What I learned

In the presentation, Professor Mark Frank explained sake brewing. In 1997, he came to Niigata and from 2003 to 2005, he lived in sake brewery in Nagaoka. At present, he lives in old form house built 90 years ago. I'll elaborate things he explained in the class and describe what I thought.

First, the most important point is aiming to internationalize the local community. I think it is essential to know how people in a company live. According to Mark's explanation, the schedule of people working at sake brewery is so hard because fermented foods take lot of time to make. They get up at 6AM and work until midnight.  Mark's craftsman said, "We need to understand the joys and hardships of producers". Also, traditional company such as Sake brewing connects to history, culture, traditional technique, local knowledge, economy, and identity, so we can't notice unless looking at the work up close. We need to choose such a company.

Second, I plan to apply what I learned from Professor Frank to my own project. I think that relationship between the company and local culture and people need to be drilled down. In order to do this, I should choose the company that has some history and after deciding which company I project, I should look up history of the company. Also, as Professor Frank and his students challenged to make sake from process of growing rice, I will look at the process from the very beginning. Moreover, as he and his students worked hardly, in my project, producers and we need to be close to each other. Frank's attempt with company will help us how to interact with local businesspeople.

Third, I introduce the most memorable things he explained. I surprised at how difficult Sake making is. He taught us beer and Sake have no sugar, so they need to be made sugar by koji, but the most difficult process to make is Sake and in sake making, if I make one mistake, I fail everything. I never know that world of Sake making is so tough. In addition, some his words made me impressive. For example, "Food" is "Hudo" in Japanese, he said. It means natural features, climate, and culture of a place. Our group may describe the food company, so I learned food can connect region's many kinds of culture. Another word is that "Body and soil are not two". This means that if you want to be healthy, place have to be healthy. I strongly felt that connection with the local community is important. Also, I learned that if I faced some problems, it's good to cooperate with many people. I shouldn't shut myself up in my own world. This will influence my daily life. 

 This is doughnut-shaped diagram taught by Professor Mark. There are some steps, interviewing, collecting database, seeing from craftsmen, students, and young people, and getting new knowledge. 

In conclusion, when I start my project, I should listen to people of the local company. Moreover, I should remember they cherish the local community. I will apply what I learned from the presentation.