Comparison between Japanese food culture and Asian food cultures

Ongoing

Comparison between Japanese food culture and Asian food cultures

Research Term August 2026 – March 2027
Principal Investigator Nobuyuki SAKAI (Professor, Center for Integrated Japanese Studies / Graduate School of Arts and Letters)

Overview

In this project, we compare the Japanese food culture with the other Asian food cultures in the points of history, culture, society, mind, body, etc. These points have not been set importance in the traditional nutrition and food sciences. The results show us how to understand other Asian cultures related to human daily lives, and also to understand our own Japanese culture.

Researchers

Nobuyuki SAKAI

Principal Investigator
Professor, Center for Integrated Japanese Studies / Graduate School of Arts and Letters, Tohoku University

Field of research: Psychology

Tomonori NOCHI

Co-Investigator
Professor, Center for Integrated Japanese Studies / Graduate School of Agricultural Science, Tohoku University

Field of research: Animal Functional Morphology

Collaborators

・Nattasuda TAEPHANT
(Dean, Faculty of Psychology, Chulalongkorn University)

・Panita NGAMCHUACHIT
(Fellow, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR))

・Chiu-Li YEH
(Professor, School of Nutrition and Health Sciences, Taipei Medical University)

・Jae-Hee HONG
(Professor, College of Human Ecology, Seoul National University)

・Retno Hanggarani NININ
(Dean, Faculty of Psychology, Padjadjaran University)

・Toshiyuki UNEYAMA
(Executive Director, Washoku Culture World Heritage Special Committee)

Project Summary Slide

Summary slide of the research overview. (Click to view larger image)

Project Summary Slide