This study explores traditional food products by examining recent developments in the Okabu (including Senmaizuke) food system. Traditional food products are a key element of bio-cultural diversity, which is internationally recognized as an important factor in the sustainable development of rural areas. Despite this, little research has been done on local Japanese food systems.
This study conducts a series of interview surveys and analyzes subject to a food system framework in order to detail the food system's chain structure and explores how lower prices and higher rates of return adversely affect the raw material producers’ income. It finds that sufficient collective measures are not taken, however. Additionally, other sub-structures of the food system are partially explored. In particular, an analysis of the competition structure reveals that processors of Kyo-tsukemono (pickled or salted vegetables unique to Kyoto), although small on a national scale, have a major impact on local large turnip markets; their strong buying power is thought to reduce prices. As it is important to maintain the local identity of these products, situations that weaken local production areas may cause problems for all actors in the food system.

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In this study, we investigated whether local specialties were effective marketing resources for tourism promotion. Correspondence analysis of data from a questionnaire survey conducted in Kuroishi city revealed the following. The ratio of tourists whose primary motive for visiting the area was local specialties increased with increasing distance from their hometown. Furthermore, a higher percentage of tourists were visiting the area for local specialties as opposed to just passing through on the way to other destinations around the city. Moreover, first-time visitors enjoyed passing through the area, while repeating visitors tended to enjoy staying there. These results suggest that considering differences in tourist preferences is important for tourism promotion

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