Design Methodology for Creating a New Food Culture with the Community

Utilization of Alien Species "Kyon" in Izu Oshima as a Regional Resource and Food Culture Design

Abstract

This study explores a design methodology for utilizing the alien species Kyon (Muntiacus reevesi) in Izu Oshima as a regional resource to create a new food culture. Kyon causes damage to agricultural crops and forests, and its primary disposal method after culling is incineration. This study aims to visualize the process by which the local community accepts Kyon meat and to establish a framework for food culture design. The research methods include (1) workshops (butchering, cooking, and tasting), (2) surveys targeting local residents and urban consumers, and (3) semi-structured interviews. SCAT analysis is employed to extract the conditions necessary for food culture formation. The findings indicate that the process of "Sharing → Habituation → Transmission" is a crucial factor in establishing a regional food culture. Moving forward, prototyping initiatives will be implemented to actively involve local residents and develop a sustainable food culture model.