Current Issues in Research on the Diffusion of the Japanese Cuisine

Abstract

The Japanese cuisine industry has developed through a series of innovative ideas over a long time. As such, skill transfer has always been an issue and should be achieved effectively to the next generations. Moreover, it is necessary to find a way to expand the business to overseas countries in this global age. While many investigations have focused on Japanese haute cuisine under a wide variety of academic fields, as “eating” can be widely applicable, there has been little examination in the field of business administration and management. Based on the perspective of the professional chef organizations in the Japanese cuisine industry, this article will review previous research, with the view of dish structuring, organization and skill transfer, and essential ingredients, and will clarify issues related to the diffusion and reproducibility of the cuisine.