Only a few years ago, Sushi was something really exotic for the Germans. Sushi Restaurants outside of Japan could rarely be found and their target groups were abroad living or travelling Japanese.
But since 2 or 3 years one can find more and more new Sushi Restaurants in Hamburg, almost every day there is a Sushi-Bring-Service-Flyer in my mailbox and at the supermarket in my street, they started to offer Sushi-boxes from the fridge beside frozen pizza, ice cream and others. For me, as I love to eat Sushi, these changes are great, because as the demand of Sushi is increasing, the prices are decreasing. Finally even I, as a poor student, can afford to eat Sushi more often. And I do so.
But although I am visiting Sushi Restaurants quite often, almost once a week, I have recognized that I know very less about them, in comparism to what I know about other restaurants, for instance Italian ones, which I am also visiting quite regularly.
So as the research topic for this semester of Intercultural Communication II was to find out more about people who are sharing collective identity and run ethnic businesses, this term paper gave me the opportunity to find out more about Sushi Restaurants in Hamburg.
Inhaltsverzeichnis (Table of Contents)
- 1. Introduction
- 2. Aim of survey
- 3. Methodological Approach
- 3.1. Data Collection
- 3.2. Difficulties of Data Collection
- 4. Results
- 4.1. Sushi Restaurants in Hamburg
- 4.2. How Japanese are German Sushi Restaurants?
- 4.2.1. Owners and staff
- 4.2.2. Restaurants and food
- 5. Evaluation
- 6. Conclusion
Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)
This term paper investigates the cultural authenticity of Sushi restaurants in Hamburg, Germany. The main objective is to determine the extent to which these restaurants retain Japanese characteristics, considering the increasing prevalence of non-Japanese owners and staff. The research explores the interplay between cultural adaptation and preservation within the context of a popular ethnic cuisine.
- Cultural Authenticity of Sushi Restaurants
- Impact of Non-Japanese Ownership on Sushi Practices
- Adaptation of Japanese Cuisine in a German Context
- Methodology of Researching Ethnic Businesses
- Economic Factors Influencing the Sushi Industry
Zusammenfassung der Kapitel (Chapter Summaries)
1. Introduction: This introductory chapter sets the stage by highlighting the rapid growth of sushi restaurants in Hamburg and the author's personal observation of this phenomenon. It establishes the research question, focusing on the degree to which these restaurants remain authentically Japanese. The author's interest stems from a personal enjoyment of sushi and a desire to understand the cultural changes accompanying the food's growing popularity in Germany.
2. Aim of survey: This chapter clearly defines the research aim: to investigate what aspects of Hamburg's sushi restaurants remain Japanese. It highlights the author's lack of experience with sushi restaurants in Japan, but emphasizes the significant impact of an article questioning the Japanese authenticity of sushi globally. This establishes the core question that drives the entire investigation: How much of the "Japanese-ness" is retained in these German establishments?
3. Methodological Approach: This chapter details the research methodology employed, focusing on the use of self-administered questionnaires as the primary data collection tool. The rationale behind this choice is explained, emphasizing its efficiency and ease of interpretation compared to interviews, especially given the busy nature of sushi restaurant staff. It also notes the challenges of questionnaire design and the limitations of the study due to the small sample size. The chapter also mentions the inclusion of secondary research to support the primary findings.
4. Results: This chapter outlines the analysis of the collected data. The first part focuses on determining the nationalities of sushi restaurant owners in Hamburg, aiming to establish the prevalence of non-Japanese ownership. The second part examines other aspects of the restaurants (food, ingredients, preparation methods) to identify remaining Japanese characteristics. The chapter leverages data from sources such as Infojapan and the yellow pages to provide a context for the findings.
5. Evaluation: [No content provided in original text. A summary cannot be created.]
Schlüsselwörter (Keywords)
Sushi restaurants, Hamburg, Germany, Japanese cuisine, cultural adaptation, ethnic businesses, intercultural communication, qualitative research, questionnaires, authenticity, globalization.
FAQ: Cultural Authenticity of Sushi Restaurants in Hamburg
What is the main topic of this term paper?
This term paper investigates the cultural authenticity of sushi restaurants in Hamburg, Germany. It explores how much these restaurants retain Japanese characteristics, considering the increasing number of non-Japanese owners and staff. The research focuses on the balance between cultural adaptation and preservation in the context of a popular ethnic cuisine.
What are the key themes explored in the paper?
The key themes include: Cultural Authenticity of Sushi Restaurants; Impact of Non-Japanese Ownership on Sushi Practices; Adaptation of Japanese Cuisine in a German Context; Methodology of Researching Ethnic Businesses; and Economic Factors Influencing the Sushi Industry.
What is the research methodology used?
The primary data collection method is self-administered questionnaires given to sushi restaurant staff. The choice was made due to its efficiency and ease of interpretation compared to interviews. The limitations of the small sample size are acknowledged. Secondary research from sources like Infojapan and yellow pages is also used to support the primary findings.
What are the main findings of the research (Chapter 4)?
Chapter 4 analyzes the data collected. It first determines the nationalities of sushi restaurant owners in Hamburg to show the prevalence of non-Japanese ownership. Secondly, it examines other aspects like food, ingredients, and preparation methods to identify remaining Japanese characteristics.
What are the chapter summaries?
Chapter 1 (Introduction): Sets the context, highlighting the growth of sushi restaurants in Hamburg and the research question about their authenticity. Chapter 2 (Aim of survey): Clearly defines the research aim – to investigate which aspects remain Japanese in Hamburg's sushi restaurants. It also mentions the influence of an article questioning global sushi authenticity. Chapter 3 (Methodological Approach): Details the research methodology, focusing on the use of questionnaires and the challenges faced. Chapter 4 (Results): Outlines the data analysis, focusing on owner nationalities and other aspects of the restaurants to determine remaining Japanese characteristics. Chapter 5 (Evaluation): No content provided in the original text. Chapter 6 (Conclusion): Not detailed in the provided preview.
What are the keywords associated with this research?
Sushi restaurants, Hamburg, Germany, Japanese cuisine, cultural adaptation, ethnic businesses, intercultural communication, qualitative research, questionnaires, authenticity, globalization.
What is the overall objective of the study?
The main objective is to determine the extent to which Hamburg's sushi restaurants retain Japanese characteristics, considering the increasing prevalence of non-Japanese owners and staff.
What are the limitations of the study?
The study mentions the limitations due to the small sample size of the questionnaires.
Where can I find more information about the Evaluation (Chapter 5)?
Unfortunately, the provided text preview does not contain information for Chapter 5.
What sources were used to support the findings?
The research uses self-administered questionnaires as the primary data source, supplemented by secondary research from sources such as Infojapan and the yellow pages.
- Quote paper
- Katharina Niciejewska (Author), 2007, Sushi Restaurants in Hamburg – What is still Japanese about them?, Munich, GRIN Verlag, https://www.grin.com/document/80602
