“Hybrid Assessment Scheme Based on the Stern- Judging Rule for Maintaining Cooperation under Indirect Reciprocity”,Games(2020),11(1),13
“Evolution of Cooperation with Peer Punishment under Prospect Theory”,Games (2019), 10(1),11
“A Theoretical Approach to Norm Ecosystems”, Frontiers in Physics (2018), doi:9/fphy.2018.00014
“A norm knockout method on indirect reciprocity to reveal indispensable norms”, Scientific Reports (2017),
doi:10.1038/srep44146
“The Evolution of Reputation-Based Cooperation in Regular Networks”, Games (2017), doi:10.3390/g8010008
“Commitment to cooperation and peer punishment: lts evolution”, Games(2015), doi:10.3390/g6040574
“Voluntary rewards mediate the evolution of pool punishment for maintaining public goods in large populations”,
Scientific Reports (2015), doi: 10.1038/srepo08917
“Rice Cooking in Japan: The Development of the Rice Cooker and the Vagaries of Rice Consumption in Japan”『e-Phaïstos』（オンライン学術誌・オープンアクセス, 2022）https://journals.openedition.org/ephaistos/9820）
“Shichimi: The Spice, its Trade, and Centuries of Food Business Survival in Japan” 『Herbs and Spices』（London: Prospect Books, 2021）ISBN: 978-1-909-248-72-4
“Sushi Leaves Home: Japanese Food and Identity Abroad” 『Food Identities at Home and on the Move』 （London: Routledge, 2020）doi.org/10.4324/9781003085430
“Sake, Sushi, and Women” 『Food and Power』 (London: Prospect Books, 2020）ISBN 1-909248-70-3
“Policing Washoku: The Performance of Culinary Nationalism in Japan” 『Food and Foodways』 2019 (27) doi.org/10.1080/07409710.2019.1646473
“The Sesame Seed and Japaneseness” 「Seeds」(London: Prospect Books, 2019）
“Japan’s Washoku as Intangible Heritage: The Role of National Food Traditions in UNESCO’s Cultural Heritage Scheme” 『International Journal of Cultural Property』2018 (25:4) doi.org/10.1017/S0940739118000267
“Preserving Intangible Heritage in Japan: The Role of the lemoto System” 「Japanese Art: Critical and Primary Sources」(London: Bloomsbury, 2018)
“Landscaping Food and Identity: Rice Paddy Art in Japan” 『Food and Landscape』(London: Prospect Books, 2018)
“Death of the Intangible: A Case Study of Heritage Loss in Japan” 『Heritage 2018』 (Portugal: Greenlines Institute)
“The Three Great Rare Tastes’ in Japanese Culinary History: Sea Cucumber Entrails, Sea Urchin Gonads and Mullet Roe” 「Offal: Rejected and Reclaimed Food」 (London: Prospect Books, 2017)
学会発表（最近5ヵ年）
“Outsiders to Japanese Craft Tradition: Food Shokunin”, Royal Geographical Society, イギリス・ニューカッスル大学（2022年8月）
“Food for Travel, Travel for Food: The Story of Ekiben in Japan”, Oxford Symposium on Food and Cookery, イギリス・オックスフォード大学（2022年7月）
“Sake and Women: Transforming Tradition in Japan”, Institut Européen d’Histoire et des Cultures de l’Alimentation, フランス・トゥール大学（2022年6月）
“Washoku as Intangible Heritage”, , 韓国文化財財団主催 国際学術シンポジウムFood Culture as Intangible Cultural Heritage（2021年11月、オンライン開催）
“WASHOKU as Cultural Heritage: Preservation & Transmission, Public & Private” Webinar: Cuisines as Cultural Heritage マレーシア／フランス（2021年6月、オンライン開催）
“Sushi and Spice and All Things Nice” Culinary Historians of New York 米・ニューヨーク（2021年4月、オンライン開催）
“Food as Craft as Heritage” Association of Critical Heritage Studies イギリス・ロンドン大学（2020年8月、オンライン開催）
“Shichimi: The Spice, its Trade, and Centuries of Food Business Survival in Japan” Oxford Symposium on Food and Cookery イギリス・オックスフォード大学（2020年7月、オンライン開催）
