Society publications
Latest issue of Journals Secretory cavities of Japanese pepper Journal of latest issue
Japanese pepper (Zanthoxylum piperitum), “Sansho” in Japanese, is a deciduous shrub, belonging to the family Rutaceae. In Japan, fresh young leaves are sometimes used as garnish and in sauces after mixed with miso (soybean paste) for some Japanese dishes because of its characteristic aroma. The fruits exhibit pungent taste together with strong aroma, and are also utilized as one of the seven components of Japanese blended spices called “Shichimi”. >> more
Japanese Society for Plant Cell and Molecular Biology was established in 1981 as Japanese Society for Plant Tissue Culture, and was changed to the present name in 1995 to reflect its extended activities. Our society supports development of both basic and applied researches in the fields of plant tissue culture, molecular biology and cell technology. To this end, we hope to facilitate exchanges of research information and cooperation among researchers of various disciplines, including basic science, agriculture, pharmacy, and engineering.
Every year we are holding an annual meeting for members and a public forum to help citizens understand plant science and plant biotechnology. We also publish a journal, Plant Biotechnology , four times a year. In addition, we are providing useful up-to-date information on genetically modified plants in our website (domestic only).