Capturing the relationships between local foods and residents: A case in the Noto region, Japan

Ryo Kohsaka, Hikaru Matsuoka, Yuta Uchiyama

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

Background Under the influence of global trends, most regions are at risk of losing their local-food knowledge. In this context, analyzing the transmission of the knowledge, understanding the context of transmission, and implementing precise activities and policies are required. Noto is known for its unique ethnic fermented food products. Methods Through our questionnaire survey and analysis of the Noto peninsula, we explore the relationships between the attributes of local food producers and the variety of foods they produce, attempting to identify the key attributes related to making diverse local foods and the transmission of local food knowledge. Results Our analysis showed a correlation between the diversity of local foods made by residents and the number of years they had lived in the municipality. Conclusion The results implied that adequate management of social networks by local residents, who depend on the local environment, is required in transmitting the knowledge of local foods.

Original languageEnglish
Pages (from-to)86-92
Number of pages7
JournalJournal of Ethnic Foods
Volume3
Issue number2
DOIs
Publication statusPublished - 2016 Jun 1

Keywords

  • food producer
  • knowledge transmission
  • local food
  • satoyama
  • social network

ASJC Scopus subject areas

  • Food Science
  • Anthropology

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