Present conditions and topics of the export of konnyaku to the U.S.A
2008
Ishitsuka, S.(Japan Association of Konnyaku, Tokyo) | Sunou, A. | Sugita, N.
This paper analyzes the development of export to the U.S.A of the traditional Japanese food, konnyaku, examining its export potential. The data is based on field work in Los Angeles, California. First, at Japanese mass sales stores, the stock of the expensive konnyaku products is sold in the same way as in Japan. Second, the American consumers expect functionality and effect for konnyaku as a food product. Third, in the food service industry, cooking which utilizes konnyaku is offered at Japanese restaurants, but the quantity is limited at present. In the future, it will be necessary to establish product and cooking methods better suited for the American market.
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