The Management Perspective of Ryokan on the Preservation of Cultural Values of Seasonal Traditional Food at Fukeikan, Nagano, Japan

Abstract

The preservation of cultural values in traditional cuisine plays a significant role in sustaining cultural tourism, particularly within Japanese Ryokan establishments. This study examines the management perspective of Fukeikan, a traditional Ryokan in Nagano, Japan, in preserving the cultural values of seasonal traditional food through Kaiseki cuisine. It aims to analyze how cultural values are manifested in seasonal dining practices, identify challenges related to commodification, and explore the role of Kaiseki cuisine in representing seasonal food culture. A descriptive qualitative approach was employed through in depth interviews and participatory observation, as the researcher was directly involved in operational activities at Fukeikan. The data were analyzed using NVivo 12 Pro to identify key themes and patterns.The findings indicate that Fukeikan preserves cultural values by prioritizing local and seasonal ingredients, applying the philosophy of Shun (seasonality), and maintaining traditional presentation and dining structures. Management plays a strategic role in balancing cultural authenticity and modern adaptation through policies that support local supply chains while responding to evolving tourism demands. Despite commodification pressures, Fukeikan upholds the principle of Omotenashi by delivering an authentic and meaningful dining experience. This study concludes that seasonal food preservation at Fukeikan represents a comprehensive cultural management strategy integrating hospitality values and sustainable tourism principles.