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ABSTRACT
Local food heritage plays a crucial role in developing the image and identity of a region. This study investigates the extent and the ways in which local food and identity of a region can be used as tools for tourism development. By using a qualitative research approach of personal interviews with 12 Japanese tourists, the study argues that an authentic locality which has provided traditional handmade udon noodles for the last 400 years for the local people can be developed as a food tourism destination. Since the main attraction of regional tourism in the Mizusawa region in Gunma prefecture of Japan is udon noodles, the study concluded that both tangible and intangible elements of udon noodle heritage contribute to the cultural values, identity construction, characteristics of the place and authentic tourist experiences. The study recommends examining cross-cultural differences in the interrelationships between food heritage, regional tourism and identity in a similar but broader Asian context for future studies.
Acknowledgement
The authors appreciate the significant contribution of Mr Jongwoo Kim, the President of JBC (Japan Broadband Coordinators), with regard to the data collection and translation.
Disclosure statement
No potential conflict of interest was reported by the authors.
Notes on contributors
Sangkyun Kim is a Senior Lecturer in Tourism at Flinders University, Australia. Dr Kim's research interests include the relationships between food, identity and tourism, with particular attention to intangible heritage, film tourism including fandom and celebrity culture, and tourist behaviour and psychology (e.g. emotion).
Chieko Iwashita is an Associate Professor in Tourism at Takasaki University of Commerce, Japan. Dr Iwashita's research interests include popular culture and tourism, film tourism, tourism marketing and tourism in Japan.