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Intercultural Design

09/02/2024 - 29/03/2024 ( Week 1 - Week 7)
Chong Wee Han / 0368863
Intercultural Design / Bachelor of Design (Honours) in Creative Media / Taylor's University 
Project 1-Project 3

INSTRUCTION

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LECTURES

WEEK 1


WEEK 2


Tasks

Continuous Assessment: Project 1 (Proposal)
Requirements: 
  1. The main focus is on "Cultural Sensitivity in Design."
  2. You are expected to conduct research on a cultural phenomenon or a specific subculture that is viewed as "sensitive," and to "frame" your findings within the selected subject.
  3. You must portray this cultural aspect in a way that is presentable, adaptable, and improves viewers' knowledge while maintaining the accuracy of the facts.
  4. Create a few draft concepts on how to use design language to visually represent your interpretation. Every concept must be backed up by a succinct explanation. To increase the number of ideas you generate, go out visual investigation.
Submission

Digital Submission Time in Times (in a single PDF file):
  • A 200-word description outlining and interpreting the subject in relation to the selected cultural aspects is included in the proposal's Power point presentation.
  • As proof of the research, citations are required.
  • At least three rough sketches of initial concepts, each with a separate justification.
  • Visual allusions (images that support or amplify those concepts).
  • List of references; Credits for images
Research

Cultural sensitivity is the ability to recognize the existence of cultural differences and similarities between people without placing a value on them—positive or negative, better or worse, right or wrong—and the knowledge that these differences and similarities have an impact on behavior, learning, and values. Aside from that, cultural sensitivity is a collection of abilities that enables you to comprehend and get knowledge about individuals whose cultural background differs from your own. 


Designing with cultural sensitivity entails considering the various viewpoints and experiences of many people and civilizations. It's about making designs that are inclusive and courteous by using empathy and understanding in the process. Design should be sensitive to cultural differences because this influences how users view and engage with designs. Culturally insensitive designs have the potential to offend, exclude, and even hurt specific cultures. 



The ideas that I've gotten during my research are: - 
  • Anime and Manga culture 
  • Subcultures such as Gyaru or Decora 
  • Harajuku culture
  • Osaka Street foods 
  • Geisha 
  • Kabuki 

GROUP WORK

During groupwork, we were then separated into group of 6. After our group discussion, we decided to prosecute with the "Osaka Street Foods" topic. During our research in Osaka, we were then given a feedback to change our "Osaka Street Foods" to "Osaka & Kyoto Foods' in order to broaden the research scope. 

Continuous Assessment: Project 2 (Field Study)

Requirements

In order to gather information for Project 1's ideation phase, the students must gather tactile, written, spoken, and visual artefacts (proposal). Every item of artefact or material that is gathered needs to be named, stored, and documented along with any relevant details, which may include the kind of object or material, its function, its significance, its cultural or historical context, and more. 

Techniques for Gathering Data
Among the techniques you can use to get data are:
  • An observational research.
  • Interviews with pertinent stakeholders (you can ask any of the guest speakers from the lecture series if you think their presentation would be helpful for additional research).
  • Visual research on the chosen culture (the people, artwork, symbols, architecture, writing, calligraphy, etc.) using online and/or real physical materials. 
Submission
  1. In appropriate methods that safeguard and conserve the gathered objects and materials. 
  2. Accompanying descriptions that accurately and concisely convey key details about every artefact and material.
Project 1 (Proposal)
Proposal 

We have an idea of making a pamphlet or booklet to serve as a guide or information for locals or tourists to know about Japanese food culture and recommend delicious food for tourists. Convenient for them to have an authentic food review and explore good food in Osaka.



Osaka Food Research (Primary + Secondary Research)

1. Omurice

 
Fig 1.1: Chicken Omurice & Seafood Omurice.

The term "omelette rice," or "omurice," in Japanese, is a variant of the word "gairaigo," which is a loanword. "Omelette" is French, while "rice" is clearly English. Until Japan opened its ports and borders during the Edo Period, strict Buddhist customs did not really permit eating eggs. Westerners' "new" culinary approach started to alter Japanese tastes, which is when they started to become creative. 

Despite the fact that most Japanese consider omerise to be a Western dish since it contains eggs, omerise is a uniquely Japanese food. Omurice is said to have originated around 1900, the 33rd year of the Meiji Era, at Renga-tei, a well-known Western-style restaurant in Ginza, Tokyo, however its precise origins are uncertain. The idea was to make a dish that could be easily eaten with one hand in a busy kitchen. 



Hokkyokusei Shinsaibashi Main house  

 
Fig 1.2: Hokkyokusei Shinsaibashi Main Shop.

Fig 1.3: Hokkyokusei "tea garden" & the signatures given from all the celebrities and idols from around the Asia countries.

Takashimaya constructed the structure in 1950 as a tea house to amuse patrons. After purchasing the property, Hokkyokusei launched "Kitahashi" (Fresh Tekchiri), a restaurant, in November 1979. The restaurant first opened as an omelet rice specialty establishment in October 1989. The tatami matted restaurant serves omelet rice that is unique from other restaurants, and you will undoubtedly appreciate the unique experience. Within the Hokkyokusei group, this restaurant is among the most well-liked. 



2. Takoyaki

Fig 1.4: Salted Takoyaki & Takoyaki with Mentaiko Sauce

Takoyaki, which translates to "grilled octopus" is a meal consisting of wheat batter with a filling that is typically octopus or a related kind of seafood. Takoyaki are grilled in pans with tiny half-dome divisions and then turned to give them their circular shape. Popular toppings for takoyaki include mayonnaise, seaweed, bonito flakes and takoyaki sauce. Some eateries also experiment with more unusual ingredients like truffle oil, jalapeños and parmesan cheese. 

How modern takoyaki came to be: a visitor from Akashi (the town where akashiyaki originated) told a radioyaki vendor that octopus was more popular in Akashi than the marinated beef pieces used in radioyaki. This is how the popular descendent of choboyaki, known as radioyaki  (ラジオ焼き), evolved into takoyaki. The tradition of octopus made the dish into what is now known as takoyaki, as it proved to be much more popular than either radioyaki or choboyaki. 




3. Okonomiyaki

Fig 1.6: Okonomiyaki

Okonomiyaki (お好み焼き) is a specialty of Japan where it combines features of pancakes and garnished omelettes. The word itself means "cooked as you like" and it's a popular dish all around nation. Typically, the base mixture consists of white cabbage, eggs, fish broth and wheat flour. Seafood, nagaimo (yam), pork, cheese, squid, bonito, seaweed, shrimp and spring onions are just a few of the many possible combinations. After being cooked on a hot plate (teppan), it is topped with okonomi sauce, mayonnaise and other types of sauces. Today, this dish is regarded as a hearty and nutritious party food that's typically enjoyed with friends. 

Okonomiyaki came from a type of sweet pancake used during the Buddhist rites called Funuoyaki during the sixteenth century. Under the Meiji period (1868 - 1912), it renamed to Mojiyaki and became popular outside of monasteries. Subsequently, savory variations of this dish became a staple after the Kanto earthquake. As a result, the dish altered, and ingredients from Kyoto's western cuisine — like shallots and Worchester sauce — are introduces. With the end of World War II, Okonomiyaki gained popularity as a substistude for rice, which had become too costly. 



4. Yakisoba

Fig 1.7: Yakisoba

Yakisoba is literally stir-fried noodles. It is made by stir-frying Chinese noodles, seafood (such as shrimp and squid), vegetables (like bean sprouts and cabbage) and other ingredients. Soy sauce, Worcester sauce or salt are then used to season this combination. Since it's simple to prepare, yakisoba is frequently offered at food booths during school festivals. Carefully prepared using unique noodles, ingredients and seasonings, it is also utilized as a B-grade cuisine meal (by using inexpensive ingredients and regional fare) to improve the quality of life in various parts of Japan. 

Around 1950, yakisoba — which was influenced by Chinese Chow Mein — was invented in Japan. Originally seasoned with soy sauce or salt, the taste of the cabbage was diluted, therefore Worcester sauce was added later. It became well-known as a savory alternative during the post World War II food scarcity thanks to Dagashi stores. As a result, yakisoba started to appear in more restaurants and became a staple meal in homes.



Takotako King's West Branch

Fig 1.8: Takotako King's Osaka West Branch 

Founded in 1997 and established in 2013. Takotako King in 20 years of business. All their staff grew up in Osaka and recreated the taste of the good old Osaka takoyaki that they ate when they are young. With the patronages from their local residents, they build up many branches in Osaka and are the most famous stores for their Takoyakis. 



5. Ramen

Fig 1.9: Ichiran Ramen

Ramen are quick-to-cook egg noodles, unlike udon, which are thick buckwheat noodles. These noodles are cooked in a coup base, usually meat, vegetable, or miso broth; if the miso broth is meat-based , it is typically soy-flavored chicken (torigara). The noodles have a chewy texture since they are cooked al dente. Various ingredients are added to this mixture, including seaweed, sliced scallions, tuna flakes, anchovies and slices of beef or pork. The main ingredient is an egg, which can be cooked in the soup or hard-boiled beforehand. 

Japan, which had previously been closed to outside trade, started to welcome international visitors and businessmen during the Meiji period (1868 - 1912). Chinese traders founded a "Chinatown" and opened Chinese-food restaurants in the port city of Yokohama at the beginning of the 1880s. One particularly well-liked dish was known as "la mian" or "stretched out noodles" in Cantonese. Japanese consumers eventually accepted the meal as ramen, which is now a mainstay in noodle shops all over the nation. 



Ichiran Ramen Shinsaibashi Branch

Fig 1.10: Ichiran Ramen Shinsaibashi Branch & the single dinging experience

Renowed for its flavorful tonkotsu broth, Ichran Ramen began as "Futaba Ramen" in Hakata in 1960 and changed its name to Ichiran in 1996. It changed the ramen experience in 1993 by introducing single dining booths. It now has over 80 sites around Japan, with branches in Hong Kong, New York and Taiwan, following its successful expansions into Fukuoka and beyond. Off-peak visits are advised as enthusiastic foodies swarm to major locations in Dotonbori, Tokyo, Osaka and Shibuya despite huge lines. 



6. Sukiyaki

Fig 1.11: Sukiyaki with Wagyu beef

Sukiyaki is a popular one-pot dish in Japan that is emblematic of the country's modern cuisine and mostly consists of meat. Thinly sliced beef (wagyu), veggies such as spring onions, and tofu are simmered in a shallow iron pot with sugar and soy sauce, among other things. People eat the food straight out of the pan after it has finished cooking. The cooked sukiyaki is dipped in a tiny, separate bowl of raw, beaten egg right before consumption.

In the middle of the 1800s, sukiyaki—a contemporary addition to Japanese cuisine—emerged, defying Buddhist-inspired dietary laws. Contrary to laws, people continued to secretly eat wild animals like boars. There was a change in perceptions about meat intake throughout the Meiji Period, which strengthened and prospered the country. Sukiyaki, or "gyu-nabe" in Kanto and "sukiyaki" in the Kansai District, became more and more popular. The proliferation of sukiyaki in the Kansai style throughout the region was caused by the Great Kanto Earthquake of 1923. With time, gyu-nabe from Kanto and sukiyaki from Kansai combined to create a new kind of sukiyaki known as "warishita," which has a rich broth. Renowned worldwide, sukiyaki even served as the inspiration for the popular song "Ue Wo Muite Aruko," often known as "Sukiyaki," which peaked at number one on the US Billboard Charts during the Showa Period. 



7. Yakiniku

Fig 1.12: Yakiniku, Wagyu beef on the grill

Yakiniku is a dish that is cooked over a fire on an iron plate or a gridiron that contains meat (beef (wagyu), pork, etc.). It is possible to grill seafood and vegetables simultaneously, however this type of cooking is referred to as "yakiniku." Short ribs, sirloin, tongue, and organ meats like tripe are among the many portions of beef (wagyu) that are consumed when making "yakiniku." In addition to animal meat (pork, poultry, and lamb), yakiniku restaurants serve vegetables, Vienna sausage, fish, and seafood. Along with a wide variety of side dishes, they also serve Korean-style noodles and rice. In Japan, grilled lamb meals, often known as Mongolian mutton barbecue, are referred to as "Genghis Khan."

Following World War II, yakiniku culture blossomed, and it is widely believed that Korean immigrants to Japan introduced "horumon-yaki," which is where it all began. This is refuted by another idea, which points out that grilling meats was common in pre-Meiji Japan. Korean-style grilling and meat consumption arrived in Osaka by the 1930s, well in advance of the post-war period. Following the war, the first yakiniku restaurant opened, and as yakiniku sauces were developed in the 1950s, it became a popular menu item for homes. The present style of yakiniku was established in the 1970s when electric griddles and smokeless roasters were used to increase the dish's appeal. Since then, South Korea has received reimported versions of this cuisine that include dipping sauces and smokeless roasters.



8. Tempura 

Fig 1.13: Tempura Prawns

Tempura is a well known Japanese cuisine that consists of deep-fried, lightly battered fish, vegetables, or even dessert. Tempura is distinguished by its thin, golden-brown shell around the ingredients, which gives them a delightful crunch with every bite. Traditionally, tempura batter is produced with just flour, water, and egg. Traditionally, tempura is served with "tentsuyu," a light dipping sauce created a mixture of sweet rice wine, soy sauce, and dashi (Japanese stock). Furthermore, tempura is frequently served with freshly grated ginger and daikon radish, which lend a tangy and refreshing touch to the meal. 

The etymology of the term "tempura" itself is interesting. It is thought to have originated from the Portuguese word "temporas", which describes a Catholic habit of fasting. The idea of frying food was brought to Japan by Portuguese missionaries in the 16th century, and this cooking technique came to be known as "tempura". It's common to use the onomatopoeic expression "saku saku: to characterize the crispy bite of the tempura. Say "saku saku!" the next time you savor superbly crispy tempura. 




9. Daifuku 

Fig 1.14: Strawberry Daifuku

Daifuku, a type of wagashi, or traditional Japanese sweets. "Daifuku" means excellent luck. It is prepared by placing anko, a sweet red bean paste, within mochi, a Japanese pounded rice cake. Daifuku is available in a wide variety of colors and fillings these days, but the formula is essentially the same. Usually, the filling is what varies; some manufacturers choose to use different delectable fillings in place of the customary azuki bean paste (red bean paste). Although they typically have a diameter of 3–4 cm, some stores sell daifuku that are the size of a person's hand. Daifuku can be consumed in soups, baked, or grilled.

The predecessor of daifuku its said to come from uzura mochi (mochi shaped like a quail). These wagashi originated during the early Edo period (1603 - 1867). In 1875, a widow in Koishikawa, miniaturized the snacks and added sugar to the red bean paste. It became known as habotai mochi (belly thick rice cake) due to how the filling expanded inside the mochi. It later changed to daifuku mochi (big belly rice cake). This time the name was a play on the word "fuku", which can mean "belly" or "luck". Using the kanji (Chinese writing) for luck, the new daifuku mochi means "great luck rice cake" and was known to bring good fortune. Resulting in daifuku often associated with Japanese New Year celebrations and other spring festivals. 




10. Dango 

Fig 1.15: Dango

Dango, a Japanese traditional sweet (wagashi), often eaten as a snack or dessert. It is made from mochiko (type of rice flour), commonly formed into a cylindrical or ball-shaped dumplings that are served on skewers. Dango has a soft, chewy feel and is available in a variety of flavors and colors. In Japanese culture, dango has a lengthy history and is regarded as a common traditional dish. It is frequently served during festivals, ceremonies, and other special events with green tea where it's liked by people of all ages. 

Since the Jomon Period — the earliest known period of Japanese culture — dango is thought to have been consumed in Japan for thousand of years. Acorns were soaked in water and then pounded into a poweder to make dango in the past. The powder would have been formed into balls or a paste, similar to dango, and then consumed. When rice flour replaced acorns in the Japanese diet during the Muromachi period (1336 - 1573), skewered dango balls had already become popular. The dango custom persisted when grains were introduced into the Japanese diet. In the 1700s (Edo period), dango became even more popular where they served with green tea and sold at street stalls and festivals. Even now, dango is still a widely consumed traditional dish in Japan, coming in a variety of flavors.



11. Sake 

Fig 1.16: Sake

Sake, a customary alcoholic beverage in Japan. Produced by fermentation, just like wine and beer. Rice, a staple meal in Japan, is used to make sake. It is essential to Japanese culture and way of life. Sake production involves far more steps and techniques than the production of wine and beer. However, science has now largely defined sake producing procedures. Production of high-quality sake variations has been made feasibly by the combination of current scientific knowledge with the traditional talent of chief sake producers, known as toji. 

Sake manufacturing dates most likely beginning with the Yayoi period (300 BC - 250 AD) and rice farming. For the purpose of producing sake for the Imperial Court, stable rice-growing methods developed during the Nara period (710 - 794) gave rise to the Sake-no-Tsukusa organization. Sake was produced widely by the Heina period (794 - 1185), even in temples and shrines. The growth of sake breweries during the Muromachi period (1333 - 1573) led to government taxes. The 16th century saw the invention of techniques like rice polishing and heat sterilization, which improved manufacturing capacities. For flavoring and preservation, distilled alcohol was added to sake throughout the Edo era (1603 - 1868). The National Research Institute of Brewing was founded in 1904 with the goal of developing sake technology. Sake was once only consumed on special occasions, but it is now enjoyed everyday and encourages social interactions. 



Osaka Dining Etiquette

Etiquette comes to mind when we think of eating. In many cultures around the world, food and etiquette are closely related. People's eating habits and behaviour at meals frequently give insight into the social mores, morals, and customs of a certain community. Furthermore, being respectful and considerate to others are highly regarded in Japan. 


 

O - shibori 
  • Damp towel provided by server upon seating. 
  • Wrapped in plastic; handed over by hand or on a plate. 
  • Used for washing hands before and during the meal. 
  • Unwrap, wipe hands, and return to the tray or wrapper.

O - hashi 
  • o-hashi (chopsticks), commonly used in Japanese restaurants 
  • Refrain from rubbing chopsticks together, as it is considered poor manners. 
  • To put away chopsticks: place on a hashioki (chopstick rest) or next to the bowl horizontally.

Slurping soup and noodles is a common practice in Japan.
  • It helps cool down the noodles and prevents scorching. 
  • Smacking lips, burping, and other eating noises are considered impolite. 
  • Noisy eaters should exercise caution to maintain politeness.


O-saki no dozo 
  • "O-saki no dozo" means "please go ahead." 
  • When dining with others, use "o-saki no dozo." 
  • Signifies permission to start eating without waiting for everyone.


Itadakimasu 
  • "Itadakimasu" translates to "I receive" and signifies appreciation for the meal. 
  • Say "itadakimasu" before the meal as a polite way of expressing gratitude.

Gochisosama deshita 
  • "Gochisosama deshita" expresses appreciation for the meal in Japanese dining culture.
  • Common practice to say it after enjoying dinner. 
  • Gesture involves putting palms together and bowing slightly. 
  • Even when dining alone, many people engage in this courteous behavior.



Flavors of Osaka


Although the term "nation's kitchen" (天渋の台所, tenka no daidokoro) may allude to Osaka's wide range of culinary options in the contemporary city, the term has its roots in Osaka's history as a warehouse and commercial port. The most famous landmark in the city is perhaps Osaka Castle.


Dashi Stock
  • Umami's origins traced to dashi (cooking stock).
  • Dashi is essential in Osaka's cuisine tradition.
  • Daikon, a distinctively Japanese ingredient, originated in Osaka.
  • Dashi consists of skipjack flakes and kombu (dried kelp).
  • Golden yellow in color, dashi serves as a flavor base.
  • Dashi can be combined with various ingredients like dried shiitake mushrooms, sardines, or jakoebi tiny shrimp.

Katsuobushi (Skipjack flakes)
  • Katsuobushi, also known as bonito, is fermented, smoked, and simmered skipjack tuna.
  • Commonly referred to as bonito flakes or okaka (おかか).
  • Essential component of dashi, a foundational broth in Japanese soups and sauces.
  • Dashi includes shaved katsuobushi and dried kelp (kombu).
  • Strong umami flavor in katsuobushi is due to its high inosinic acid concentration.
  • Traditional katsuobushi, known as karebushi, is intentionally fermented using Aspergillus glaucus fungus to reduce moisture.
  • Katsuobushi imparts kokumi, translating to "heartiness" in flavor.

Kombu
  • Hokkaido-produced kombu shipped to Osaka via the kitamaebune shipping route in the Edo period.
  • Two-way cultural exchange facilitated by transporting goods like kombu and herring to Osaka and rice, salt, saké, and secondhand clothes back.
  • Merchants fostered cultural ties and profitable trade between Hokkaido and Osaka.
  • Development of dashi, a fundamental component in Japanese cooking, from Hokkaido kombu.
  • Osaka is the largest consumer of kombu in Japan.
  • Local processing technology in Osaka contributed to the popularity of northern items like tororo kombu and oboro kombu.
  • Sakai's knife technology aided in turning kelp into grated and dried kelp strips; Wakayama prefecture's shoyu technology produced salted kombu.
  • Kombu continues to be used for various goods beyond dashi in contemporary times


Osaka Street Food Culture

One word best describes Osaka's eating culture: kuidaore, which roughly translates to "eat until you drop." Osakans are foodies, and the city offers a wide variety of Japanese cuisine, including ramen, sushi, and street food.

  • Entertainment districts in Osaka: Umeda (Kita region) and Dotonbori (Minami area).
  • Concentration of finest eateries in these districts.
  • Popular Osaka delicacies: takoyaki, okonomiyaki, kushikatsu, sushi.
  • Served at izakayas and street food booths in the neighborhoods.
  • Locals recommend busy places; a crowded spot is usually worth visiting.



Wagashi

Japan is renowned for its diverse range of desserts and sweets, as well as its culinary beauty and food culture. A traditional confection adored for centuries, wagashi (和菓子) is one of the oldest types of sweets in Japan.

Since creating these wagashi demands a great deal of patience, accuracy, and attention to detail, the trade is highly skilled and esteemed in Japan. To master the craft, one may need years of professional training and put in a lot of labour. Wagashi artists will spend years honing their skills and creating their own distinctive look.


"Chado" or "sado"
  • Translates to "The Way of Tea" and is a significant part of Japanese culture.


Tea ceremonies:
  • Wagashi sweets and matcha (powdered green tea) plays a key role.
  • it is used to denote the season and enhance the flavor of potentially bitter tea.
  • the combination of subtle sweetness from wagashi and bitter tea creates a harmonious balance.
  • The Higashi prefers weaker, thinner green tea, while the Namagashi opts for the thicker variety.

Wagashi's Role:
  • Integral component in seasonal events like the Cherry Blossom Festival, the Doll Festival, and New Year's Day in Japan.


Festive Representation
  • Shaped and colored to align with the theme of each occasion.


Aesthetic Appeal
  • Wagashi's visual attractiveness is a crucial aspect of its significance during these events.



Sake

Japanese sake culture is a unique and rich tradition in Japan. Sake, also known as rice wine, is a traditional alcoholic beverage made from rice, water, yeast, and koji mold. In Japan, sake is considered an important drink for sharing with friends, celebrating special occasions, and participating in ceremonies. The quality of sake is rigorously controlled and appreciated through strict standards and tasting rituals, making brewing sake both a craft and an art form. Additionally, sake is recognized as part of Japan's cultural heritage and enjoys popularity among enthusiasts worldwide



Drinking Culture in Japan:
  • Differs slightly from dining etiquette, where finishing before others is acceptable.
  • Starting a drinking ceremony is crucial after everyone has been served at a gathering.


Kampai Tradition:
  • "Kampai" is a well-known term, translating to "empty glass."


Pouring Etiquette:
  • Tradition involves pouring for others rather than oneself if alcohol is served in bottles.
  • Politeness and courtesy are associated with pouring for others, fostering reciprocity.


Preference for Not Drinking:
  • Acceptable to express a preference for not drinking.


Non-Alcoholic Options:
  • Soft drinks, tea, water, and other non-alcoholic beverages are typically available in restaurants.



Final Assessment: Final project and Portfolio

Requirements

By utilizing the data collected from the research trip, students are to produce visual design outcomes that reflect their interpretation and definition of “Framing”, bearing in mind to consider cultural and aesthetic aspects, balanced with their design knowledge. Various directions and approaches can be engaged in, such as experimental design/art with the use of manual/digital or combination of both media.

Submission

This depends on the proposed medium


Planning of Ideas


Idea 1: Tiktok Filter

The first idea is to make an interactive trivia game about how to make sushi, a Japanese food. 


Rationale: 

We decided to do a little game on how to make sushi in TikTok's special effects. When choosing the topic, we decide on Japanese street food, but in my impression, sushi is the most representative food, which not only appears on the sushi, but also in various restaurants. It aims to attract users' attention, increase audience interaction, and enhance content appeal. Through this creative approach, we can not only show the process of sushi making, but also convey Japanese culture and cuisine in a relaxed and fun way. On TikTok, users watch videos for short periods of time, so they need quick attention. the production of sushi small game effects can quickly attract users' attention and arouse interest. The integration of Japanese sushi culture elements in the production process can not only entertain but also convey information about Japanese cuisine to the audience, prompting more users to understand and appreciate Japanese culture. You may run the risk of poor visuals or effects that are too complex for the user to understand. Therefore, it is necessary to test during the production process to ensure that the effects is satisfactory. Creating Japanese sushi mini game effects is a creative way to attract attention, increase interactivity and convey a cultural message, which is expected to receive a positive response on the TikTok platform. Through careful production and flexible response to possible challenges, the appeal and communication effect of the video can be improved. 


Sketch: 

Fig 2.1: Sketch 1 for Idea 1



Idea 2: Pamphlet

The second idea was about a pamphlet featuring a delicious assortment of street food in Osaka, around 5 - 10 pages. 


Rationale: 

We had this idea of a pamphlet featuring Osaka's street food scene caters to tourists, locals, and those interested in learning more about popular Japanese cuisine. The street food in Osaka is renowned for its variety of flavors, which entices both locals and tourists with its tempting aromas and bold tastes. From takoyaki to savory skewers of kushikatsu, Osaka's street food offerings tell a story of the city's vibrant culinary heritage. In addition to the sights, sounds, and smells of Osaka, the street food scene is an essential part of the city's cultural experience. Street food vendors create an atmosphere that is as vibrant and inviting as the flavors themselves, this pamphlet will serve as an additional guide that may be helpful to those who are interested to learn more about the food culture in Japan. Our purpose is to show visuals and some history and characteristics of every street food/snack mentioned with interesting elements that would catch the eye of those who are reading it. It also demonstrates the cultural sensitivity and acknowledgment of it through this one pamphlet as it covers tradition, cuisines, and history. Moreover, by highlighting specific street food vendors and stalls, a pamphlet can help promote small businesses and encourage visitors to support local eateries.


Sketch: 

Fig 2.2: Sketch 2 for Idea 2



Idea 3: Tiktok Filter

The third idea is to make a comic style poster about street food in Osaka. 


Rationale: 

We want to create a comic style poster that expresses the history of “yatai” where how Osaka’s street food evolved from the 18th century till now to show how the culture is ingrained back in the days and how it is carried forward to our modern era. The back of the poster would be depicting on how the street food looks like back in the days, following with some smoke trails that are released by the steaming hot Takoyaki to the front of the poster which shows the modern day version of Osaka’s street food. The foods that were drawn in the poster are all the famous street foods in Osaka and the Takoyaki is the “main character” of this poster because of how popular it is in Osaka. There is a focus of people enjoying the street foods as the vendor cooking to add story into the poster to how deeply rooted the street food culture is to Japan and how everyone appreciates the street food.


Sketch: 

Fig 3.3: Sketch 3 for Idea 3


With the Ideas being consulted by our lecturers and supervisors, they suggested for us to merge Idea 2 and 3 together to create a Pamphlet that is in Comic Style featuring delicious assortments of foods in Osaka, Japan. 

By utilizing the resources and the research materials gathered, we then created a pamphlet that features all the iconic foods in Osaka, Japan in the concept of us adventuring through Osaka in storytelling mode. 


Final Product

Fig 4.1: Final Product of Pamphlet

Title: Ryokousaki deno Bouken
Link to Pamphlet: Ryokousaki deno Bouken


Front Cover

Fig 4.2: Front Cover
  • The book is titled “Ryokousaki deno Bouken” which means “Adventure At A Travel Destination”. 
  • The book cover features the 6 of us as animal characters as a representation with the comic style that we are going for. 
  • The sakura, tori gate, and shinkansen train at the back, is to symbolize Japan.

First Page

Fig 4.3: First Page
  • There are 6 of us in this group, so there will be 6 characters in this book. With the names written below the characters and the student IDs, we can then can be recognized in this comic.  The animal’s as characters comes from our personal favourite animal to make it as our “representation”

Second Page


Fig 4.4: Second Page
  • The table of contents will be covering on the iconic foods that we have tried in Osaka, Japan.

Fourth - Eleventh Page

Fig 4.5: Fourth - Eleventh Page
  • For these pages, the story covers the foods in the restaurants and the characters narrating the foods qualities & artistry.
  • With all characters involved in the stories, conveyed our compassionate journey and adventures all of us enjoyed and expanded our knowledge about the cultural foods in Osaka, Japan.


Pamphlet's Purpose

The purpose of this pamphlet is to bring awareness to those who are traveling to Osaka, Japan to try their iconic foods and know every food information on what is the food and how is it enjoyed.

All the foods displayed in the pamphlet and how it is deliciously drawn, will attract and intrigue people to try the traditional Japanese foods.  In some of the iconic foods, there are illustrated pictures of the restaurants that are immensely popular in Osaka, Japan. Those restaurants have historical significance in how they started and remained till this day. They have a reputation even outside of Japan allowing foreigners and local individuals to adventure with the depicted food.

Other than that, some panels include the ingredients, if not how it is made in an illustrated manner. This is for the readers to understand how the foods are made.

Conclusion

This pamphlet is to spread awareness for readers, tourists and individuals of the knowledge of iconic traditional Japanese foods from how it's made, cherished and enjoyed!

Submissions
Project 1 (Proposal) 
Final Project -1 (PDF)

Final Project -1 (Presentation video)


Project 2 (Field Study)
Final Project -2 (PDF)


Project 3 (Final Project)
Sketches

Final Project 
Link to final project

Final PDF slide
REFLECTION
This module is very interesting, especially for the students who went to Japan for this school trip. We get the opportunity to experience the real Japanese culture and more convenient for data collecting. As this is a group project, I have learned how to collaborate as a team with my group mates and also improved my communication skills. I learned that problem-solving is also very important when facing obstacles in our project. Throughout the whole process, I also expanded my knowledge of Japanese culture, which is food culture. It is interesting to learn a foreign culture and make a booklet to introduce what I experienced and learned. I also appreciate that our lecturer Mr. Asrizal gave us feedback that helped us improve in our process of project working. This is a whole new experience for me and I am also grateful and appreciative for this opportunity to learn with our own observations. 
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