{"id":1047,"date":"2021-07-01T10:38:19","date_gmt":"2021-07-01T08:38:19","guid":{"rendered":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/?p=1047"},"modified":"2021-07-01T10:38:19","modified_gmt":"2021-07-01T08:38:19","slug":"ethnographic-schnitzeljagd-observing-at-japanese-restaurants","status":"publish","type":"post","link":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/2021\/07\/01\/ethnographic-schnitzeljagd-observing-at-japanese-restaurants\/","title":{"rendered":"Ethnographic \u201cSchnitzeljagd\u201d: Observing at Japanese restaurants"},"content":{"rendered":"\n<p><em>by Sungmi Kim, Ngo Tu Thanh (Frank Tu), Tim Pantenburg and Antonia Vesting*<\/em><\/p>\n\n\n\n<p>On Friday June 11, an especially hot day, we went to three Japanese eateries located around Kantstra\u00dfe in Berlin Charlottenburg. Our general assignment was to observe the restaurants, talk to either customers or staff, take notes and pictures, and buy some food to try. We also had to hand in our field notes afterwards.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"294\" src=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-27.png\" alt=\"\" class=\"wp-image-1048\" srcset=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-27.png 450w, https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-27-300x196.png 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-center has-small-font-size\"><em>Enjoying food in front of a Japanese bakery (Copyright \u00a9 Frank Tu 2021)<\/em><\/p>\n\n\n\n<p>While observing we had to pay attention to many things. Quickly drawing maps or pictures can be a challenge especially to novel researchers. This is also true for taking pictures of the locations. Other customers or staff could get in the way and it is better to ask first before taking photos. By doing so, we realized that most people were rather kind and gave their permission. For our future projects on Japanese restaurants, it will be important to take enough time and to go to the location at different weekdays and times of the day. We also learned that participant observation can be a good way to obtain information that we otherwise would not get from interviews easily. In particular, among the three places we visited, at one place card payments was not accepted. Based on this observation, we wondered how payment options may affect the number of customers.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"539\" height=\"361\" src=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-28.png\" alt=\"\" class=\"wp-image-1049\" srcset=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-28.png 539w, https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-28-300x201.png 300w, https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-28-448x300.png 448w\" sizes=\"auto, (max-width: 539px) 100vw, 539px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-center has-small-font-size\"><em>Decoration outside of a Japanese restaurant (Copyright \u00a9 Antonia Vesting 2021)<\/em><\/p>\n\n\n\n<p>It was interesting to observe how restaurateurs presented the food and other information and how the restaurants were decorated. For example, in Korean restaurants the names of the food are usually written both, in Korean and in German, but the three Japanese restaurants we visited, offered only menus written in <em>r\u014dmaji<\/em>. To decorate the menu, at one place hand-drawn cartoons were used. At another restaurant there was a big puppet with the menu around the neck, it\u2019s face decorated with the Japanese letters.<\/p>\n\n\n\n<p>We also paid attention to the kitchens and their respective menus. For example, Kame is mainly be a bakery, but it was interesting that they have added things like <em>karaage<\/em> to their menu. A small look at their kitchen in the back revealed that they don\u2019t make use of many automated tasks and most dishes seemed to be handmade. We had the impression that adding new dishes to the menu seems to be easy and that owners and customers alike are very flexible when trying new things.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"648\" height=\"446\" src=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-29.png\" alt=\"\" class=\"wp-image-1050\" srcset=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-29.png 648w, https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-29-300x206.png 300w, https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-29-436x300.png 436w\" sizes=\"auto, (max-width: 648px) 100vw, 648px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-center has-small-font-size\"><em>One eatery only offers take-out food (Copyright \u00a9 Tim Pantenburg 2021)<\/em><\/p>\n\n\n\n<p>By visiting the restaurants, we were also able to collect information about the impact of the COVID-19 pandemic on Japanese restaurateurs. On the one hand, the owner of one eatery told us that his place did not suffer much from the pandemic, since it exclusively offers takeaway options and that he had already used delivery services before the pandemic. Therefore, there was not much to change. During Berlin\u2019s two lockdowns, the income had even increased slightly. On the other hand, an employee at one of the other restaurants stated that they did not have many customers during the lockdown.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"740\" height=\"258\" src=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-30.png\" alt=\"\" class=\"wp-image-1051\" srcset=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-30.png 740w, https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-30-300x105.png 300w, https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/files\/2021\/06\/image-30-500x174.png 500w\" sizes=\"auto, (max-width: 740px) 100vw, 740px\" \/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-center has-small-font-size\"><em>Impressions of a Japanese bakery (Copyright \u00a9 Sungmi Kim 2021)<\/em><\/p>\n\n\n\n<p>We hope we could give some insights on how Japanese restaurants in Berlin operate and present their uniqueness and what kind of data field research can bring to the table.<\/p>\n\n\n\n<p class=\"has-small-font-size\"><em>*Sungmi Kim, Tim Pantenburg and Antonia Vesting are students at Freie Universit\u00e4t Berlin\u2019s Japanese Studies MA Program. Ngo Tu Thanh (Frank Tu) is a research assistant in the research project \u201cUrban-rural migration and rural revitalization in Japan\u201d at Freie Universit\u00e4t Berlin.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Sungmi Kim, Ngo Tu Thanh (Frank Tu), Tim Pantenburg and Antonia Vesting* On Friday June 11, an especially hot day, we went to three Japanese eateries located around Kantstra\u00dfe in Berlin Charlottenburg. Our general assignment was to observe the &hellip; <a href=\"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/2021\/07\/01\/ethnographic-schnitzeljagd-observing-at-japanese-restaurants\/\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4973,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[91],"tags":[],"class_list":["post-1047","post","type-post","status-publish","format-standard","hentry","category-allgemein"],"_links":{"self":[{"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/posts\/1047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/users\/4973"}],"replies":[{"embeddable":true,"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/comments?post=1047"}],"version-history":[{"count":2,"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/posts\/1047\/revisions"}],"predecessor-version":[{"id":1056,"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/posts\/1047\/revisions\/1056"}],"wp:attachment":[{"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/media?parent=1047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/categories?post=1047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/userblogs.fu-berlin.de\/forschungswerkstatt-japan\/wp-json\/wp\/v2\/tags?post=1047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}