Project title
Management anthropology of fermented foods and seasonings in relation to regional tourism
Research Unit
Primary investigator
Co investigators
Project period
2024/5/10 ～ 2025/3/31
Project summary
“Washoku, Traditional Dietary Cultures of the Japanese” is said to be characterized by the use of fermented seasonings such as miso, soy sauce as seasonings . Fermented seasonings used in “Washoku” include miso, soy sauce, rice vinegar, mirin, and fish sauce and so on. The food culture handed down in each region is often formed by various conditions brought about by the climate, climate, and products of the region, and has been devised and fostered over a long period of time to make life more desirable. This research will focus on the regional characteristics of fermented seasonings from the perspective of food tourism. This study aims to investigate the relationship between fermented seasonings and food culture and its regional characteristics, focusing on fermented seasonings that define Japanese food culture, which has been registered as a UNESCO Intangible Cultural Heritage, and to consider their impact on regional tourism.
