Code：G2B41022 / Instructor：HAMANO Mitsuru
Course Description
Fermented foods, such as natto, pickles, sake, soy sauce, miso, wine, cheese, and vinegar, are produced in Nagano Prefecture. The companies producing these foods have overcome administrative challenges and crises to continue their businesses to this day. We shall study the foundation and development history of manufacturers in Shinshu, examples of survival strategies, and future initiatives and then propose solutions to the challenges these companies currently face. Accordingly, we shall consider the future vision of the development of the fermented food industry.
Keywords
Competitive Strategy, Competitive Advantage
Course Plan
(1) Guidance (Course Objectives and Format)
(2) Japanese Fermented Foods and Food Culture
(3) Role of Microorganisms and Fermented Foods
(4) Competitive Strategy (1): Foundation and development history and market changes in Shinshu (Natto and Pickle Manufacturers)
(5) Challenges Faced by Natto and Pickle Manufacturers
(6) Competitive Strategy (2): Foundation and development history and market changes in Shinshu (Sake Brewers and Soy Sauce and Miso Manufacturers)
(7) Challenges Faced by Sake Brewers and Soy Sauce and Miso Manufacturers
(8) Group Work
(9) Group Work
(10) Group Work
(11) Competitive Strategy (3): Foundation and development history and market changes in Shinshu (Wine and Cheese Manufacturers)
(12) Challenges Faced by Wine and Cheese Manufacturers
(13) Competitive Strategy (4): Foundation and development history and market changes in Shinshu (Vinegar Manufacturers)
(14) Challenges Faced by Vinegar Manufacturers
(15) Class summary, Answering the Class Questionnaire (15 minutes)
Class content may change depending on class progress. Assignment deadlines shall be announced in class.
