2022 Fiscal Year Final Research Report
The Development of Soy Sauce Brewing Management in the Northern Kyushu Region during wartime and the Impact on the Formation of Food Culture
Project/Area Number |
21K20151
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Research Category |
Grant-in-Aid for Research Activity Start-up
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Allocation Type | Multi-year Fund |
Review Section |
0107:Economics, business administration, and related fields
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Research Institution | Rikkyo University (2022) Kyushu University (2021) |
Principal Investigator |
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Project Period (FY) |
2021-08-30 – 2023-03-31
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Keywords | 醤油醸造業史 / 食文化史 |
Outline of Final Research Achievements |
Through this research, we were able to clarify the existence of regional characteristics in the soy sauce market in Fukuoka Prefecture and its specific characteristics.Sweetened soy sauce began to be sold in the soy sauce market in Fukuoka Prefecture around the time of World War I, and it was pointed out that amino acid soy sauce, as a developed type of soy sauce, played a role in expanding the business of Matsuki soy sauce.Going into the contents of the paper currently under peer review, I was able to make suggestive suggestions when considering the impact of such regional development on the formation of food culture from the postwar period to the present.The development of the soy sauce market and regional characteristics in the postwar period will be further researched as a subject for the future.In addition, the differences in regional characteristics across the country and the deepening of case studies in each region will be future tasks.
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Free Research Field |
日本経済史
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Academic Significance and Societal Importance of the Research Achievements |
本研究では、これまではあまり注目されてこなかった醤油の地域性の具体的な形成過程について明らかにできた。 これは、学術的には地域性という醤油の味覚的な相違が、全国市場における醤油醸造家の経営に与えた影響がどのようなもので、どの程度のものであったのかを示唆するものである。 また、社会的意義としては、現在も残っている北部九州や日本海側の「甘い醤油」を好んで消費する文化の起源の一つを明らかにすることにつながっていることが指摘できる。すなわち、当該地域に暮らす人々の嗜好や食文化のルーツの一因を考えるヒントを与えることができた。
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