동아시아 식품산업의 제국주의와 식민지주의: 깃코망형 간장, 아지노모토, 그리고 인스턴트라면

Abstract

This paper purposes to examine how Kikkoman style soy sauce,Ajinomoto, and Instant ramen, which were developed in Japan after thelate part of the 19th century, have grown into global food. Japan was thefirst to succeeded in the Industrial Revolution in Asia in the early 20thcentury. Kikkoman style soy sauce was developed as a product of themodern food industry. Ajinomoto and Kikkoman style soy sauce developedas the new artificial flavors were sold to salaried households that werethe by-products of the Industrial Revolution. These two products spreadthroughout Taiwan and Korea that were under Japanese Imperialism. Theearliest customers were Japanese in Taiwan and Korea. As the consumptionof these products increased rapidly, these became recognized as symbolsof the Imperial Japan. Specially, the manufacturing production systemencouraged the increase in daily consumption in the colonies. After WorldWar II, most of Japanese returned to Japan but these two products cameto be localized. Instant Ramen was developed as a product by a Taiwanresident in Japan in 1958. Instant Ramen using flour as a main ingredienthas, since then, succeeded in Korea and Taiwan as well as in Japan, whichwas possible because wheat flour, a surplus agricultural commodity ofthe United States, was imported. The production by the Japanese foodcompany of these three products was based on the growth of Imperialism or Colonialism. However, these products of the Japanese food industryhave led to the disappearance or a distortion in the long-lasting culinarytaste of those colonies. This paper reflects on the characteristics ofImperialism and Colonialism that these foods connote.