Yoshimi Osawa
Biographic Data
| ID | 1633997 |
|---|---|
| NAME | Yoshimi Osawa |
| GIVEN NAMES | Yoshimi |
| FAMILY NAME | Osawa |
| SIGNATURE | OSAWA Y |
| AFFILIATIONS | University of Kent |
| ORCID | 0000-0002-9522-2938 |
| VERIFIED | Yes |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
Ethnobotanical review of traditional use of wild food plants in Japan
BACKGROUND: Japan, which has a diverse climate, is home to 8118 species of wild vascular plants, with more than 1000 of these species considered edible. However, there are fewer studies on the use of wild food plants in Japan than in other parts of the world. This research aims to provide an ethnobotanical review of the traditional food use of wild plants in Japan. It draws upon the largest database of traditional Japanese foodways, with a specif…
The Cultural Cognition of Taste Term Conflation
Languages vary in the number of descriptive terms for the four basic taste stimuli - sweet, sour, salty and bitter, and for the glutamate stimulus. Some languages regularly present terms that link sour/bitter, salt/sweet and glutamate/salty. However, in other languages where these tastes are lexically encoded speakers vary between each other, and in their ability to use terms consistently. What may seem like confusion we suggest might better be d…
Glutamate Perception, Soup Stock, and the Concept of Umami: The Ethnography, Food Ecology, and History of Dashi in Japan
This article examines the use of dashi stock as the most characteristic umami-yielding foodstuff in Japanese culinary practice. While umami is scientifically defined as a taste provided by umami substances (e.g., glutamate), the popular meanings attached to the term umami among Japanese is more complex. The article shows how glutamates are encoded in Japanese culinary culture. The research identifies socioeconomic and political factors that have …
The Cultural Cognition of Taste Term Conflation
Languages vary in the number of descriptive terms for the four basic taste stimuli - sweet, sour, salty and bitter, and for the glutamate stimulus. Some languages regularly present terms that link sour/bitter, salt/sweet and glutamate/salty. However, in other languages where these tastes are lexically encoded speakers vary between each other, and in their ability to use terms consistently. What may seem like confusion we suggest might better be d…
Glutamate Perception, Soup Stock, and the Concept of Umami: The Ethnography, Food Ecology, and History of Dashi in Japan
This article examines the use of dashi stock as the most characteristic umami-yielding foodstuff in Japanese culinary practice. While umami is scientifically defined as a taste provided by umami substances (e.g., glutamate), the popular meanings attached to the term umami among Japanese is more complex. The article shows how glutamates are encoded in Japanese culinary culture. The research identifies socioeconomic and political factors that have …
The Cultural Cognition of Taste Term Conflation
Languages vary in the number of descriptive terms for the four basic taste stimuli - sweet, sour, salty and bitter, and for the glutamate stimulus. Some languages regularly present terms that link sour/bitter, salt/sweet and glutamate/salty. However, in other languages where these tastes are lexically encoded speakers vary between each other, and in their ability to use terms consistently. What may seem like confusion we suggest might better be d…
Ethnobotanical review of traditional use of wild food plants in Japan
BACKGROUND: Japan, which has a diverse climate, is home to 8118 species of wild vascular plants, with more than 1000 of these species considered edible. However, there are fewer studies on the use of wild food plants in Japan than in other parts of the world. This research aims to provide an ethnobotanical review of the traditional food use of wild plants in Japan. It draws upon the largest database of traditional Japanese foodways, with a specif…
Biochemical Analysis and Sensing Techniques (2 works) · Neuroscience (2 works) · Olfactory and Sensory Function Studies (2 works) · Psychology (2 works) · Taste (2 works) · Archaeology (1 works) · Bioactive natural compounds (1 works) · Biodiversity (1 works) · Biology (1 works) · Bitter taste (1 works)