference is that South Korea uses yuja-cheong to add

using tea leaves, in addition to the uptake ofsweetness and Japan uses yuzu juice to add acidity.

Korean-style sweet yuzu tea, we can also see theSaga-Mizuo in Kyoto City has long been known as adevelopment of innovative products made with tea

yuzu growing region, and it was there I had theleaves. Separately, the technique of blending green tea

chance to drink yuzu tea at a specialty yuzu

with various herbs and dried fruits is thought to haverestaurant. A simple drink made by cutting raw yuzu

entered Japan from Europe, where flavored teas arefruit in half and adding sugar and hot water wascommon. Interestingly, in Japan, we also found tea

called yuzu tea. Although it is similar to hot lemonade,made only from yuzu seeds and a flavored tea

this method of serving yuzu tea using raw yuzu seems

containing yuzu flowers.

to embody the Japanese preference for raw foods.
Food cultures interact and become blended, but it

Table 4 Classification of Japanese-madeYuzu Tea Varieties

takes a significant amount of time for fundamental

Yuzu teadifferences to change.

Paste

30

A researcher specializing in citrus fruits with

Powder6extensive experience visiting Japan, South Korea, andYuzu tea (with tea leaves)Green tea blend *1

9Black tea blend

6

China, suggested there may be differences between
South Korea and Japan in preferences for sour citrus

Other yuzu-flavored tea * 2

3flavors. With a regular diet of sour kimchi that has

T otal54

undergone lactic acid fermentation, South Koreans
are thought to be accustomed to sour food in general.

Total of 153 items returned in search on Amazon.co.jp
for “yuzu cha” (as of January 7, 2016), after removing

However, there seems to be some divergence induplicates and non-tea items.

tolerance for the sourness of citrus fruits, high in citric* 1 Breakdown of tea leaves: green tea 4, sencha 4,acid, and the preference for sweetness between

roasted tea 1

Japanese and South Koreans. If so, the development* 2 Tea breakdown: Blend of flower and health food tea
1, only seed 1, rind and herbal tea 1

of fresh yuzu juice usage in South Korea will be

4. CONSIDERATION

affected by taste preferences cultivated over many

Through examples of yuzu usage in Japan andyears. Citrus juice preferences in Japan and SouthSouth Korea, I have outlined the key differences in

Korea is best covered as a separate research topic.

usage between the two countries and have included
examples that show how distinctions are gradually

5. CONCLUSION

disappearing. Traditionally in Korea, yuzu has been

Full-fledged yuzu cultivation has been undertakenprocessed into sugar- or honey-candied yuja-cheong

in Japan and Korea for the last 40 to 50 years. We canfor secondary use, whereas in Japan, yuzu fruit juice

identify differences in traditional applications of yuzu:

and raw rind have been the key products. However,South Korea has typically processed yuzu into therecent trends show increasing use of Korean-stylesugar- or honey-candied yuja-cheong for secondary

yuzu tea in Japan and increasing use of yuzu fruit

use, whereas Japan has typically used the juice andjuice in Korea.

raw rind of fresh yuzu fruit. Despite these

When each country uses yuzu to add a local twist to

fundamental differences, mutual influences seem tonewly introduced Western dishes or confectioneries,

be leading to the emergence of new and different uses

the difference in traditional yuzu usage becomes very

for yuzu in both countries. With further globalization

clear. One good example is yuzu dressing. While theand ever-increasing cross-cultural exchanges, there iscommon feature of yuzu use in Japan and Southa need for qualitative and quantitative fixed-point

Korea is to enjoy the fragrance, the fundamental

observations of these changes in yuzu usage.

－ 16 －− 16 −

6. ACKNOWLEDGMENTS

9)

Nakamura, S., Life with Yuzu from “Yuzu no

I would like to express deep gratitude to the Asahi

Mori” in Umaji Village, Kochi Prefecture,

Group Science Promotion Foundation for their

Cultural Publishing Bureau, Tokyo (2006).

support in conducting this research. I would also like10) Hirayanagi, K., Yuzu Works, Shufu toto thank Dr. Masayoshi Sawamura (Kochi University)and Ms. Yoon Mizushi (South Korean food culture

Seikatsusha Co., Ltd., Tokyo (2010).
11) Hirayanagi, K. (editorial supervision), Yuzu Diet,

researcher) who provided advice for this research, Dr.

Kadokawa SSC Mook, Tokyo (2011).

Mi Sook Cho (Ewha Womans University) and Ms. Li12) Honda, K., Aromatic Tasty Menus: Citrus

Linwa (DiaryR, Food Culture Portal Co., Ltd.) for

Recipes, Nittoshoin, Tokyo (2013).

their extensive contribution to information gathering

13) Takahashi, E. (editorial supervision), Kaiseki

in South Korea, and to the many people in South

Cuisine: Fundamentals and Applications,Korea and Japan who cooperated in this survey.

Shibata Shoten, Tokyo, p. 222, 280 (1998).
14) Goto, K., Enjoying Kaiseki Cuisine, Sanichi

REFERENCES
1)

2)

3)

4)

Shobo, Tokyo, p. 130 (1987).

Tanaka, C., Fruit Trees - Yuzu (Iwanami Lecture
on Biology), Iwanami Shoten, Tokyo, p. 40-41

Cutting: An Encyclopedia of How to Cut(1930).

Ingredients, Kodansha, Tokyo, p. 532-536 (2011).

Sawamura, M., 'Scent Selection Book 7: Smell of6)7)16) Okumura, A. (commentary), Hometown Home

Yuzu-Japan's World-Class Citrus, Yuzu',

Cooking Vols. 1-17, Rural Culture Association,

Fragrance Journal, Tokyo, p. 12, 14-15 (2008).

Tokyo (2002-2003).
17) Nakai, M., The Yubeshi Development Process

Sawamura, M., 'Properties and Efficacy ofJapanese Yuzu Essential Oil', Aroma Research I– Up to the Shift to Sweet Yubeshi, Japanese(I), p. 14-19 (2000).

Sweets (5), p. 46-76 (1998).
18) Ito, K., and Urushitani, J., Study on Yubeshi

Sawamura, M., Fukada, K., and Kumagai, C.,'Functional Activity of Japanese Yuzu Essential(1st report), Tokyo Gakugei University Bulletin,

Oil', Aromatherapy Journal Vol 9 (1),

p. 111-121 (1987).
19) Fukutome, N., Taste and Aroma of Japan:

p. 55-65 (2009).
5)15) Tsuji Culinary College (editorial supervision),

Korea Agriculture and Fisheries Distribution

Integration of Tradition and Innovation,

Corporation, Export Statistics KATI

Workshop held at "2015 InternationalOtoi, T., New Special Product Series: Yuzu from

Conference Dispatch Program for Postdoctoral

Cultivation to Processing and Use, Rural

Researchers" by Ochanomizu University Global

Culture Association, Tokyo (2000).

Leadership Institute (2016).

Mitsue, S., Oriental Aroma Yuzu Q&A;

www.cf.ocha .ac.jp /leader/gakkaihaken2016/

Cultivation, Medical Efficacy, and Processing,(Accessed March 1, 2016).

Shuichi Mitsue, Kochi (1997).
8)

Nakamura, S., Yuzu, Medix, Tokyo (2006).

－ 17 －− 17 −

再録 総説日本調理科学会 第 53 巻 1 号 1~9（2020）

米飯の初期老化を数値化および視覚化する多面的評価法
大田原美保
東京聖栄大学健康栄養学部

要旨
澱粉性食品である米飯は，糊化温度以下の保存，特に冷蔵においてアミロースやアミロペクチン分子鎖の再会合により外観やテクスチャーなどが急速に変化して食味が低下する。このような現象を“米飯の老化”といい，飯のおいしさ
への要求水準が高いわが国では，老化の制御は重要な課題である。中食・外食産業において，白飯・すし飯・おにぎり
等の米飯類は冷蔵を要する場合が多く，品質評価と管理ではその間の食味変化を客観的に捉える方法が重要となる。著者らは冷蔵 24 時間程度までの米飯の老化（以下，初期老化と称す）について，官能評価との対応性を考慮した客観的評価方法の研究を行ってきた。さらにその過程で，物性測定以外の評価法として，米飯粒内部の変化を色や画像解析で捉える新たな評価方法を見出した。著者らが一連の研究で明らかにした米飯の初期老化の評価法を以下に示す。
1．官能評価で捉える“米飯の老化感”を，物性測定値の硬さと粘りを説明変数とする重回帰式によって予測して評価する方法。この方法によって，人が食べた時の感覚に対応する米飯の老化の評価が可能となった。
2．米飯の物性（硬さ，粘り）変化に速度論的解析を適用し，米飯の老化による物性の変化速度を評価する方法。変化速度の比較によって，米飯の炊飯直後の状態の違いに影響されず，各試料の老化速度の評価が可能となった。さらに，
速度論的解析の結果を用いて，米飯の硬さと粘りの両方の変化を考慮した食味低下のシミュレーションを示すことができた。
3．米飯 1 粒を薄く圧縮した圧縮米飯粒の色と画像解析による米飯の老化の新規評価方法。この方法は米飯の老化を
米粒内輝度分布として視覚的に示すことができ，かつ老化感に対応しうる指標によって米飯の老化状態を数量的にも示すことができる有用な評価方法であることが示された。
本研究の特徴は，米飯の初期老化に着目し，官能評価との対応性を考慮した客観的評価法を検討したことである。従来行われてきた物性測定値による経験的な老化の判断や澱粉の老化の把握のみでなく，速度論的解析を取り入れた老化速度の分析や画像解析による米飯の老化の視覚化と数値化など，新たな視点から初期老化を多面的に捉える評価法を示した。これらの結果は米飯の品質管理や制御に資する有用な知見となると考えている。

－ 1 －− 18 −

再録 報文安全工学 58 巻 5 号 310~314（2019）

コーヒーの成分と発がん抑制作用
木村俊博*、伏脇裕一*＊

東京聖栄大学健康栄養学部

要旨
コーヒーは昔から薬として使用され、今日では飲料として多くの人に愛されている。
コーヒーと聞くとカフェインが真っ先に浮かぶ物質である。カフェインには脳の活動の活性化、思考力や集中力の上昇、疲労感の軽減などの作用があることが知られている。その他にクロロゲン酸、フェルラ酸、トリゴネリン等の体に良い影響をもたらす物質も存在する。これらの物質には、発がんリスクの低下に係わっていると考えられている。
近年の研究では、コーヒーを飲む人の肝がんや子宮体がんの発生率がコーヒーを飲まない人と比べてかなり減少し、発がんリスクを下げることが報告されている。
コーヒーは漢方と違い、発症してから飲むのでは薬理的な効果は発揮されない。しかし、がん予防だからといっても限度があり、適度に嗜好品として飲むことが重要である。

－ 1 －− 19 −

再録 報文BMC Medical Genetics (2019) 20:192.

COL5A1 rs12722 polymorphism is not associated with passive muscle stiffness
and sports-related muscle injury in Japanese athletes
Eri Miyamoto-Mikami1,2, Naokazu Miyamoto3, Hiroshi Kumagai1,4, Kosuke Hirata4,5,
Naoki Kikuchi6, Hirofumi Zempo1,7, Noriko Kimura8, Nobuhiro Kamiya9, Hiroaki Kanehisa10,
Hisashi Naito1,2,3 and Noriyuki Fuku1,2,3
1Institute of Health and Sports Science & Medicine, Juntendo University. 2Juntendo Advanced Research Institute for

Health Science, Juntendo University. 3Graduate School of Health and Sports Science, Juntendo University.
4Research Fellow of Japanese Society for the Promotion of Science. 5Graduate School of Engineering and Science,

Shibaura Institute of Technology. 6Department of Training Science, Nippon Sport Science University.
7Faculty of Health and Nutrition, Tokyo Seiei College. 8Graduate School of Sport and Exercise Sciences, Osaka

University of Health and Sport Sciences. 9Faculty of Budo and Sport Studies, Tenri University.
10Faculty of Sport and Health Science, Ritsumeikan University.

Abstract
Background: Poor joint flexibility has been repeatedly proposed as a risk factor for muscle injury. The C-to-T
polymorphism (rs12722) in the 3′-untranslated region of the collagen type V α1 chain gene (COL5A1) isreportedly associated with joint flexibility. Flexibility of a normal joint is largely determined by passive muscle
stiffness, which is influenced by intramuscular collagenous connective tissues including type V collagen. The
present study aimed to test the hypothesis that the COL5A1 rs12722 polymorphism influences joint flexibility via
passive muscle stiffness, and is accordingly associated with the incidence of muscle injury.
Methods: In Study 1, we examined whether the rs12722 polymorphism is associated with joint flexibility andpassive muscle stiffness in 363 healthy young adults. Joint flexibility was evaluated by passive straight-leg-raiseand sit-and-reach tests, and passive muscle stiffness was measured using ultrasound shear wave elastography. In
Study 2, the association of the rs12722 polymorphism with sports-related muscle injury was assessed in 1559
Japanese athletes. Muscle injury history and severity were assessed by a questionnaire. In both Study 1 and Study
2, the rs12722 C-to-T polymorphism in the COL5A1 was determined using the TaqMan SNP Genotyping Assay.
Results: Study 1 revealed that the rs12722 polymorphism had no significant effect on range of motion in passive
straight-leg-raise and sit-and-reach tests. Furthermore, there was no significant difference in passive muscle
stiffness of the hamstring among the rs12722 genotypes. In Study 2, rs12722 genotype frequencies did not differ
between the muscle injury and no muscle injury groups. Moreover, no association was observed between rs12722
polymorphism and severity of muscle injury.
Conclusions: The present study does not support the view that COL5A1 rs12722 polymorphism has a role as a risk
factor for sports-related muscle injury, or that it is a determinant for passive muscle stiffness in a Japanese
population.

－ 1 －− 20 −

再録 報文Med Sci Sports Exerc. 2019;51(1):19-26.

ESR1 rs2234693 Polymorphism Is Associated with Muscle Injury and Muscle Stiffness.
Hiroshi Kumagai1,2, Eri Miyamoto-Mikami1,3, Kosuke Hirata3, Naoki Kikuchi4,
Nobuhiro Kamiya5, Seigo Hoshikawa1,6, Hirofumi Zempo7, Hisashi Naito1,
Naokazu Miyamoto3, and Noriyuki Fuku1
1Graduate School of Health and Sports Science, Juntendo University. 2Research Fellow of Japanese Society for the

Promotion of Science. 3Department of Sports and Life Science, National Institute of Fitness and Sports in Kanoya.
4Department of Training Science, Nippon Sport Science University. 5Faculty of Budo and Sport Studies, Tenri

University. 6Edogawa University. 7Faculty of Health and Nutrition, Tokyo Seiei College.

Abstract
Purpose: Muscle injury is the most common sports injury. Muscle stiffness, a risk factor for muscle injury, is lower
in females than in males, implying that sex-related genetic polymorphisms influence muscle injury associated withmuscle stiffness. The present study aimed to clarify the associations between two genetic polymorphisms(rs2234693 and rs9340799) in the estrogen receptor 1 gene (ESR1) and muscle injury or muscle stiffness.
Methods: In study 1, a questionnaire was used to assess the muscle injury history of 1311 Japanese top-levelathletes. In study 2, stiffness of the hamstring muscles was assessed using ultrasound shear wave elastography in
261 physically active young adults. In both studies, rs2234693 C/T and rs9340799 G/A polymorphisms in the ESR1
were analyzed using the TaqMan SNP Genotyping Assay.
Results: In study 1, genotype frequencies for ESR1 rs2234693 C/T were significantly different between the injured
and noninjured groups in a C-allele dominant (CC + CT vs TT: odds ratio, 0.62; 95%confidence interval, 0.43–0.91)
and additive (CC vs CT vs TT: odds ratio, 0.70; 95% confidence interval, 0.53–0.91) model in all athletes. In study 2,
hamstring muscle stiffness was lower in subjects with the CC + CT genotype than in thosewith the TT genotype; asignificant linear trend (CC G CT G TT)was found (r = 0.135, P = 0.029). In contrast, no associations were observed
between ESR1 rs9340799 G/A and muscle injury or stiffness.
Conclusions: Our results suggest that the ESR1 rs2234693 C allele, in contrast to the T allele, provides protection
against muscle injury by lowering muscle stiffness.

－ 1 －− 21 −

再録 口頭発表
日本調理科学会 2019 年度大会

調味料を添加して炊飯した米飯の圧縮米飯粒を用いた老化評価
大田原美保 1 北原茉実 2 大石恭子 3 香西みどり 2
1 東京聖栄大学

2 お茶の水女子大学

3 和洋女子大学

要旨【目的】演者らは炊飯後冷蔵 24 時間程度までの米飯の初期老化に着目し，冷蔵後の飯粒を厚さ 0.1mm に圧縮した試料（圧縮米飯粒）を作成し，色測定と画像解析による初期老化の評価法を考案した。4 品種の米飯では，圧縮米飯粒の色や画像解析値と官能評価及び物性測定値には高い相関が認められた 1)。本研究ではこの評価法の拡大適用を目的として，
調味米飯試料の初期老化の評価を行った。
【方法】洗米・浸漬後，加熱直前に砂糖，食塩，醤油，食酢，合わせ酢を添加して炊飯し，その後米飯を 4℃で 0-24 時間まで冷蔵して試料米飯とした。これを一粒ずつスライドガラス上に置き，カバーガラスの上から 0.1mm に圧縮して圧縮米飯粒プレパラートを作成してその色測定（L*）及び顕微鏡観察による画像の輝度値を解析した。官能評価による米飯の老化感，物性測定（表層及び全体の硬さ,粘り）により試料米飯の老化の程度を把握した。
【結果】物性測定では，食塩添加米飯の冷蔵 14 時間は同時間の白飯よりも全体硬さが大きい傾向を示した。食酢および合わせ酢添加米飯の粘りや付着性は炊飯直後から高く冷蔵後も高値を示し，表層及び全体硬さの冷蔵による増大は小さかった。圧縮米飯粒の L*や画像解析値は食塩添加米飯の冷蔵 14 時間が他試料よりも老化が進んでいることを示し，
食酢や合わせ酢添加米飯の老化抑制傾向を示していた。官能評価において，食酢及び合わせ酢添加米飯の老化感は冷蔵後も他試料より低かった。食塩添加米飯は物性や圧縮米飯粒測定では白飯よりも老化傾向にあったが，老化感は白飯と同程度であり，官能で捉える老化には味の影響が示唆された。1）大田原ら(2018), 日本食品科学工学会誌, 65, 170-182－ 1 －− 22 −

再録 口頭発表
日本食生活学会 第 57 回大会 一般公演（B4）2018 年 10 月 27 日（中村学園大学）

低タンパク質摂取時による飼料中リン量および脂肪量がラットの腎臓石灰化に及ぼす影響について○大塚静子 1)、青山美子 2）、北野隆雄、阿左美章治 3)
1)東京聖栄大学・健康・管理、2) (株)天然素材探索研究所、3)東京聖栄大学付属調理師専門学校

要旨【目的】高齢化社会において栄養素の過不足摂取が問題となり、特に低タンパク質、高脂肪、高リンの摂取が危惧されている。本研究では、AIN-76 精製飼料を基本にした低タンパク質、高脂肪食を幼若期ラットに与えた。また、飼料中リン量を減じた場合の腎臓中カルシウム(Ca)沈着の動向など生体成分への影響について検討した。
【方法】生後 4 週令の Fischer 系雌ラットを 40 日間飼育した。試験群は AIN-76 精製飼料の組成を基本とし、タンパ
ク質 10％、Ca 量 0.52%、P 量 0.40%の標準 P 飼料（NP 群）と P 量 0.28%の低 P 飼料（LP 群）の 2 つの実験群を設けた。脂肪量はそれぞれ 5,10,20％に調整した。
【結果】飼料摂取量は NP 群と LP 群のいずれも脂肪量の増加に伴い低下した。腎臓中 Ca 量は LP 群で低値を示し、飼料中 P 量と脂肪量の影響が認められた。腎臓石灰化の程度は NP 群で 201～400、LP 群で 21～100 と飼料中 P 量の低下により腎臓石灰化の程度は軽減された。また、NP 群、LP 群いずれも脂肪量の増加に伴い、腎臓石灰化は亢進し脂肪量の影響が認められた。P 摂取量を減らすことは腎臓中 Ca 量や腎臓石灰化の軽減に有効であることが示唆された。

再録 ポスター発表
日本調理科学会 2019 年度大会（令和元年 8 月 27 日）

ごぼう茶の抗酸化活性〇片山佳子*

小林壮*＊

東京聖栄大学健康栄養学部

要旨【目的】ごぼうには、ポリフェノールの一種であるクロロゲン酸や食物繊維が含まれており、抗酸化作用、悪玉コレス
テロールの排出や血糖値上昇を抑制する働きがある。ごぼうは調理をする際に、えぐみや泥臭さをなくすために水にさらし、あく抜きをするのが一般的である。しかし、このあく抜きによって機能性成分である水溶性のポリフェノールやイヌリンが溶出し減少してしまう。そこで、あく抜き工程がなく製造されているごぼう茶に着目し、市販品 3 種のポリフェノール量の測定を行うとともに抗酸化活性測定を行い比較検討することを目的とした。
【方法】市販品の A 社(国産)、B 社(国産)、C 社(中国産)のごぼう茶を 20℃では 120 分間、沸騰させた熱水では 5、20、40、60 分間と抽出時間を変えてこれらを試料溶液とした。ポリフェノール量の測定は Folin-Ciocalteu 法にて行った。
抗酸化活性はラジカル消去能を DPPH 法で測定した。また DPPH ラジカル消去能は Trolox 相当量として算出した。
【結果】ポリフェノール量は A 社、B 社、C 社の順に高かった。抗酸化活性は各試料とも 20℃ と熱水とでは熱水抽出の方が高く、また抽出時間が長いほど高い活性を示し、A 社が B 社、C 社よりも高い値を示した。そこで、ポリフェノール量と抗酸化活性の関係を見たところ、両者には高い正の相関関係が認められ、ごぼう茶の抗酸化活性はポリフェノール由来によるものであることが示唆された。また今回の結果からごぼう茶のポリフェノール量や抗酸化活性には、ごぼうの原産地や種類の違いによって差異があることが明らかとなった。

－ 1 －− 23 −

東京聖栄大学紀要投稿要領（投稿者の資格）
１、東京聖栄大学紀要(以下、本紀要という。)への投稿者は本学教育職員に限る。ただし、本学内外の共同研究者は、本学教育職員との連名とする。
（論文の種類）２、掲載論文の種類は和文または欧文で、次の基準によるものとする。抄録以外は未発表のものに限る。
１）総説 Review

学術的な研究分野をまとめたもの。

２）原著論文 Articles

独創的な研究論文の内容を備え、学術的な価値があると認められたもの。 その掲載量は印刷面10頁以内とする。超過した場合は、超過分に関わる実費を徴収する。

３）短報 Note

原著論文に準ずる価値のあるもの。その掲載量は印刷面で6頁以内とする。

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調査、実験データなどで、学術上有益と認められたもの。
その掲載量は印刷面で10頁以内とする。

５）抄録 Abstract

他誌に発表した論文の要旨を著者がまとめたもの。

６）翻訳 Translation

既に発表された論文を翻訳したもの。

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学術的な研究分野をまとめたもの。

８）再録 Re-printing（投稿原稿の取り扱い）
３、本紀要に投稿された原稿（総説を除く）の取り扱いはつぎの通りとする。
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本誌に掲載が許可された原稿の取扱いは、次の通りとする。
１）掲載原稿の著作権は、委員会に帰属する。
２）別刷は、50部までは無償とし、規定を越えた分は実費を徴収する。

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東京聖栄大学紀要執筆要領（投稿時の提出物）
１．投稿する研究論文は東京聖栄大学紀要(以下、本紀要という。)用テンプレート
を用いてwordで作成した印字原稿に、電子ファイルを添えて紀要編集委員会(以下、委員会という。)に提出する。
２．テンプレートは本紀要ホームページから入手すること。
テンプレートは原稿作成上の注意書きになっているので原稿作成前に良く読むこと。
（原稿の執筆要領）
３．原稿の書式は和文の場合は、28字×43行×2段を１ページとする。欧文原稿では8.2cm×43行×2段を１ページとする。
４．本文の前に論文題名、著者名、アブストラクト、（原稿受付日、原稿受理日）を記入する。

５．アブストラクトは英文とする。
６．本文は明朝体とし、緒言、実験方法、実験結果、考察（実験結果と考察は同じ項目としても良い）、要約、参考文献の順に記述する。
７．参考文献はアブストラクト、本文を通し、記載順に番号をふり、必要とする箇所の肩にアラビア数字を片カッコをつけて記入する。
８．第１ページ目の下部にはキーワードを５語程度記入する。
９．章、節はゴシック体とし、以下のように記すこととする。
大見出しは １．２．３．・・・・・・・
中見出しは 1.1
小見出しは 1.1.1

1.2

1.3 ・・・・・・・
1.1.2

1.1.3・・・・・・・・・

小見出しにさらに項を設ける場合には(1)
つぎはアルファベットで、a) b)(2)(3)・・・・・・c)・・・・・・・・

10．英文の場合は、大見出しは各単語の頭文字を大文字とし、中見出し以下は第１文字のみ大文字とする。
11．図、表、写真は英文表記とし本文中に組み込み、Figure 1、 Table 1、
Photo 1のように図表番号を記し、ボールド体とする。
12．参考文献は本文末にまとめて掲載する。記載は、著者名、論文名、雑誌名、
巻、号、ページ（最初と終わり）、発行年の順とする。
成書の場合は著者名、書名、引用ページ、出版社名、発行年の順に記載する。

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東京聖栄大学紀要審査基準（審査の対象）１．審査の対象とする原稿は東京聖栄大学投稿要領２に定める原著論文、短報、および資料とする。
（査読者）
２．査読者は２名以上とし、学内外から紀要編集委員会(以下、委員会という。)によって選出される。
３．論文の内容・表現はすべて執筆者が責を負うものとする。
４．査読者の名は執筆者に秘すものとする。
（審査の方法）５．査読者は審査結果を以下のように判定し、審査用紙に、修正要求、参考意見等を添えて委員会に返送する。
ａ）無修正で掲載可ｂ）修正後に掲載可
ｃ）修正後に再審査ｄ）掲載不可６．無修正で掲載可と判定された原稿については、審査評を確認して委員会が最終的に掲載を決定する。
７．修正後掲載可と判定された原稿については、委員会が査読者に代わって修正部分を確認し、修正が十分になされていると判断した場合は掲載を決定できる。修正が不十分と判断した場合は執筆者に修正を求めるか、査読者に再審査を要請することができる。
８．査読者が原稿の修正が必要と判断した場合、および掲載不可と判断した場合は委員
会は審査評を添付して、原稿を執筆者に返却する。
９．修正後に再審査と判定された場合、修正後の再審査は、原則として、当初選任された査読者がこれに当たるものとする。
10．原著論文として投稿されたもので、査読者が、内容が原著論文としての基準には達していないが短報としての価値があると判断した場合は、審査用紙にその旨を明記
し、委員会に報告する。

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