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Research Summary: This study explores how traditional craft produces novelty, which appears to be at odds with its emphasis on continuation. While prior research has explored how tradition is rediscovered and revived from the past, traditional craft can produce intrinsic novelty potentially through its own repetitive acts. This study examines a Japanese cuisine Kaiseki, which is traditional but simultaneously innovative. The analysis of a well‐known chef's design processes reveals that the chef designs novel dishes by responding to what has been done before, making something better and differently and thereby going beyond the limit of the tradition; Kaiseki tradition is re‐enacted through such practices. A process philosophy of Gills Deleuze is engaged to explain our concept of "tradition as capacity" as well as "tradition as object." Managerial Summary: Tradition is now seen as important source of value. This study explains how craft can be both traditional and innovative. Typically, innovation has been explained by recombination with new technologies and restoration and reinterpretation to reinvigorate identity rooted in the past, this study sheds light on the intrinsic novelty within the practices of craft. This novelty is evident in traditional Japanese cuisine, called Kaiseki, which is traditional but also innovative because customers seek novel exquisite experience as they do in any Michelin Guide starred restaurants. Through the analysis of a chef's practices, we propose a new conceptualization of tradition as capacity. The creative force of this tradition as capacity is important for creating new opportunities and novel values. [ABSTRACT FROM AUTHOR]

Background: Sepiapterin is a natural precursor of tetrahydrobiopterin (BH4), a key cofactor for phenylalanine hydroxylase. It is being developed for the treatment of patients with phenylketonuria. In this study, the ethnic differences in pharmacokinetics and safety of sepiapterin in Japanese and non-Japanese participants and food effects were evaluated. Methods: Healthy participants (n = 60) received a single oral dose of sepiapterin at either 20, 40, or 60 mg/kg with a low-fat diet. The Japanese participants received two doses at 40 mg/kg, either under fasted conditions or with a low-fat diet with a 3-day washout period in between. Results: Sepiapterin was well tolerated in all participants, with no serious adverse events. Sepiapterin was quickly absorbed (Tmax 1.4–4.5 h) and rapidly and extensively converted to BH4 (Tmax ~4 h). Exposures to sepiapterin were <1% of BH4. BH4 exposures were essentially dose-independent between 20 and 60 mg/kg. A low-fat diet increased BH4 exposures in Japanese participants by 1.7-fold compared with fasted conditions. Conclusions: BH4 exposures (Cmax and AUC0–last) in Japanese participants were 10–30% higher than in non-Japanese participants, which is deemed not clinically relevant; no dose adjustment is warranted. The slightly higher BH4 exposures in Japanese participants are likely due to the higher frequency of ABCG2 c.421C>A mutation in the Japanese population. [ABSTRACT FROM AUTHOR]

This study sought to scientifically characterize a traditional Japanese method of cooking brown rice, wherein the cooking liquid is depleted once after heating begins, followed by fresh water addition with continuous heating. The timing and amount of water addition were measured and it was determined that starting with a water-to-rice ratio of 1.2 and adding water at a ratio of 1.5 when the cooking liquid was depleted 10 minutes post-boil, followed by continuous heating for another 20 minutes, resulted in the highest quality and taste ratings of the rice. The optimal timing for water addition, when starch gelatinization reached approximately 60 %, significantly enhanced the taste of brown rice by optimizing water utilization. Additionally, the browning index, which reflects the degree of pericarp and seed coat rupture in cooked rice, correlated with water absorption and rice hardness, suggesting its utility as an index for assessing brown rice quality. [ABSTRACT FROM AUTHOR]

Traditionally, the global spread of Japanese cuisine has been viewed as a result of twentieth-century Japanese emigration. This view, although fitting for many countries, is not helpful for analyzing the case of Iceland with its small Japanese community. Hence, the paper takes special interest in a recent study by James Farrer et al. (2019), who challenge the usual assumptions that Japan is the epicenter for spreading Japanese cuisine, and that key actors are Japanese. As will be demonstrated, not only migration, but also short-term movement of people is highly relevant to the Icelandic experience. Hence, the paper also pays attention to other types of mobilities, namely the "corporeal travel of people" and "the physical movement of objects" as defined by John Urry (2007). The study is mostly based on archival research and content analysis. The paper demonstrates, first, how Icelanders, rather than Japanese and other Asians, have played a leading role when it comes to introducing and spreading Japanese cuisine in Iceland, and second, how emphasis on Japanese authenticity has changed over time. [ABSTRACT FROM AUTHOR]

Aims The increasing prevalence of AmpC β-lactamase (AmpC)- and extended-spectrum β-lactamase (ESBL)- producing food pathogens is a serious public health concern. AmpC- and ESBL-producing Salmonella species pose a high risk of food contamination. This study aimed to investigate changes in the prevalence of Salmonella among food handlers in Japan from 2006 to 2021 using 100 randomly selected isolates from 2006, 2012, 2018, and 2021 with different serotypes and antimicrobial resistance patterns. Methods and results The average Salmonella isolation rate was 0.070% (19 602/27 848 713). Serotyping revealed that the most common serotypes were Enteritidis in 2006, Infantis in 2012, Agoueve/Cubana in 2018, and Schwarzengrund in 2021. Antimicrobial susceptibility testing showed that Salmonella isolates exhibited the highest resistance to streptomycin (<40%), followed by tetracycline (<20%–40%). Moreover, 6% of the Salmonella isolates produced cephalosporinases with the bla CMY-2, bla CTX-M-14, and bla TEM genes. The annual incidence of cephalosporin resistance has increased. Plasmid conjugation assays revealed that cephalosporin-resistant Salmonella spp. transmitted their resistance to Escherichia coli. Additionally, plasmid genome analysis showed that the insertion sequence IS 26 was encoded in the upstream and downstream regions of bla CTX-M-14 and qnrS1 in the IncHI1 plasmid, which could be transmitted to other bacteria. Conclusions The tested Salmonella isolates showed high resistance to specific antibiotics, with differences in resistance depending on the serotype. Further increase and spread of transmissible cephalosporin-resistant strains should be noted. [ABSTRACT FROM AUTHOR]

In recent decades, Japanese rice wine, sake, exports to international countries have developed tremendously. Recently, in particular, sake exports are increasing in both volume and unit value due to factors such as the registration of Japanese cuisine as an intangible cultural heritage of UNESCO in 2013 and the economic situations including the rapid depreciation of Japanese yen. However, there are no studies which investigated sake exports via empirical methods as far as we know. In this study, we constructed hierarchical Bayesian models and analyzed unbalanced panel datasets on the export of Japanese sake to China, Hong Kong SAR China, Singapore, Taiwan and the US by using a Markov chain Monte Carlo (MCMC) method and an ancillary-sufficiency interweaving strategy (ASIS) as the first empirical study of Japanese sake export. As a result, it was found that the trends in export volume and unit value to China, Hong Kong SAR China, Singapore and the US were significantly positive. In addition, although Taiwan had a negative trend before UNESCO registration, the trend became positive after its registration. Based on these results, it can be concluded that Japanese sake has been booming worldwide, though the degree may vary from country to country. Especially, we found that the UNESCO registration of Japanese food, Washoku, has significant effects on booming sake exports both in terms of volume and unit value. Finally, we divided the sake export data by regional customs offices in charge and conducted a detailed analysis on regional heterogeneity in sake exports. From the results, we found there were some different trends among regions. [ABSTRACT FROM AUTHOR]

Soybean [Glycine max (L.) Merr.] is an annual plant of the legume family that is ancestral to the Glycine bean (Glycine soja Sieb. & Zucc.). Soybeans are a key component of "Japanese cuisine," which has been registered as a UNESCO Heritage of Intangible Differentiation and has become an essential part of the Japanese diet. Despite being an important crop in Japan's food culture, the self-sufficiency rate of Japan's domestically produced soybean crop has declined considerably to ~24 % for use in food products and ~6% for combined nonfood uses. Although domestic consumption of processed soybean products such as tofu has been increasing annually, imported soybeans have been used as raw materials. From the food security perspective, improving the self-sufficiency rate by promoting the development of soybean varieties that are internationally competitive and of superior quality is a prominent issue. Therefore, the Soybean Subcommittee of the 70th Anniversary Meeting of the Japanese Society for Food Science and Technology invited Dr. Yohei Nanjo of the Crops Research Division of the National Institute of Agrobiological Science in 2023 to give a presentation on the current state of soybean breeding and its future outlook. [ABSTRACT FROM AUTHOR]

This article addresses how food cooked by Japanese first-generation migrants, both its making and meaning, is remembered and re-interpreted by their descendants in the remote coastal town of Broome, northern Western Australia. From the 1880s to the 1960s Japanese migrants flowed into Broome for its pearl-shelling industry and related businesses. Some, mostly men, intermarried with local Indigenous people, resulting in mixed heritage descendants who now live dispersed among their non-Japanese family members, seemingly assimilated into the multicultural society that constitutes Broome. In conversations with these Japanese descendants, memories related to food cooked at home by their Japanese first-generation ancestors often surfaced despite these foods being rarely eaten. Though these memories are not of the food itself, but of the family meals and social relations accompanying them, mentioning "food" helps them express their diverse relationships with their Japanese ancestors, support their nuanced identification with Japanese heritage, as well as respond to various images of "Japanese-ness" they encounter in the globalized world. A key finding of the research is that these Japanese descendants utilized food-related memories to articulate and position themselves in different contexts, despite not exhibiting strong Japanese cultural traits, including eating or cooking the aforementioned "food." [ABSTRACT FROM AUTHOR]

Background: Few studies have assessed the nature of accidental allergic reactions (AAR). We assessed the prevalence and risk factors for AAR in Japanese children. Methods: This study included children with immediate‐type hen's egg (HE), cow's milk (CM), wheat, or peanut allergy who developed allergic reactions within at least 2 years and were followed up regularly at a single national allergy center in Japan. From January to December 2020, low‐dose reactivity was defined as allergic reactions to ≤250, ≤102, ≤53, or ≤ 133 mg of HE, CM, wheat, or peanut protein, respectively. The annualized AAR rate showed the number of reactions per patient per year (95% confidence interval). AAR risk factors were analyzed using multiple logistic regression. Results: Of the 1096 participants, 609, 457, 138, and 90 had HE, CM, wheat, and peanut allergies, respectively. The median (interquartile range) age was 5.0 (2.3–8.6) years, 39% had completely eliminated allergenic food, and 24% had low‐dose reactivity. The annualized AAR rate was 0.130 (0.109–0.153) in all sub‐cohorts. Moderate and severe symptoms occurred in 50% and 0.7%, respectively, of children who experienced AAR. Multiple logistic regression revealed that low‐dose reactivity was a significant risk factor for AAR in the overall and CM cohorts, respectively (p <.001 and p =.036). Conclusion: In this single‐center study in Japan, the annualized AAR rate was relatively low during the COVID‐19 pandemic; however, half of the participants with AAR had moderate to severe symptoms. Especially in the case of low‐dose reactivity, children would require careful AAR risk management. [ABSTRACT FROM AUTHOR]

Introduction: Alternative Food Networks (AFNs) are important sources of community-driven sustainable food production and consumption. It is apparent that despite the existing environmentally friendly ways of producing food, such networks are not yet multiplying at a rate which could help tackle climate change and biodiversity loss. This study is set in Sado island, Japan, which has become well known for its farming practices protecting the crested ibis, as well as its GIAHS status, but which also has an AFN beyond these accreditations. It investigates the challenges and opportunities of Sado's AFN to find ways to help it thrive, and give potential pointers for developing new AFN's. Methods: In this research I use a mix of experiential sensory ethnography, socially-engaged art and interviews to understand the challenges and opportunities of an AFN in Sado island, Japan. A range of Sado's AFN actors were engaged to provide a more holistic picture. Results: Young and new entrant farmers, food processors and retailers in Sado expressed the need for their work to be fun as well as in coexistence with nature, using innovative practices and models to make this a reality. AFN actors also revealed a great capacity to undertake numerous food and culture related events, for the purpose of community, throughout the year. Despite this, there are gaps in capacity, and a lingering negative image of farming and rural areas as difficult places to live. These factors are stemming the ability for new AFNs to begin and existing ones to thrive. Discussion: Giving farming a fun, empowering and positive image whilst creating greater networking capacity could strengthen this AFN and help create new ones in other ruralities. Further, better acknowledging the importance of the culture and arts through which people connect to nature could form a greater source of pride and motivation to stay in rural areas. [ABSTRACT FROM AUTHOR]

Genome editing technologies such as CRISPR/Cas9 have been developed in the last decade and have been applied to new food technologies. Genome-edited food (GEF) is a crucial issue with those new food technologies. Thus, each country has established GEF governance systems to maximize benefits and minimize risks. These emphasize the importance of communicating about GEF to the public. The key concerns are understanding various viewpoints and value perspectives (framings) in science and technology and encouraging and opening communication with the public. Thus, it is essential to understand differences between the public and experts' interests and discuss various framings and effective communication with regard to GEF. Accordingly, this study involved administering a questionnaire to analyze the public's attitudes in Japan and identify gaps between these and expert opinions on GEF. A total of 4000 responses from the public and 398 responses from GEF experts were collected. The study found that the Japanese public has a "wait-and-watch" attitude toward GEF, and the demand for basic information on it is quite high. Moreover, they are apprehensive about proper risk governance systems for GEF. This is despite experts' emphasis on the adequacy of the mechanism, necessity of technology, and trust in the scientific community. Understanding gaps between the public and experts' opinions on and interests in GEF provides essential insight for effective communication and acts as the basis for appropriate governance of emerging science and technology. [ABSTRACT FROM AUTHOR]

Purpose: Prevention of postoperative nausea and vomiting (PONV) is important to achieve DREAM (drinking, eating, mobilization). Ondansetron inhibits PONV, but its effects on postoperative food intake have not been investigated. This study aimed to examine associations between ondansetron and PONV incidence, and postoperative food intake. Methods: This retrospective study included adult patients (n = 632) who underwent laparoscopic gynecological surgery at Kyushu University Hospital between January 2017 and June 2023. Outcomes were PONV on the day of surgery, PONV up to the day after surgery, and food intake, which was assessed for breakfast and lunch on the day after surgery. Odds ratios (ORs) for PONV incidence and postoperative no-food intake were calculated between those with and without ondansetron during surgery. Multivariable-adjusted analysis was performed using possible confounding factors for PONV. Synergistic effects of combining ondansetron with dexamethasone or total intravenous anesthesia (TIVA) were assessed. Results: Multivariable-adjusted ORs for PONV on the day of surgery and up to the day after surgery were 0.56 (95% confidence interval, 0.32–0.99, p = 0.04) and 0.52 (0.30–0.93, p = 0.03), respectively, in the ondansetron group (n = 84) compared with the non-ondansetron group (n = 548). In contrast, multivariable-adjusted ORs for no-food intake of breakfast and lunch the day after surgery in the ondansetron group compared with the non-ondansetron group were not significant. Analysis of synergistic effects on PONV showed no significant interaction between ondansetron and dexamethasone or ondansetron and TIVA combinations. Conclusion: Ondansetron administration during surgery was significantly associated with decreased PONV risk but was not associated with food intake the day after surgery. [ABSTRACT FROM AUTHOR]

"Meshiagare: A Culinary Journey through Advanced Japanese" is a bilingual textbook that focuses on Japanese foods, food culture, and history. It consists of fifteen chapters, each dedicated to a specific type of Japanese food or food culture. The book includes original Japanese text, English translations, photos, illustrations, comprehension questions, and recipes. It is suitable for advanced and intermediate Japanese learners, as well as those interested in Japanese cuisine and food culture. The book also has a companion website, Meshiagare Web, which provides additional learning resources such as vocabulary lists, videos, and useful links. Overall, Meshiagare is a comprehensive resource for learning about Japanese language, culture, and food. [Extracted from the article]

Using interviews to explore the role imagination plays in the South American Nikkei phenomenon (a fusion of Japanese haute cuisine with Peruvian ingredients) and employing the alternate templates research strategy to analytically compare three entrepreneurial behaviors (adaptive bricolage, strategic planning, and transformative effectuation), this case study found that the current theoretical boundary conditions are insufficient to separate the three archetypes. Therefore, based on data, new concepts are proposed to explain entrepreneurial behaviors where they overlap (e.g., creative imagination as a bridging construct of the entrepreneurial process). A novel entrepreneurial trilemma and a behavioral model focused on the conceptual overlaps are introduced to frame the new concepts and to visually depict the relationships between them. [ABSTRACT FROM AUTHOR]

The reverse-yield factor (RF) database was developed for qualitatively and quantitatively disaggregating Japanese composite foods into raw primary commodity (RPC) ingredients. Representative equations for four types (dried, salted, fermented and mixed foods) were developed to calculate RFs using the food content and composition data for composite foods listed in the Standard Tables of Food Composition in Japan—2020—(STFCJ), published by the Ministry of Education, Culture, Sports, Science and Technology of Japan. Out of 1150 composite foods identified in the STFCJ, RFs for 54 dried, 41 salted, 40 fermented and 818 mixed foods were obtained. RFs for 197 mixed foods could not be calculated because these foods were produced from ingredients with no specified information and/or through complex processing. The content and composition of Japanese composite foods would be interpreted representatively by RFs in the developed database. [ABSTRACT FROM AUTHOR]

Covid-19 precipitated a food crisis that reconfigured food systems in unprecedented directions. While much research on Covid-19 and food crises focuses on food insecurity, we argue for a critical agrarian approach to food crises that extends beyond food insecurity. We emphasize how food crises enact disruptions that can lead to the reconfiguration of food systems. Further, we distinguish between specific crises that disrupt food systems from the general Crisis of the corporate food regime. This article draws on interviews with key actors to explore how changes to social distance in response to Covid-19 rippled through Japanese food systems as segments of Japanese food economies expanded, adjusted, and contracted. Although Japan avoided the harshest consequences of food insecurity arising from Covid-19, the pandemic reconfigured Japanese food systems in novel directions. This reconfiguration does not neatly correspond to the general Crisis of the corporate food regime because of the prominence of the hybrid zone and scalar politics of local food within Japanese food systems. We urge critical agrarian scholarship to closely examine the situated dynamics enacted by specific food crises, because such crises introduce key inflection points for reshaping food system trajectories. [ABSTRACT FROM AUTHOR]

At the Small Research-Discussion on Cereal Grains in the annual meeting of the Japanese Society for Food Science and Technology in 2023, Dr. Tomoyuki Narisawa (Saitama Industrial Technology Center Northern Laboratory) gave a lecture entitled " What is the flavor of local flour in white salted noodle? :-Focusing on wheat from Saitama Prefecture-". They discovered a mechanism that lipoxygenase (LOX), an enzyme present in wheat flour dough, oxidizes unsaturated fatty acids to generate linear aldehydes (for examples: hexanol, heptenal, nonenal) and ketones, which express the unique flavor of local flour. In particular, it was confirmed that Norin 61 had significantly high LOX activity in the dough. Thus, the flavor of local flour in udon (white salted noodle) is thought to be caused by the oxidized odor resulting from the oxidation of unsaturated fatty acids caused by high LOX activity. [ABSTRACT FROM AUTHOR]

At the Small Research-Discussion on Cereal Grains in the annual meeting of the Japanese Society for Food Science and Technology in 2023, Dr. Tomoyuki Narisawa (Saitama Industrial Technology Center Northern Laboratory) gave a lecture entitled "What is the flavor of local flour in white salted noodle? "-Focusing on wheat from Saitama Prefecture-". They discovered a mechanism that lipoxygenase (LOX), an enzyme present in wheat flour dough, oxidizes unsaturated fatty acids to generate linear aldehydes (for examples: hexanol, heptenal, nonenal) and ketones, which express the unique flavor of local flour. In particular, it was confirmed that Norin 61 had significantly high LOX activity in the dough. Thus, the flavor of local flour in udon (white salted noodle) is thought to be caused by the oxidized odor resulting from the oxidation of unsaturated fatty acids caused by high LOX activity. [ABSTRACT FROM AUTHOR]

This study confirms for the first time that the significant red coloration of Euglena gracilis is induced by bonito stock (BS), a traditional Japanese food, and intense red light exposure (605~660 nm, 1000~1300 µmol photons/m2/s). Under the condition, excessive photosynthetic activity destroyed many chloroplasts, while carotenoids were maintained, resulting in the formation of reddened cells. The HPLC analysis revealed that diadinoxanthin was the primary carotenoid present in reddened cells. Additionally, an undefined xanthophyll, not produced under normal culture conditions, was synthesized and suggested to contain a C=O bond. While it has been reported that strong light stress can increase the total carotenoid content of cells, this study did not verify this claim, and it should be investigated further in future research. Under white light irradiation conditions (90 μmol photons/m2/s) in BS medium, no reddening of cells was observed, and good growth was achieved (over four times the cell density in CM medium in the seventh incubation). This cell suspension is considered to have a high nutritional value because it is composed of functional food, BS and E. gracilis. The fact that this method does not involve genetic modification suggests the possibility of industrial applications, including food use, even in reddened cells. [ABSTRACT FROM AUTHOR]

Background: The role of prenatal diet on childhood wheezing and subsequent risk of asthma is inconclusive, which may be partly due to the heterogeneity in wheezing phenotypes. We aimed to identify wheeze trajectories in early childhood and to examine their associations with periconceptional maternal diet quality. Methods: Data from 70,530 mother–child pairs of liveborn singletons from the Japan Environment and Children's Study were analysed. Wheezing was reported by caregivers using a modified International Study of Asthma and Allergies in Childhood questionnaire yearly from 1 to 4 years of age, from which trajectories were derived using group‐based trajectory modelling. Maternal diet in the year preceding the first trimester of pregnancy was assessed using a validated food frequency questionnaire; overall diet quality was determined using the balanced diet score based on the Japanese Food Guide Spinning Top. Bayesian inference of multinomial logistic regression models was performed to examine the association between maternal diet quality and wheeze trajectory in early childhood. Results: We identified four wheeze trajectories: 'never/infrequent' (69.1%; reference group), 'early‐childhood onset' (6.2%), 'transient early' (16.5%) and 'persistent' (8.2%). After adjustment for confounders, a higher quartile of maternal balanced diet score was associated with a lower risk of belonging to the 'transient early' and 'persistent' wheeze trajectories compared with the 'never/infrequent' wheeze trajectory by 10% of both. Maternal balanced diet score was not associated with belonging to the 'early‐childhood onset' wheeze trajectory. Conclusion: Improving maternal diet quality prior to conception may reduce certain wheeze phenotypes in early childhood. [ABSTRACT FROM AUTHOR]

Trade can be slowed down by cultural diversity as a source of friction but also accelerated by the emergence of a global culture. We attempt to illustrate this point by focusing on one good, Japanese sake, whose exports can benefit from the diffusion of Japanese food culture as represented by sushi consumption. We estimate a gravity model of Japanese sake exports worldwide over the years 2001–2016, showing that this trade responds to standard determinants (GDP, distance, exchange rates, tariffs) but also to the flow of Google searches for the word 'sushi'. We extensively discuss the assumption that sushi, as a proxy for the popularity of Japanese culture, is unaffected by other unobservables that may drive up exports from Japan. Future research should attempt to model and further characterize the spillovers from a global culture on international trade. [ABSTRACT FROM AUTHOR]

Some people overestimate the benefits of certain kinds of foods, such as organic foods, while others underestimate it. Previous studies have found that reducing people's self-assessed knowledge successfully moderated these extreme attitudes. In this study, we investigated interventions to reduce people's self-assessed knowledge and to moderate attitude extremity. We examined extreme attitudes toward organic foods and investigated the effects of implementing two intervention methods to moderate their attitude: (1) providing knowledge on organic food after asking them some questions and (2) simply providing them with knowledge. We conducted a two-factor mixed-design experiment with 653 college-educated Japanese women. In the first condition, before knowledge provision, participants were asked to answer questions about organic foods and were then informed of the correct answer and whether their answer was correct (Q&A Intervention). This step was based on an intervention conducted in a previous study to reduce their self-assessed factual knowledge. In the second condition, participants were simply provided with knowledge without being asked to answer any questions (Simple Intervention). The results showed that both intervention methods, on average, decreased the participants' self-assessed knowledge and attitude extremity. Therefore, simply providing knowledge may be effective in reducing their self-assessed factual knowledge and moderating their extreme attitudes toward organic foods. [ABSTRACT FROM AUTHOR]

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The mold kōji (Aspergillus oryzae) contributes to the sweetness of sake and plays a vital role in alcoholic fermentation and in the creation of Japanese foodstuffs like miso and soy sauce. While scientists are uncovering kōji’s genetic past, the mold’s history is also told in the records of early modern (1600–1868) sake brewers, who may not have understood they were using microorganisms but managed to develop sophisticated means of cultivating the filamentous fungus and comprehended well its impact on the taste of their beverages. A section from The Idiot’s Guide to Sake Brewing (Dōmō shuzōki), completed in 1688 and translated here, offers the oldest discussion of how brewers worked with kōji in Japan. When viewed in the context of earlier references, it shows that kōji’s role as a sweetener was historically secondary to its primary function to facilitate alcoholic fermentation. [ABSTRACT FROM AUTHOR]

In recent history, the sudden visibility of food delivery services has alerted global publics to the labor asymmetries and the transformative potential of food transport in societies upended by change. Responding to these developments, this essay offers an ethnographic account of the gendered political economy of food distribution at the Green Coop Consumers Cooperative. A forerunner of the Japanese food movement, Green Coop and its delivery routes have become a platform for women workers to witness and respond to the societal effects of the country's neoliberal restructuring. While similar organizations in other cultural contexts have struggled to move beyond exclusionary practices, women and mothers at this Fukuoka-based co-op foster social connection, accountability, and watchfulness in ways that surpass the capabilities of kin and state. Where scholarship has taken interest in the connective tissues between the spheres of production and consumption, this essay highlights and politicizes the node of distribution. Often cast as purely technical, the work of delivery is a prism through which to understand how demographic reforms bear on the food system, and how it has in turn become a site for citizens' response. [ABSTRACT FROM AUTHOR]

Digital foodscapes not only transform our everyday relationships with food but offer creative and entrepreneurial opportunities. This paper works to expand the Anglo-American focus of digital foodscapes scholarship in analysis of Japanese Instagram food influencers and their relationship to gendered social reproduction. Japan's most prominent influencers are mothers documenting the bentos (boxed lunches) they prepare for their children, a meal suffused with socio-cultural meaning about good food and good mothering. I develop the concept of precarious digital mothering to examine the hidden, gendered labor created and magnified through Instagram bento accounts. I argue that the creative and entrepreneurial opportunities offered to women though Instagram are inseparable from the cultural meaning of bento as a judgment on good mothering and create a bind where digital success cannot occur without taking on additional domestic food work. Precarity is created both for the mothers who take on unpaid and unrecognized labor in the pursuit of Instagram success, and those who consume their content and the problematic narratives of food and motherhood it normalizes in its idealized and mediated performance. [ABSTRACT FROM AUTHOR]

This paper introduces "feelings of authenticity" as an analytical category in the scholarship on culinary globalization and ethnic food producers to understand changes in cosmopolitan foodscapes by transcending economic conceptualizations of authenticity. It discusses how Japanese food entrepreneurs, chefs and food workers making and selling Japanese food in Berlin feel about and negotiate consumer demands for vegan and vegetarian variations of Japanese cuisine. Why are some Japanese food producers in Berlin more flexible in adjusting their menus to customer demands than others? This paper argues that different responses are related to food producers' feelings of authenticity informed by different personal standards of what authentic Japanese food is and should be. These standards emerge from their personal biographies, professional backgrounds and values. Based on six years of fieldwork, this paper introduces three groups of Japanese food producers who perceive authentic Japanese food differently and shows how ethnic food producers' perceptions and feelings of authenticity affect negotiations between food producers and consumers. [ABSTRACT FROM AUTHOR]

Two main issues in ethical consumption attract attention: environmental and labor issues. However, few studies have compared the conditions and effects that contribute to ethical purchasing behavior. To fill this gap, we conducted two studies targeting the Japanese food industry. In Study 1, we examined consumers who are accustomed to ethical consumption and clarified the product characteristics valued by consumers with high awareness of ethical issues. In Study 2, we conducted a randomized controlled trial to examine the effects of product concepts of environmental and labor issues on coffee purchase intentions. Study 1 confirmed that environmental and labor issues are emphasized for coffee, whereas recycling is emphasized for tea. This difference is due to the difference in production countries (coffee: developing countries, tea: Japan) and packaging materials (coffee: paper cups, tea: PET bottles). Study 2 showed that labor issues had a greater impact on purchase intention and willingness to pay than that of environmental issues owing to the adoption of producers' photographs. This study complemented existing literature by comparing the conditions and effects of environmental and labor issues on ethical purchasing behavior. Considering the limited resources of companies and limited ability of consumers to process information, understanding predictive factors is extremely crucial. [ABSTRACT FROM AUTHOR]

Spore-forming probiotic bacteria offer interesting properties as they have an intrinsic high stability, and when consumed, they are able to survive the adverse conditions encountered during the transit thorough the host gastrointestinal (GI) tract. A traditional healthy food, nattō, exists in Japan consisting of soy fermented by the spore-forming bacterium Bacillus subtilis natto. The consumption of nattō is linked to many beneficial health effects, including the prevention of high blood pressure, osteoporosis, and cardiovascular-associated disease. We hypothesize that the bacterium B. subtilis natto plays a key role in the beneficial effects of nattō for humans. Here, we present the isolation of B. subtilis DG101 from nattō and its characterization as a novel spore-forming probiotic strain for human consumption. B. subtilis DG101 was non-hemolytic and showed high tolerance to lysozyme, low pH, bile salts, and a strong adherence ability to extracellular matrix proteins (i.e., fibronectin and collagen), demonstrating its potential application for competitive exclusion of pathogens. B. subtilis DG101 forms robust liquid and solid biofilms and expresses several extracellular enzymes with activity against food diet-associated macromolecules (i.e., proteins, lipids, and polysaccharides) that would be important to improve food diet digestion by the host. B. subtilis DG101 was able to grow in the presence of toxic metals (i.e., chromium, cadmium, and arsenic) and decreased their bioavailability, a feature that points to this probiotic as an interesting agent for bioremediation in cases of food and water poisoning with metals. In addition, B. subtilis DG101 was sensitive to antibiotics commonly used to treat infections in medical settings, and at the same time, it showed a potent antimicrobial effect against pathogenic bacteria and fungi. In mammalians (i.e., rats), B. subtilis DG101 colonized the GI tract, and improved the lipid and protein serum homeostasis of animals fed on the base of a normal- or a deficient-diet regime (dietary restriction). In the animal model for longevity studies, Caenorhabditis elegans, B. subtilis DG101 significantly increased the animal lifespan and prevented its age-related behavioral decay. Overall, these results demonstrate that B. subtilis DG101 is the key component of nattō with interesting probiotic properties to improve and protect human health. [ABSTRACT FROM AUTHOR]

Vitamin K2 (VK2) is one of two natural forms of vitamin K, necessary for the proper functioning of organisms. Currently, it is sourced from chemical synthesis, nonetheless, it is worth reaching out to its natural sources. The aim of the study was to devise a voltammetric procedure for the determination of vitamin K2 (VK2) produced by bacteria in order to find the strain that exhibits the highest efficiency of VK2 production. Bacillus subtilis, isolated from traditional Japanese food (Nattō), was chosen as a model strain. Employment of the Controlled Growth Mercury Drop Electrode (CGMDE) was crucial, as it is the only electrode that allows performing the measurement on the surface specifically renewed directly before, thus minimizing the influence of interferents. This new method was successfully applied for VK2 determination in supernatant samples. Developed procedure is robust and easily adjustable for the variety of biological matrixes. Strong differences in VK2 production depending on cultivation time were observed, but no direct correlation between the VK2 concentration in the breeding medium and the cultivation time was found. The devised protocol will be used in further measurements with different bacteria species that have the ability to produce VK2 and settle in the human intestine. [ABSTRACT FROM AUTHOR]

Objective: It is unknown whether the nutritional quality of children's menus varies depending on the cuisine type. This study aimed to investigate differences in the nutritional quality of children's menus by cuisine type in restaurants located in Perth, Western Australia (WA). Design: Cross-sectional study Setting: Perth, WA. Participants: Children's menus (n 139) from the five most prevalent restaurant cuisine types in Perth (i.e. Chinese, Modern Australian, Italian, Indian and Japanese) were assessed using the Children's Menu Assessment Tool (CMAT; range -5–21 with lower scores denoting lower nutritional quality) and the Food Traffic Light system, evaluated against Healthy Options WA Food and Nutrition Policy recommendations. Non-parametric ANOVA was used to test for a significant difference in total CMAT scores among cuisine types. Results: Total CMAT scores were low for all cuisine types (range -2–5), with a significant difference between cuisine types (Kruskal–Wallis H = 58·8, P < 0·001). The highest total CMAT score by cuisine type was Modern Australian (mean = 2·27, sd = 1·41) followed by Italian (mean = 2·02, sd = 1·02), Japanese (mean = 1·80, sd = 2·39), Indian (mean = 0·30, sd = 0·97) and Chinese (mean = 0·07, sd = 0·83). When using the Food Traffic Light for assessment, Japanese cuisine had the highest percentage of green food items (44 %), followed by Italian (42 %), Modern Australian (38 %), Indian (17 %) and Chinese (14 %). Conclusions: Overall, the nutritional quality of children's menus was poor regardless of cuisine type. However, children's menus from Japanese, Italian and Modern Australian restaurants scored better in terms of nutritional quality than children's menus from Chinese and Indian restaurants. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Home Economics of Japan is the property of Japan Society of Home Economics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Home Economics of Japan is the property of Japan Society of Home Economics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Immediate allergy caused by natto, a popular Japanese food prepared by fermenting soybeans with Bacillus subtilis var. natto , has been reported. Polygamma glutamic acid (PGA) in the sticky substance around natto beans has been reported to be a causative allergen of natto allergy. However, some of our patients with natto allergy were negative for PGA in the skin prick test (SPT). The sticky substance of natto beans contains a subtilisin family serine protease, nattokinase, along with PGA. In this study, we aimed to examine the antigenicity of nattokinase in natto allergy. Eight patients, who developed symptoms after ingesting natto and positively reacted to natto (seven to the sticky substance in natto and one to the whole natto product) in their SPT, were enrolled in this study. To analyze IgE reactivity, we performed immunoblotting, ELISA, and SPT for natto (bean and sticky substance), and/or PGA, and/or nattokinase and/or cultured B. subtilis var. natto extract. In the SPT, four cases each were PGA-positive and PGA-negative. Immunoblotting of the sera from PGA-negative patients showed a protein band at 30 kDa, which was identified as nattokinase. Three PGA-negative cases, but not three PGA-positive cases, showed a positive reaction to nattokinase in the SPT and had a history of atopic dermatitis. The ELISA for nattokinase revealed a positive reaction of PGA-negative cases and negative reaction of PGA-positive cases in the SPT. We identified a subtilisin family serine protease, nattokinase, as a novel allergen in natto allergy patients unsensitized to PGA. [Display omitted] [ABSTRACT FROM AUTHOR]

Purpose: To investigate the effect of prosthodontic treatment on the ingestible food profile in adult Japanese outpatients, and to identify the related risk factors that can deteriorate the profile. Methods: The participants were 277 outpatients who visited university-based specialty clinics in Japan for prosthodontic treatment. The demographic data, number of present teeth assessed via intraoral examination, and oral health-related quality of life assessed by the total Oral Health Impact Profile (OHIP-J54) scores of all participants were recorded before treatment. Ingestible food profile score (IFS) was recorded using a validated food intake questionnaire. Eligible participants who answered the questionnaire before and after treatment were categorized into five groups based on the prosthodontic treatments they received (i.e., crowns, bridges, removable partial dentures, removable complete dentures, and removable complete and partial dentures). Results: Multivariate analysis of covariance revealed a statistically significant main effect of prosthodontic intervention (time course: before and after treatment) on mean IFS (P=0.035, F=4.526), even after adjusting for covariates (age, number of present teeth, and treatment modality). Multiple linear regression analysis revealed that the low number of present teeth (r=0.427, P<0.001) and a high OHIP-J54 total score (r=-0.519, P<0.001) of the patients at the baseline were significantly associated with their baseline IFSs, even after adjusting for confounding variables. Conclusions: The findings of this multicenter follow-up study indicate the importance of prosthodontic rehabilitation in improving patients' ingestible food profiles. [ABSTRACT FROM AUTHOR]

The official specifications for food additives from natural sources list the species according to their scientific and Japanese names, thereby providing a unique identifier for the species. This helps to prevent the use of nonprescribed species, which might cause unexpected or unintended health hazards. However, there are cases in which the names of the source species listed in the official specifications differ from the accepted scientific names based on the latest taxonomic research. In this paper, we argue that it is more important to define scientific and Japanese names with an emphasis on traceability in order to control the range of food additive ingredients in a rational and sustainable manner. Therefore, we proposed a method for ensuring traceability as well as a specific notation procedure for scientific and Japanese names. Using this method, we examined the source species for three food additives. In some cases, the range of sources species expanded with the change in scientific names. Ensuring traceability is extremely important, but it is also necessary to confirm whether unexpected species are included when names are changed. [ABSTRACT FROM AUTHOR]

Research Aims: To examine the intrinsic and extrinsic factors affecting consumers' attitudes toward Japanese-made frozen foods and, hence, consumers' purchasing behaviour. Design/Methodology/Approach: Consumers who were aware of Japanese-made frozen foods were the sample chosen. Convenience sampling plus a cross-sectional, self-administered online survey questionnaire collected data from 307 participants. Research Findings: Findings showed that brand reputation, halal label, convenience, and food quality were positively related to attitude towards Japanese frozen food, whereas health consciousness was negatively associated with attitude. Attitudes toward Japanese frozen foods were found to mediate relationships between brand reputation and purchase intention, halal label and purchase intention, and food quality and purchase intention of the foods. Theoretical Contribution/Originality: Given the fierce competition and growth within the frozen food industry, this study advanced the knowledge of Malaysian consumer purchasing behaviour in the context of Japanese frozen foods. Managerial Implication in the South East Asian Context: The mediating role of attitude toward Japanese frozen foods in the relationship between extrinsic and intrinsic product factors and purchase intention among consumers in Malaysia provided valuable insights on foods exported from a predominantly non-Muslim country to a predominantly Muslim country in South East Asia. Research Limitation & Implications: The scope of this study was limited to Malaysians who were aware of Japanese frozen foods. Examining the extrinsic and intrinsic attributes of the foods was crucial because the awareness of and preference for Japanese frozen foods is still low in Malaysia, and there is limited knowledge about the products. [ABSTRACT FROM AUTHOR]

Background: Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is an important global public health effort to achieve sodium reduction and improve health. This study aimed to model salt intake reduction with 'umami' substances among Japanese adults. The umami substances considered in this study include glutamate or monosodium glutamates (MSG), calcium diglutamate (CDG), inosinate, and guanylate. Methods: A total of 21,805 participants aged 57.8 years on average from the National Health and Nutrition Survey was used in the analysis. First, we employed a multivariable linear regression approach with overall salt intake (g/day) as a dependent variable, adjusting for food items and other covariates to estimate the contribution of salt intake from each food item that was selected through an extensive literature review. Assuming the participants already consume low-sodium products, we considered three scenarios in which salt intake could be reduced with the additional umami substances up to 30%, 60% and 100%. We estimated the total amount of population-level salt reduction for each scenario by age and gender. Under the 100% scenario, the Japan's achievement rates against the national and global salt intake reduction goals were also calculated. Results: Without compromising the taste, the 100% or universal incorporation of umami substances into food items reduced the salt intake of Japanese adults by 12.8–22.3% at the population-level average, which is equivalent to 1.27–2.22 g of salt reduction. The universal incorporation of umami substances into food items changed daily mean salt intake of the total population from 9.95 g to 7.73 g: 10.83 g to 8.40 g for men and 9.21 g to 7.17 g for women, respectively. This study suggested that approximately 60% of Japanese adults could achieve the national dietary goal of 8 g/day, while only 7.6% would meet the global recommendation of 5.0 g/day. Conclusions: Our study provides essential information on the potential salt reduction with umami substances. The universal incorporation of umami substances into food items would enable the Japanese to achieve the national dietary goal. However, the reduced salt intake level still falls short of the global dietary recommendation. [ABSTRACT FROM AUTHOR]

To estimate the daily intake of food additives by young children aged 1–6 years in Japan, an intake survey was conducted in 2018 using the market basket method for food additives, including twelve types of colourants, three kinds of preservatives, three kinds of sweeteners and two kinds of food manufacturing agents. A list of the daily consumption of processed foods was prepared based on a special survey (MHLW 2011) and used for the estimation. The results of the survey showed that the food additives with the highest daily intake were phosphorus compounds (phosphoric acid and its salts; 11.2 mg/kg bw/day, expressed as phosphorus), followed by propylene glycol (0.80 mg/kg bw/day). The daily intake of other food additives ranged from 0 to 0.20 mg/kg bw/day. The estimated daily intake of each food additives by young children was compared with the acceptable daily intake (ADI) or maximum tolerable daily intake (MTDI). The highest ratio of the estimated daily intake to ADI was 3.2% for propylene glycol, whereas the ratios of the estimated daily intake to ADI for colourants, preservatives and sweeteners ranged from 0 to 1.1% (benzoic acid). The ratio of the estimated daily intake to MTDI for phosphorus compounds was 16%. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Ritual, Theatre & Folklore / Mínsú Qǔyì is the property of Shih Ho-Cheng Folk Culture Foundation and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soybeans are rich in proteins and lipids and are often called "meat of the field." Green soybeans, which are immature soybeans, are also highly nutritious and contain high levels of carotene and vitamin C. In Japan, green soybeans used to be harvested and consumed from May to November; however, with the development of freezing and storage technologies, they are now available throughout the year. Globally, there has been an increase in the consumption of the green soybean food, edamame, which originated in Japan, along with tofu and soy sauce. Currently, there are more than 400 unique green soybean varieties in Japan; nonetheless, studies investigating the components that determine green soybean palatability at the genetic level are scarce. During the Soybean Research Session of the 69th Annual Meeting of the Japanese Society for Food Science and Technology in 2022, the results and future prospects of the present study were presented by Dr. Tomoki Hoshino from Laboratory of Crop Breeding, Graduate School of Agricultural Sciences, Yamagata University, who is currently developing new varieties of green soybean cultivars by analyzing the genes that determine consumer palatability. [ABSTRACT FROM AUTHOR]

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It is also a famous food in Thailand. Potential probiotics were screened from natto. Bacillus subtilis strain VN5 produced the most quantity of exopolysaccharide (EPS), so it was selected to study the properties of microbial EPS and probiotics. The Fourier transform infrared spectrometer or FT-IR spectroscopy confirmed the presence of carboxyl and hydroxyl groups. The patterns of FT-IR and levans are similar. The basic properties of probiotics were revealed. The 90% of VN5 strain resisted lysozyme within 30 min. VN5 survived under acidic conditions (pH 1-6), and the survival rate in 0.3%, 0.5%, and 1% bile solutions for 24 h was 100%. Unfortunately, VN5 did not inhibit the growth of Escherichia coli, Staphylococcus aureus, and Salmonella typhi. Gamma hemolysis was determined in VN5 strain. The finding on Bacillus subtilis strain (VN5) from natto paves the way to a high potential, useful new strain of probiotics. [ABSTRACT FROM AUTHOR]