01725nas a2200241   4500000000100000000000100001000000100002008004100003653001700044653001300061653002400074653001000098653001400108653002500122100001700147700002000164245007300184856015400257300001100411490000700422520103400429022002001463       2016                            d10aFood Tourism10aidentity10aintangible heritage10aJapan10aNostalgia10aRegional development1 aSangkyun Kim1 aChieko Iwashita00aCooking identity and food tourism: the case of Japanese udon noodles  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84997646430&doi=10.1080%2f02508281.2016.1111976&partnerID=40&md5=d743d786d0717b6209279a9cc046a962  a89-1000 v413 aLocal food heritage plays a crucial role in developing the image and identity of a region. This study investigates the extent and the ways in which local food and identity of a region can be used as tools for tourism development. By using a qualitative research approach of personal interviews with 12 Japanese tourists, the study argues that an authentic locality which has provided traditional handmade udon noodles for the last 400 years for the local people can be developed as a food tourism destination. Since the main attraction of regional tourism in the Mizusawa region in Gunma prefecture of Japan is udon noodles, the study concluded that both tangible and intangible elements of udon noodle heritage contribute to the cultural values, identity construction, characteristics of the place and authentic tourist experiences. The study recommends examining cross-cultural differences in the interrelationships between food heritage, regional tourism and identity in a similar but broader Asian context for future studies.  a02508281 (ISSN)