Research Highlights

My scholarly interests lie in the indigenous industries of Japan with a particular focus on the history of their management. I am interested in how traditional industries that predate the modern era have been able to survive through the modernization of Japan into the present day. I conduct my research by analyzing documents that detail their management structures. Of Japan’s many indigenous industries, the brewing industry interest me most, namely sake, soy sauce, and miso production.

The brewing industry is a kind of biotechnology industry that uses microorganisms, and Japan has been a modern leader in the field due to its climate and culture, combined with the Japanese passion for diligence and precision. These industries make up an important part of washoku, or traditional Japanese cuisine, which was recently designated as a UNESCO intangible cultural heritage. They are indispensable to Japan’s food culture and essential to the Japanese way of life.

Japan’s rapid modernization is often attributed to the textile and silk industries, which triggered the country’s industrial revolution and contributed to its amassment of foreign wealth. However, it is not widely known that sake production was the country’s most valuable industry throughout Meiji-era manufacturing. Even today, brewing requires skilled toji—head brewers who rely on experience and intuition—which makes the industry difficult to mechanize. Due to the handcrafted nature of brewing, many breweries have had no choice but to slowly increase production to expand their operations. As a condiment, soy sauce could not compete with sake in terms of production value, but its increased demand and advantageous tax position allowed opportunities for huge profits. Soy sauce producers grew into large corporations, who invested their profits into mechanization from the end of the Meiji period. At the same time, they also had a strong tendency for philanthropy, which is one reason why I am so drawn to this research.

Even as sake and soy sauce consumption has plateaued, due in part to the decreasing Japanese population in recent years, a reputation for Japanese products has led to an increase in overseas exports. Leading companies have even begun building factories abroad. At one leading soy sauce manufacturer, the reality is that international production dwarfs domestic production. The company has factories across Asia, Europe, and North America. Miso has enjoyed increased exports as well thanks to its reputation as a health food.

The Japanese brewing industry is a symbol of the Japanese craftsmanship fostered throughout the nation’s long history. Its success around the world provides valuable insight as to how to survive in today’s world economy.