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| Japan Food Journal | |
|---|---|
| Title | Japan Food Journal |
| Country | Japan |
| Language | Japanese, English |
Japan Food Journal Japan Food Journal is a periodical focusing on culinary arts, gastronomy, food culture, and industry developments in Japan. It bridges reporting on traditional cuisine with coverage of contemporary practices, linking topics from kaiseki to sushi innovations and from regional produce in Hokkaido to dining trends in Tokyo. The journal positions itself at the intersection of chefs, producers, policymakers, and scholars associated with institutions like Tokyo University of Agriculture and Ryukoku University.
Japan Food Journal covers culinary topics across regions such as Hokkaido, Aomori Prefecture, Akita Prefecture, Iwate Prefecture, Miyagi Prefecture, Yamagata Prefecture, Fukushima Prefecture, Ibaraki Prefecture, Tochigi Prefecture, Gunma Prefecture, Saitama Prefecture, Chiba Prefecture, Tokyo, Kanagawa Prefecture, Niigata Prefecture, Toyama Prefecture, Ishikawa Prefecture, Fukui Prefecture, Yamanashi Prefecture, Nagano Prefecture, Gifu Prefecture, Shizuoka Prefecture, Aichi Prefecture, Mie Prefecture, Shiga Prefecture, Kyoto Prefecture, Osaka Prefecture, Hyogo Prefecture, Nara Prefecture, Wakayama Prefecture, Tottori Prefecture, Shimane Prefecture, Okayama Prefecture, Hiroshima Prefecture, Yamaguchi Prefecture, Tokushima Prefecture, Kagawa Prefecture, Ehime Prefecture, Kochi Prefecture, Fukuoka Prefecture, Saga Prefecture, Nagasaki Prefecture, Kumamoto Prefecture, Oita Prefecture, Miyazaki Prefecture, Kagoshima Prefecture, and Okinawa Prefecture. It features reporting on chefs linked to Nobu Matsuhisa, Seiji Yamamoto, Jiro Ono, Yoshihiro Murata, and establishments like Sukiyabashi Jiro, Den (restaurant), Narisawa, Kikunoi, and Kitcho. The journal situates stories in contexts such as the World Expo 1970 culinary legacies and ties to organizations like the Japan External Trade Organization and Japan National Tourism Organization.
Founded amid postwar shifts in Shōwa period dining and influences from exchanges with United States culinary figures and agencies like the United States Information Agency, Japan Food Journal emerged alongside movements involving FM radio broadcasting and print media networks connected to publishers with histories tied to Asahi Shimbun, Yomiuri Shimbun, Mainichi Shimbun, and trade outlets affiliated with the Japan Agricultural Cooperatives. Its timeline reflects events such as the 1964 Summer Olympics in Tokyo, the 1990s Heisei recession, and policy shifts after the Food Sanitation Act (Japan), engaging with debates around imports from United States Department of Agriculture, trade accords like the Trans-Pacific Partnership, and regulatory bodies including the Ministry of Health, Labour and Welfare (Japan) and the Ministry of Agriculture, Forestry and Fisheries (Japan).
Regular sections include profiles of chefs influenced by culinary figures from France like Paul Bocuse and Alain Ducasse, and comparisons with practices in Italy, Spain, China, Korea, and Thailand. Features examine seafood sourcing from ports such as Tokyo Bay, Osaka Bay, and Hakodate, agriculture in regions such as Kagoshima sugarcane fields and Niigata rice paddies, and beverage stories on producers like Suntory, Asahi Breweries, Kirin Brewery Company, and Nihon Shurui. The magazine runs investigative reporting on supply chains touching companies like Itochu, Mitsubishi Corporation, Marubeni Corporation, and supermarkets including AEON Group and Seven & I Holdings Co.. Columns discuss culinary education at schools like Tsuji Culinary Institute, Le Cordon Bleu Tokyo, and vocational programs connected to Japan International Cooperation Agency initiatives.
The editorial board has included journalists formerly of NHK, editors with experience at Nikkei Inc., and contributors from academic centers like Kyoto University and Waseda University. Guest contributors have included chefs and restaurateurs such as Masaharu Morimoto, Hiroyuki Sakai, Tetsuya Wakuda, Harumi Kurihara, and critics associated with awards like the Michelin Guide Tokyo and institutions including the Japan Culinary Academy. Photojournalists have covered festivals like Gion Matsuri, Awa Odori, and Sapporo Snow Festival while collaborating with culinary historians linked to The National Museum of Japanese History and organizations like the Japan Foundation.
Distributed in domestic markets across metropolitan outlets in Tokyo Station, Shinjuku, Shibuya, and retail chains in Osaka, Nagoya, Fukuoka, the journal also reaches international readers via partnerships with bookstores in New York City, London, Paris, Hong Kong, Singapore, and distributors frequently working with carriers tied to companies like Japan Airlines and All Nippon Airways. Subscriptions have been marketed to institutions including culinary schools, cultural centers such as the Japan Society (New York), and libraries like the Library of Congress and the British Library.
Critical reception cites influence on dining trends noted by critics from The New York Times, The Guardian, Le Monde, Süddeutsche Zeitung, and industry analysts at firms like Euromonitor International and Nikkei Asian Review. The journal has been referenced in scholarly work published through presses like Oxford University Press and Cambridge University Press and cited in policy discussions at bodies including the World Health Organization and Food and Agriculture Organization. Its coverage has been credited with elevating producers awarded by competitions such as the International Wine Challenge and the Bocuse d'Or.
Japan Food Journal organizes and partners on events including trade shows akin to FoodEx Japan, culinary exchanges with programs at institutions like Cordon Bleu, symposiums tied to UNESCO intangible cultural heritage listings for practices such as washoku, and collaborations with festivals such as Taste of Tokyo and the Tokyo Food Festival. Partnerships have involved corporate sponsors from Mitsui & Co., Sumitomo Corporation, and hospitality groups like Prince Hotels and Kengo Kuma-designed venues and cultural initiatives with municipal governments like the Tokyo Metropolitan Government.
Category:Japanese magazines