TTLV: Glutinous rice and glutinous rice products in Japanese culinary culture

INFORMATION ABOUT THE MASTER'S THESIS

1. Student's full name:BareThao Minh2. Gender: Female

3. Date of birth: June 3, 1995

4. Place of birth: Hanoi

5. Decision No. 5626/QD-XHNV dated December 29, 2023, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, recognizing the student.

6. Changes in the training process: There is a one-time extension (until June 29, 2026) according to Decision No. 9028/QD-XHNV dated December 23, 2025, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, on extending the study period.

7. Thesis title: "Sticky rice and sticky rice products in Japanese culinary culture".

8. Major: Japanese Studies Code: 8310613

9. Scientific supervisor:

Dr. Pham Hoang Hung, Faculty of Social Sciences and Humanities, Vietnam National University, Hanoi.

10. Summary of the thesis results:

This thesis studies glutinous rice and glutinous rice products in Japanese culinary culture, aiming to clarify the formation process, cultural role, and transformation of this food from tradition to modernity. Based on the theory of cultural transformation and cultural assimilation, the thesis analyzes the shift of glutinous rice from ceremonial spaces to everyday consumption forms in modern society.

Chapter 1 presents the origins, formation process, and role of glutinous rice in traditional Japanese beliefs and rituals through products such as mochi, kagami mochi, and ozōni. Through historical and cultural documents, the thesis shows that glutinous rice is not only a food but also carries symbolic meaning associated with rice-based beliefs and community life.

Chapter 2 surveys the current state of glutinous rice production, distribution, and consumption in Japan through data related to growing regions, production volume, consumption, and trade activities. The results show that glutinous rice products are increasingly becoming industrialized, commercialized, and adapted to modern consumption models.

Chapter 3 focuses on analyzing the transformation in the role and cultural significance of glutinous rice in modern Japanese society. The thesis clarifies the shift from its ceremonial function to everyday consumption, while also demonstrating that products made from glutinous rice continue to maintain certain cultural values ​​in their new forms of existence.

11. Practical applications (if any):

The research findings of this thesis can be used as a reference for studies on Japanese culture, culinary culture, and cultural transformation in modern society. Furthermore, the thesis can also serve as a teaching and learning resource in the fields of Japanese studies, cultural studies, and East Asian studies at university-level educational institutions.

12. Further research directions (if any):

In the future, further research could be conducted on the relationship between glutinous rice and folk beliefs, Shintoism, and traditional festivals in Japan. Furthermore, from a cultural transformation perspective, the study could be expanded to explore the preservation, adaptation, and restructuring of traditional culinary culture within the context of modernization and globalization. Additionally, examining changes in the perceptions and consumption practices of younger generations regarding glutinous rice products would contribute to clarifying the evolution of Japanese culinary culture in contemporary society.

13. Published works related to the thesis: None

INFORMATION REGARDING MASTER'S THESIS

1. Student's full name:TranThao Minh2. Gender: Female

3. Date of birth: September 1, 1995

4. Place of birth: HaNoi

5. Decision on Recognition of Students: Decision No. 5626/QD-XHNV dated December 29, 2023, by the President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi.

6. Changes in the training process: One extension granted (until June 29, 2026) according to Decision No. 9028/QD-XHNV dated December 23, 2025, by the President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi.

7. Thesis title:"Glutinous rice and glutinous rice product in Japanese culinary culture”.

8. Major: Japanese Studies Code: 8310613

9. Scientific supervisor: PhamHoang Hung, Ph.D, University of Social Sciences and Humanities, Vietnam National University, Hanoi.

10. Summary of the thesis findings:

This thesis examines glutinous rice and glutinous rice products in Japanese food culture in order to clarify their formation process, cultural roles, and transformations from the traditional period to the modern era. Based on theories of cultural change and cultural acculturation, the thesis analyzes the shift of glutinous rice from the sphere of rituals and beliefs to forms of everyday consumption in modern society.

Chapter 1 presents the origins, formation process, and roles of glutinous rice in traditional Japanese beliefs and rituals through products such as mochi, kagami mochi, and ozōni. Through historical and cultural sources, the thesis shows that glutinous rice was not only a food item but also carried symbolic meanings associated with rice-cultivation beliefs and communal life.

Chapter 2 investigates the current situation of glutinous rice production, distribution, and consumption in Japan through data related to cultivation areas, production volume, consumption, and commercial activities. The findings indicate that glutinous rice products are increasingly popular by industrialization, commercialization, and adaptation to modern consumption patterns.

Chapter 3 focuses on the transformation of the roles and cultural meanings of glutinous rice in contemporary Japanese society. The thesis clarifies the shift from ritual functions to everyday consumption, while also pointing out that glutinous rice products continue to maintain certain cultural values ​​through new forms of existence and consumption.

11. Practical applicability (if any):

The findings of this thesis may serve as reference materials for studies related to Japanese culture, food culture, and cultural transformation in modern society. In addition, the thesis may also be used for teaching and learning purposes in the fields of Japanese Studies, Cultural Studies, and East Asian Studies at universities and research institutions.

12. Further research directions (if any):

The future, further studies may continue to explore the relationship between glutinous rice and folk beliefs, Shinto, and traditional festivals in Japan. In addition, from the perspective of cultural transformation, future research may expand to examine the processes of preservation, adaptation, and restructuring of traditional food culture in the context of modernization and globalization. Furthermore, investigating changes in the perceptions and consumption practices of younger generations toward glutinous rice products may also contribute to a better understanding of the ongoing transformation of Japanese food culture in contemporary society.

13. Published works related to this thesis: None.