"Why exactly do the Japanese people like bonito broth so much?" This was the theme that triggered me to write a doctoral thesis.

The Japanese style dried broth "Hondashi" was released just after I had joined a food company, whereupon I actually saw it's use in households and the restaurant industry increasing at an explosive pace, thus making me realize what an "excessive obsession with the taste and flavor of bonito" the Japanese have, and increasing my own curiosity about it in daily life and as a company employee.

My carrier

After having gained experience in the laboratory I transferred to the Department of Public Relations at the company's headquarters and engaged in public relations that mainly involved food and science. I was then involved in dietary cultural activities before recently retiring from the company.

The first work I was involved in at the laboratory included the separation and refinement of the nucleotide-related substances that are the main ingredients of the 'umami' taste. At the time I did not know that that nucleotide was one of the representative umami ingredients in dried bonito; however, since then I think that I have been fated to be linked with bonitos.

I transferred to the Department of Public Relations at the company's headquarters after having had a baby. At that time there were very few precedents of female scientists working within the public relations department of a company while being a mother, and then being transferred out of the office. The mass media therefore was quite interested in me and I suddenly received a lot of press coverage. I certainly never realized such large needs existed until I was treated as above. It would appear that I was appreciated as I was both a mother and a housewife but also had a certain amount of scientific knowledge. I tried to live up to those expectations by collecting, analyzing, and making public information, particularly on food both within and outside the company, while constantly at least trying to submit publications that would be of interest to readers. This was very much fulfilled for me by the fact that the information was being globally distributed through the mass media; however, in fact, I also felt very nervous and somewhat restless.

At the time dietary cultural activities within the company commenced that were of course taken into consideration as publication activities. The human network that I became part of while working at the Department of Public Relations for over 15 years has remained invaluable to me even now.

Just before finishing up at the company, after just having been involved in the dietary cultural activities, my alma mater strongly recommended that I pursue a secondary scholastic career, which I then decided to follow. I at first felt rather insecure and embarrassed because I had been appointed the first female director of the center at the company at the time; however, I did decide to accept the offer as I was recommended to do so by the company.

Enchanted by the bonito fish: Acquisition of degree and publication activities

My doctoral course research theme was to consider dried bonito broth in a crossover of cookery science research and dietary cultural research. In terms of cookery science I learned a lot with the help of the laboratory of my alma mater. I felt excited to be taking part in that "type of research" with other junior fellows as a student. In terms of the dietary culture, fortunately I had always been in contact with teachers at the front line through the dietary cultural activities I had been involved in, and hence my research proceeded through studying their respective research methods as needed. My instructors and those surrounding me probably had quite a hard time of it as I had had little to do with research but was challenging a doctoral course with an unprecedented new theme. I can really feel nothing but appreciation for them.

The scope of the research was infinitely large: Sensory evaluations and creating samples of dried broth, the actual experience of manufacturing dried bonito flakes at a factory, field work in the Maldives, which is thought to be the origin of dried bonito broth, and a historical resource survey that mainly involved the Edo era. I came across many challenges as my research deepened: I felt fresh and very excited to be involved in the type of "research" that takes place before surveys.

My interest developed into planning individual "Katsuo (bonito) Forums" in which I requested researchers, practitioners, historians, and educators from various fields related to the bonito to participate in and discuss, and also then published a record of the proceedings. I even developed a sense of awe over the success of the forum as we had to change the venue every time and from the unusual enthusiasm of the participants. I grew enchanted by the bonito fish, which has been a staple in the Japanese diet as dried flakes and broth, and as a matter of course became even more absorbed into my own research.

The result of all the above is that I have been involved in publications for a long time and been exposed to the actual conditions of society through a mixture of the threads and thrum that make up our dietary lives and I really feel a strong compulsion to make the new findings I obtained known to the public; in particular to the children of the next generation, without dominating any of the knowledge, through spontaneously taking action. Eventually I was involved in producing a video on "dried bonito broth" that was endorsed by the Ministry of Education, Culture, Sports, Science, and Technology. Just after that I was able to publish a book I had written called "Dashi no Himitsu (Secret of Broth)" (by KENPAKUSHA) as part of the 40th anniversary events of the Japan Society of Cookery Science and on the recommendation of a former teacher of my alma mater again. It was a fairly difficult challenge for me; however, fortunately, it then was selected as a recommended book by the Japan Library Association.

What I think now

When I transferred from the laboratory to the Department of Public Relations I was struck by the gap that existed between laboratorial information and that in general society. I therefore considered my mission to be to fill in that gap as the information was so fragile, and sequentially disclosed data from the laboratory to the maximum extent possible. Later on I then decided to enter the doctoral course on the recommendation of my alma mater, which was definitely an unexpected event. I really appreciate the full understanding of the company as well as my alma mater, of course, and am glad that I could put into practice what I had always advised my junior fellows to do: "Do not miss out on a chance!"

After obtaining the degree I was often asked to orate or deliver so many lectures that I had no time to do any actual other work. I really felt that I could probably devote my research to society. My lectures were heard by a variety of people that included elementary school pupils through to adults, with the response of junior high and high school students being particularly keen, which sometimes even embarrassed me. I even held classes for students with math and science majors at a Super Science High School (SSH) for five years in which I received about 50 questions over the period of one hour! The teachers really appreciated me as the students, who were often only absorbed in the field of science, then really started to be interested in dietary culture.

It is just the beginning in terms of research, but I can now really sense the value of what I obtained there. I consider eating to be the origin of life and of culture value. Upon reflecting upon the current situation where economic efficiency is the first priority I believe it to be welcome that momentum in reviewing the culture which was nurtured in the field of diet is growing. In my experience it is fortunate that young people who have grown up in the aftermath of a policy of prioritizing the economy can still flexibly accept more cultural points of view.

I really feel my obligation to repay society with the knowledge that I have gained by promoting the enlightenment of people on the immeasurable valuable properties of food revealed by companies while also continuing my research in friendly competition with younger people.

Chinese / French / Japanese