Researcher Database

（Last updated : 2023-12-25 15:37:10）

Ota Toru

Department / Course College of Gastronomy Management Department of Gastronomy Management

Title / Position Professor

Other Affiliations
1.	Graduate School of Gastronomy Management

Academic background
1.	2006/04～2011/09	Doctorial Course │ Advenced Fibro-Science │ Fiber Science and Engineering │ Kyoto Institute of Technology │ Completed Doctor of Philosophy
2.	1975/04～1980/03	Department of Environmental Conservation │ Faculty of Agriculture │ Shimane University │ Graduated

Business career
1.	2015/04 ～	CEO │ │ Oimatu

Research activities
1.		Tea Ceremony Cultural Society

Subject of research
1.	Research on traditional Japanese food culture from scientific and managerial perspectives

Research summary
Research on traditional Japanese food culture from scientific and managerial perspectives I have been researching the traditional Japanese food culture from both scientific and managerial perspectives. In doing so, I have tried to conduct practical research, as well as literature research and experimental research, based on actual experience in food production, sales, distribution, and actual places of eating and drinking. One such study is "Research on Tea Ceremony Techniques Using Motion Analysis. I studied the tea ceremony, which has been studied only historically, from the perspective of service engineering, which is the preparation of a beverage called tea. In the world of tea ceremony, each school of tea ceremony has its own way of performing the tea ceremony, and each school evaluates itself as having "beautiful" and "lean" behavior. With the cooperation of each school, we conducted a three-dimensional motion analysis using an optical real-time motion capture system, considering the tea ceremony as a "service of cooking. Extracting the characteristics of the tea ceremony movements through motion analysis was the first step in scientific research on the tea ceremony. Subsequently, based on comparative studies of skilled and unskilled tea ceremony practitioners, I conducted research on "Motion Analysis for Early Acquisition of Tea Ceremony Frontal Techniques," and analyzed the key movements of tea ceremony "O-te-mae," or practice. As for research in the field of management, I have been studying business succession from the perspective of the management culture of Kyoto's long-established companies, making use of my years of experience in traditional industries in Kyoto and my management experience as a representative of a Kyoto confectionery company. The results of his research have been presented at business succession conferences and universities in East Asia, including Taiwan, China, and Korea. In the area of business management, he has provided consulting services to several hotels at the time of their opening, including product development and technical and service guidance. In doing so, he has achieved great results by using traditional culture such as Japanese poetry and tea ceremony as an educational tool. I believe it is important to integrate local industries such as agriculture, forestry, fisheries, food and beverage, and tourism to decipher the unique food culture of the region and offer it as a new food experience in the region. Specifically, from the perspective of fermentation science and traditional food, I am involved in joint development projects in Tsuruoka City, Yamagata Prefecture, and Wakasa Town, Fukui Prefecture, as well as participating in strategic planning for regional development with food as a key element.

Present specialized field
Keyword：Cultural anthropology and folklore,Aesthetics and art studies,Business administration,Kansei informatics,Sound material-cycle social systems,Family and consumer sciences,and culture and living,Agricultural and food economics,Area studies,Web informatics and service informatics

Message
1.	I feel the importance of science and traditional culture.

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Yuuhisai Koudoukan

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