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Kinenkai, ed., Sūji de miru Nihon no 100 nen: 20 seiki ga wakaru dētā bukku (Tokyo,
2000), p. 561.
66 Ōhama, Meiji no bohyō, p. 65.
67 Fujita, ‘Senjō no shoku’, p. 39.
68 Ibid., p. 49.
69 Yoshida Yutaka, Nihon no guntai: Heishitachi no kindai shi (Tokyo, 2002), p. 37.
70 Akiyama, ‘Nisshin, nichiro sensō to shokuseikatsu’, p. 66.
71 Yasuhara, ‘“Heishoku” no kindaika to sono hensen’, p. 12.
72 Anonymous, Guntai ryōrihō (Tokyo, 1910), p. 1.
73 Yasuhara, Nihon ni okeru shoku no kindaika ni kan suru kenkyū, pp. 58–70.
74 Ishiguro Tadanori, ‘Rikugun sōsetsu jidai no heishoku’, Ryōyū, i/9 (1926),
pp. 68–71.
75 Yasuhara, ‘“Heishoku” no kindaika to sono hensen’, p. 13.
76 Ogawa, The Conscription System in Japan, p. 212.
77 M. Olson Jr, The Economics of the Wartime Shortage: A History of British Food
Supplies in the Napoleonic War and in World Wars I and II (Durham, nc, 1963);
Mikulásˇ Teich, ‘Science and Food during the Great War: Britain and Germany’,
in The Science and Culture of Nutrition, ed. H. Kamminga and A. Cunningham
(Amsterdam and Atlanta, ga, 1995), pp. 213–34.
78 Yasuhara, Nihon ni okeru shoku no kindaika ni kan suru kenkyū, pp. 58–73.
79 Egawa Tsuneo, ‘Rikugun no ryōshoku’, in Gendai shokuryō taikan, ed. Ryōyūkai
(Tokyo, 1929), p. 565.
80 Rikugun Ryōmatsu Honshō, ‘Dai nikai guntai chōri kōshū kiji’, Ryōyū, iii/4
(1928), pp. 80–93.
81 Yasuhara, ‘“Heishoku” no kindaika to sono hensen’, p. 15.
82 ‘Kakushidan kabō hoheitai ni okeru shō ninen ichigatsu kondate jisshi kaisū
tōkeihyō’, unpublished manuscript, date unknown, Ajinomoto Foundation for
Dietary Culture Library, Tokyo, pp. 139–46.
83 Ishige, The History and Culture of Japanese Food, pp. 114–15.
84 Hayashi Reiko and Masatoshi Amano, eds, Nihon no aji: Shōyu no rekishi. (Tokyo,
2005), pp. 146–9, 183; Nagatsuma Hiroshi, ‘Kindai shōyu jōzōgyō to nōson’, in
Shōyu jōzō gyōshi no kenkyū, ed. Hayashi R. (Tokyo, 1990), pp. 430–32. See also
William Shurtleff and Akiko Aoyagi, ‘History of Soy Sauce, Shoyu and Tamari:
A Special Report on the History of Traditional Fermented Soyfoods’, in
History of Soybeans and Soyfoods: 1100 BC to the 1980s (Lafayette, ca, 2004),
www.thesoydaily.com/sfc/Fsoyfoods426.asp (accessed 10 January 2006).
85 W. Mark Fruin, Kikkoman: Company, Clan and Community (Cambridge, ma,
1983), pp. 72–5. See also William Shurtleff and Akiko Aoyagi, ‘History of
Soy Sauce, Shoyu and Tamari: A Special Report on the History of Traditional
Fermented Soyfoods’, in History of Soybeans and Soyfoods, www.thesoydaily.com/
sfc/Fsoyfoods425.asp (accessed 10 January 2006).
86 Fruin, Kikkoman, p. 261.
87 Yamashita, ‘Toshika to ryōshoku’, p. 129; Egawa, ‘Rikugun no ryōshoku’, p. 565.
88 Konoe hohei daiichi rentai suiji bu, ‘Heitai san no yorokobu heiei ryōri’, Shufu no
210