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Meeting PlaceEncounters across Cultures in Hong Kong, 1841-1984$
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Elizabeth Sinn and Christopher Munn

Print publication date: 2018

Print ISBN-13: 9789888390847

Published to Hong Kong Scholarship Online: September 2018

DOI: 10.5790/hongkong/9789888390847.001.0001

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PRINTED FROM HONG KONG SCHOLARSHIP ONLINE (www.hongkong.universitypressscholarship.com). (c) Copyright Hong Kong University Press, 2018. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a monograph in HKSO for personal use (for details see www.hongkong.universitypressscholarship.com/page/privacy-policy).date: 17 October 2018

From Dried Seafood to Instant Ramen

From Dried Seafood to Instant Ramen

“Japanese” Industrial Food and Hong Kong Foodways

Chapter:
(p.23) 2 From Dried Seafood to Instant Ramen
Source:
Meeting Place
Author(s):

Yoshiko Nakano

Publisher:
Hong Kong University Press
DOI:10.5790/hongkong/9789888390847.003.0002

This chapter provides an example of how imported foods become integrated into Hong Kong life through the work of cultural intermediaries. Hong Kong is now the biggest market outside Japan for Japanese food items – far greater even than the United States, with a population 40 times that of Hong Kong’s. Using Demae Iccho instant noodles as an example, the chapter shows how a transnational Chinese merchant family in Kobe, using existing Chinese networks for distributing dried seafood, played an indispensable role in the process of diffusing the product in Hong Kong from 1969 onwards.

Keywords:   Hong Kong, Japan, Kobe, Food, Instant noodles, Cultural intermediaries

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