Impacts of the Covid-19 Pandemic on Artisan Food in Japan

2022 Fiscal Year Research-status Report

• Project/Area Number: 22K14955
• Research Institution: Utsunomiya University
• Principal Investigator: シュレーガ ベンジャミン 宇都宮大学, 農学部, 助教 (90943605)
• Project Period (FY): 2022-04-01 – 2025-03-31
• Keywords: artisan food / Japan / covid-19

Outline of Annual Research Achievements

In September 2022, I travelled to Okinawa to research about the impact of Covid-19 on artisan food and the Agu heirloom pork brand. In November and December 2022, I conducted a survey of all of the wagyu brands reporting production numbers in the 2001 beef handbook. I sent out surveys to roughly 190 organizations and received responses from roughly half.

Current Status of Research Progress

3: Progress in research has been slightly delayed.

Reason

I had a child in early February 2023. This disrupted my plan to conduct research from January to March 2023.

Strategy for Future Research Activity

I will continue to analyze the data from the survey of wagyu brands. From these surveys, I will select a number of brands who agreed to follow-up interviews to conduct further ethnographic interviews. I am also considering expanding to analyze jidori and ji-beer. I plan to travel in Tochigi, Miyazaki, and Okinawa to conduct this research.

Causes of Carryover

Due to the birth of my child I was unable to use the funds to the extent that I originally anticipated. In order to address this I will use more funds going forward.