Japanese Soy Sauce Industry : a Legacy of the Centuries

NURHAYATI, Pradhikna Yunik

[ABSTRACT]Japan is a home for more than 53% oldest companies in the world. While more than 50.00 companies in Japan have more than 100 years history, longevity in the modern business world is increasingly rare. The average lifespan of corporation has been between 20 and 30 in 2010. The mortality risk for companies across all sectors is dramatically increased regardless of the age and size of the companies. As the economic landscape of nations dominated by family business, most of the old companies in Japan are also managed by the family. Japanese family business runs the business for dozens of generation. There are several reasons to make it possible. First is adopting the business heir, if the biological heir unable to continue the business. Second is the tradition that has supported the business to continue. Most of Japanese companies founded before the year 1700 are culture oriented. Third is the culture of the company such as ‘lifetime employment’ that keeps the strong bond of personal trust for over the years. In order to strengthen the analysis, this article is supported by the lesson learned from soy sauce industry specifically in Chiba Prefecture. Soy sauce is fundamental seasoning for Japanese cuisine. As the part of Japanese culinary culture, soy sauce industry has survived for hundreds years. Using strategic business management perspective, this article will examine how the soy sauce companies managed their business and survived as a family business for over the hundred years.

https://opac.ll.chiba-u.jp/da/curator/107897/

https://opac.ll.chiba-u.jp/da/curator/107897/ceresIntlSympo-24-P680.pdf

Chiba University. Center for Environmental Remote Sensing

千葉大学環境リモートセンシング研究センター

Presentation

Proceedings of the CEReS international symposium = CEReS国際シンポジウム資料集

24

680

689

2016-11-21

eng

publisher

Proceedings of the symposium on environmental remote sensing