2018 Volume 31 Issue 5 Pages 197-206
This study was conducted in an attempt to understand the awareness of the value of regional resources as food, technology, and communication tools by visualizing topics discussed as well as the spread of topics in the workshop, which focused on the “Heshiko,” traditional fermented food of Kutsuki district, Takashima City, Shiga Prefecture. The analysis revealed that 1) some participants recognized the value of Heshiko not only as a traditional food but also as a preserved food in the event of a disaster; 2) technology has changed based on changes in social circumstances; and 3) Heshiko could trigger discussions related to the entire Kutsuki area. In addition, it was considered that the WS conducted in this research was effective as the first stage for promoting community development activities such as utilization and succession of regional resources because there were expanding social networks among participants, awareness of the importance of places to gather people of diverse, and spreading the topics on the work and the activities of the participants that they are working on or want to do in the future.
