The Significance of Sushi and Its Globalization - Coursework Example

The significance of Sushi and its globalization Lecturer’s Due Summary The major intention of the report is to study the cultural significance of sushi among the Japanese people. The subsequent reason for the project is to research on its globalization; how it infiltrates other cultures around the world. The analysis includes personal observation, interviewing and archival research as the main sources of data for the essay. After data collection, data description and analysis aids in understanding the concept behind sushi and the Japanese. Finally, the report ends with a conclusion of the topic finalizing on the social and traditional importance of the famous delicacy and its global aspects. Introduction Why is Sushi culturally significant to the Japanese community? The main hypothesis is to investigate the essence of Sushi among the people of Japan. According to the Japanese, Sushi is more than just raw fish meal as it also part of their history. The purpose for the research is to identify the traditional significance of sushi. In the investigation, the studying activity needs the use of qualitative information obtained from an interview, personal observation and reading archival information. The study uses a video camera to record the interview carried out, an iPad to record any observations and secondary information read. In order to obtain a more primary view of the key concepts, the anthropological study took place in Hokkaido, which is a town located in Hokkaido Island. Hokkaido Island is one of the four major Japanese islands. In Hokkaido town, there is a famous Japanese sushi restaurant known as Hokkaido Sushi Restaurant, where the Executive Chef, Mr. Thomas Kok was the main interviewee. Observations Firstly, while at the town, especially the restaurant, most people including both locals and tourists, flocked into the hotel; all with the plan of having sushi. Secondly, most people enjoyed the meal especially, how the chefs designed it on the plate. Additionally, customers found it very delicious. Thirdly, the kitchen management consisted of only local citizens of the town; that is, Japanese. The chefs do not have hair on their arms or face. While eating, a person dips the fish into soy sauce before ingesting it. Interview INTERVIEWER: Why is sushi historically central to the people of Japan? THOMAS KOK: Despite it being a renowned Japanese delicacy, sushi describes and reminds people of the ancient Japanese culture. Most of the ancestors were fishermen even before farming commenced. Therefore, it forms part of the ancient Japanese culture. INTERVIEWER: How often do both tourists and local visit the restaurant just to have Sushi? THOMAS KOK: The hotel receives a large number of customers every day, all with the aim of eating sushi. Locals provide the largest market for the product, but a substantial percentage of tourists also visit the place craving for a meal. Background Sushi is a meal made of vinegar rice topped or mixed with items such as raw fish or shellfish. In the seventh century, the people of South East Asia found a way to preserve fish, known pickling (Hsin 205). Later on, the Japanese adopted the same procedure, which involved pressing raw cleaned fish in between rice and salt using a heavy stone. The fish would stay there for several days before considering consumption. As the years passed, so did the ancient process of making sushi. During the 19th century, people abandoned the fermentation process and began using vinegar. Currently, Japanese hotels make sushi by mixing or topping vinegar rice with raw fish or shellfish. Most people prefer using chop sticks while eating a meal. Based on the eating etiquette, the hotel prohibits smoking while eating. In America, it is served as a fast food made up of sushi rolls found in supermarkets (Hsin208). Globalization is a complex process and often paradoxical. The process of sushi migration began by the great Japanese refugee communities along the Pacific Rim, Southern and West America, Australia and Brazil. In major metropolitan cities such as America, there are two main trends, modified creative rolls and the use of ingredients familiar to regional diners; for example, the use of New York blackfish, Florida pompano and Sturgeon from Washington. Most major cities around the world have Sushi restaurants, where local diners enjoy the Japanese meal. Literature review In anthropological studies, the cultural identity of a community is more pronounced when a particular aspect is unique to that community. In the case of Japan, sushi is the main material culture. Sushi describes the unique culture of the Japanese people and their original occupation, which was fishing. In Japan, the identity of sushi strongly depends on the stability of the Japanese culture. The society distinguishes both Japanese and Western sushi since Hanaya Yohei, the forefather of sushi can still be found around Japan. Despite the effect of globalization, Japan has maintained its basic original ways of making a meal. The basic formula of making sushi involves combining vinegar rice and raw meat, mostly fish (Hsin 205). Besides that, add a few spices. Rice forms part of the early diet for the Japanese people. The Japanese attitude to sushi developed and explains the traditional and religious life of the Japanese society. Its development shows the growth of civilized behavior and culture from the Heian era. The red color of the meat and the white color of the rice also resemble the color of the Japanese flag. How the society eats a sushi meal, one can point out the social eating etiquette needed. For example, people need to pass the food via their chopsticks, which is a taboo. Several vignettes provide information based on the sushi and its cultural significance. Bestor describes that he and his wife went to a nearby sushi shop and became regular customers. They witnessed the growth of household, professional and neighborhood growth of social relationships (Bestor 3). People came together from all diverse positions, religions and social classes in order to have sushi. They also realized that most of the seafood used in making the sushi came from the United States, Canada and South East Asia (Bestor 315). In the analysis of the sushi trade, there is a lot to admire about the global production and distribution process. The research shows that a global commerce and food culture can survive. The global supply and demand for the delicacy depends on the value and taste of sushi (Issenberg 11). Data analysis The global awareness about the Japanese and sushi leads to a great customer turnout at the restaurant. The Hokkaido Sushi Restaurant got its sushi fame even before the management established it. Many countries around the world especially America knows about the delicacy (Hsin 207). However, being the staple food for people in Japan, the largest percentage of the diners are the local folk. Japanese appreciate and respect the cultural significance of the meal. Social sushi joints bring people from different cultures together to dine as one thus increasing social networks and unity. Japanese society considers cooking as a highly regarded profession and a proficient chef gains high appraisal similar to an artist. As a local cuisine, the best people to make sushi are the Japanese. That is why most of the chefs are local citizens (Hsin 206). Additionally, according to the societal norms, men dominate the kitchen labor market, because the female body temperature is higher, which is not suitable for handling raw fish. People consider sushi making as an honored traditional and art activity. The Chef represents a Samurai Warrior, who uses their skills and knives to come up with a great meal. Finally, as part of the culture and hygiene, chefs should not have hair on their hands or face. They ought to shave frequently. The archival research data mainly describes the historical background of sushi, how cooks make it and how people eat it. Based on the historical analysis, sushi dates back to the 7th century as a way to preserve fish. That way, sushi, reminds the citizens of Japan about their original occupation as fishermen along the Mekong River; furthermore, as an island the country has a fresh supply of seafood. However, with the effect of the western lifestyle, people changed or enhanced the ways of making a meal. Currently, people use vinegar rice mixed or topped with fish and spices. The cooks prepare the meal carefully and with maximum attention. How the Japanese eat their meal clearly displays the cultural way of having a Japanese meal. People follow the traditional etiquette passing of food using chopsticks. As mentioned earlier, the migration of sushi began with the Japanese immigrants to America and Australia, but mostly in America. Sushi popularity grew with the movement of Japanese managers to the United States when the Japanese economy thrived during the 1960s (Bestor 316). The migration led to the launching of new sushi restaurants in cities such as Los Angeles. Coupled with the huge reception by the available market, its consumption grew in the United States with more Japanese restaurants developing across the continent. Conclusion As the Japanese material culture item, sushi plays an important role in displaying the cultural identity of the people of Japan. It holds both historical and social implication. It describes the Japanese dining etiquette and way of cooking. Additionally, the globalization phenomenon shows the world acceptance of sushi and also the development of many sushi joints. Additionally, several states use their own local fish while making a meal. Work cited Bestor, Theodore C. “Inquisitive Observation: Following Networks in Urban Fieldwork.” Pp. 315-334 in Doing Fieldwork in Japan, edited by T.C. Bestor, P.G. Steinhof, and V.L. Bestor. Honolulu: University of Hawai’i Press. 2003. Print. Bestor, Theodore C. Tsukiji: The Fish Market at the Center of the World. Berkeley & Los Angeles: University of California Press. 2004. Print. Hsin-I Feng, Cindy . "The Tale of Sushi: History and Regulations." You have free access to this content Comprehensive Reviews in Food Science and Food Safety11.1 (2012): 205-220. Print. Issenberg, Sasha. 2007. The Sushi Economy: Globalization and the Making of a Modern Delicacy. New York: Penguin Gotham Books. 2007. Print. Read More