Spotlight on food science in Japan
Japan's culinary restoration
There are few forces more powerful than a national crisis to spur innovation and structural change, as Japan's food industry is quickly learning. The country is facing daunting challenges — a rapidly ageing population, shrinking agricultural and fishing industries, and continuing repercussions from the 2011 Fukushima Daiichi nuclear disaster. But there have also been glimmers of hope following the recognition in 2013 of Japan's culinary tradition, washoku, by the United Nations Educational, Scientific and Cultural Organization as part of an initiative to safeguard local cultural values.
Brett Davis
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Spotlight on Food Science in Japan. Nature (2017). https://doi.org/10.1038/nj0505
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DOI: https://doi.org/10.1038/nj0505
