Abstract
The present article defines food culture as a local brand after having analyzed its current conditions, problems, and formation factors. The local brand of food culture implies that “both the enterprise and consumer form a local brand by sympathizing with the local image that comprises nature, history, culture, industry, and so on.” This study focused on the activity that was not confined to the production of “one piece of article” such as a perishable or processed food item that had been adopted in the local brand of the conventional food culture. This study considered the example of the formation process in which “Hishio,” fermentation salting specific to Nara, became a local brand of food culture. It was revealed that the NPO, which did not have any specific interests, played an important role in forming the local brand of food culture.
