PERAN OMOTENASHI DALAM MENINGKATKAN MAKANAN HALAL DI JEPANG

Ilma Sawindra Janti

Abstract


This paper observed the Japanese unique culture that is called omotenashi. It is translated as hospitality. Omotenashi treated toward guests or tourist who visited Japan, it includes treatment to the guests with different cultural and belief background such as Moslem. The Japanese studied for their consumer needs, and finally they want to do omotenashi, by starting to sell halal food not only in a certain shop but also some restaurants which serve halal food and made certification for it. The aim of this paper is to find, why nowadays halal food in Japan can be found easier than before 2010. Japan as a non Moslem country realize that nowadays Moslem tourist are increasing and they has some specification for example in food, thus to do some hospitality or omotenashi, Japanese started to welcoming Moslem tourist by serving halal food. The theory used here are the consumer behavior from Etta Mamang Sangadji and Sopiah. While the theory of omotenashi is from Sato Yoshinobu and Abdulelah Al-alsheikh. This paper was based on limited literatures such as books, online articles from the internet, scientific discourses, including author’s empirical journey when living in Japan (1989-1994, 2007-2017) and faced difficulties in finding halal food. The finding of this paper is that the serving of halal food in some restaurants are increasing in Japan nowadays, because of omotenashi from the Japanese for their Moslem consumer. Omotenashi which Japanese do to all their guests has a big influence for the Moslem tourist.

Tulisan ini berisi tentang keunikan omotenashi yang khas Jepang. Secara harafiah omotenashi berarti hospitality atau keramah-tamahan bangsa Jepang. Omotenashi yang diperlakukan terhadap para tamu atau wisatawan yang berkunjung ke Jepang tidak terkecuali terhadap wisatawan dengan latar belakang kepercayaan dan budaya yang berbeda seperti kaum muslim. Bangsa Jepang mempelajari kebutuhan dari konsumen mereka dan akhirnya mereka menerapkan omotenashi dengan mulai menjual makanan halal dan membuatkan sertifikasi untuk itu. Tujuan dari tulisan ini adalah untuk mendapatkan hasil, mengapa akhir-akhir ini makanan halal dapat lebih mudah ditemukan dibandingkan sebelum tahun 2010an. Jepang sebagai negara non muslim menyadari bahwa akhir-akhir ini wisatawan muslim meningkat dan mereka memiliki beberapa keistimewaan antara lain dalam makanan; oleh sebab itu untuk menyambut tamunya, orang Jepang melakukan omotenashi atau keramah-tamahan dengan cara mulai menyediakan makanan halal bagi wisatawan muslim. Teori yang digunakan adalah consumer behavior dari Etta Mamang Sangadji dan Sopiah. Sementara teori untuk omotenashi dari Sato Yoshinobu dan Abdulelah Al-alsheikh. Tulisan ini berdasarkan pada literature review dari buku, artikel online, scientific discourses, termasuk pengalaman penulis ketika tinggal di Jepang (1989-1994, 2007-2017) dan menemui kesulitan dalam mendapatkan makanan halal. Hasil dari penelitian ini menunjukan bahwa meningkatnya penyediaan makanan halal di beberapa restoran di Jepang dewasa ini karena omotenashi dari bangsa Jepang terhadap konsumen muslim mereka. Omotenashi yang diberikan kepada semua tamu yang datang ke Jepang memberikan pengaruh yang besar dalam meningkatkan makanan halal bagi wisatawan muslim.


Keywords


Omotenashi; Halal Food; Moslem Consumen; Certification

Full Text:

PDF

References


Akhtar, Saeed. “Halal Oyobi Halal Shounin ni Tsuite”. Nippon Asia Halal Association (NAHA). 2019. (in Japanese) https://www.asean.or.jp/ja/wpcontent/uploads/sites/2/20190320_Halal_Sem inar_material_2.pdf

COMCEC. “Muslim Friendly Tourism (MFT): Understanding the Supply and Demand Sides in tne OIC Member Countries”. 2016. Diakses pada tanggal 23 November 2019, dari http://www.comcec.org/wp- content/uploads/2016/05/7-TUR-AN.pdf

El-Gohary, Hatem. Halal tourism, is it really Halal ? Turism Management Perspectives. 2015. http://dx.doi.org/10.1016/j.tmp.2015.12.013

Etta Mamang Sangadji dan Sopiah. Perilaku Konsumen, Pendekatan Praktis Disertai:

Himpunan Jurnal Penelitan. Yogyakarta. 2013.

Halal Gourmet Japan. Restaurant list. 2017 . Diakses pada tanggal 1 Oktober 2019, dari https://www. halalgourmet.jp/

Halal Media Japan-Halal and Muslim Friendly Information. 2017. Diakses pada tanggal 3 November 2019, dari http://www.halalmedia.jp/

Lufi Wahidati & Eska Nia Sarinastiti. “Perkembangan Wisata Halal di Jepang”. Jurnal Gama Societa, Vol. 1 No. 1, Januari 2018.

Misawa, Nobuo. “The First Japanese Muslim : Shotaro NODA (1868-1904)”. Article in Journal of Faculty of Sociology, Toyo University. March 2008.

Nurrachmi, Rininta. “The Global Development of Halal Food Industry: A Survey”.

Tazkia Islamic Finance and Business Review (TIFBR), vol 11 (1), 2017.

p.39-56. Diakses pada tanggal 25 November 2019, dari https://www.researchgate.net/publication/324151189_The_Global_Development_of_Halal_Food_Industry_A_Survey/link/5ac1b22045851584fa75a93e/download

Ota, Tomoko et al. The difference in movement of experienced and in experienced persons in Japanese bowing. Energy Procedia. 2016. Available online at www.sciencedirect.com

Anggi Rosalia. “Makanan Halal Menurut Islam”. Diakses pada tanggal 8 September 2016. Dari :https://dalamislam.com/makanan-dan-minuman/makanan-halal/makanan-halal

Samori, Z., Salleh, N. Z. M., & Khalid, M. M. “Current trends on Halal tourism: Cases on selected Asian countries”. Tourism Management Perspectives, 19(B), 131-136. 2016. https://doi.org/10.1016/j.tmp.2015.12.011

Sato, Yoshinobu dan Al-alsheikh, Abdulelah. “Comparative Analysis of the Western Hospitality and the Japanese Omotenashi: Case Study

Research of the Hotel Industry”. Bussines & Accounting Review (14), 1-15. 2014.

https://pdfs.semanticscholar.org/03ec/d8fa0b974b12a149a08c5249fa5dae89665a.pdf?_ga=2.160202877.1988934948.1574677455-2117472138.1574677455

Shazlinda, M.Y. dan Shutto, Noriyuki. “The Development of Halal Food Market in Japan: An Exploratory Study”. Procedia - Social and Behavioral Sciences,

Vol 121,253-261. 2014. https://doi.org/10.1016/j.sbspro.2014.01.1126

Smith, Richard. “Halal food certification proving a problem in Japan”. 2016. Diakses pada tanggal 1 Oktober 2019, dari https://www.thenational.ae/ business/halal-food-certification-proving-a- problem-in-japan-1.145277

Sugimoto Hitoshi. “Tainichi musurimu no kyouiku mondai-nihonni okeru mouhitotsu

no bunka”. In Ehara T. et al, Tabunka kyouiku no kokusai hikaku-esunishiti e no kyouiku no taiou. Tamagawa University Press. 2000. (in Japanese).

Sugiyama, Shigehiko. “Consideration of the nature of halal and food safety: In order to greet the tourist from ASEAN countries”. JAFIT International Tourism Review 21. 2014. (in Japanese).

Tanada, Hirofumi & Okai, Hirofumi edt.” Islam in Japan : Conditions and Problems of Muslim in Japan”. Religion Newsletter 119. March 2015.

UNESCO World Heritage Centre. World heritage list. 2017. Diakses pada tanggal 13 November 2019, dari http:// whc.unesco.org/en/list

World Halal Tourism Awards. “The World Halal Tourism Awards 2016 winners”. 2016. Diakses pada tanggal 13 November 2019, dari http:// itwabudhabi.com/halal-awards/2016-winners. html

Yakin, Ayang Utriza. “Halal Food, Identity, and Authority in Japan”. Asia Leadership

Fellow Program 2016. Diakses pada tanggal 20 November 2019, dari

https://www.researchgate.net/publication/317230854_Halal_Food_Identity_and_Authority_in_Japan/link/592ceaa3458515e3d476c8eb/download.

Yamazaki, Yuki et al.. “OMOTENASHI toward Muslim Visitors to Japan”. AIBS Jaanaru, 2015. Diakses pada tanggal 25 November 2019, dari http:// ci.nii.ac.jp/naid/120005775624 (in Japanese)

https://www.brasilchicken.com/available-chicken-brands, diakses pada tanggal

November 2019, pukul 8:16.




DOI: https://doi.org/10.14421/jsr.v14i2.1772

Refbacks

  • There are currently no refbacks.


                                                             Published By:

                                    Sociology Lab., Prodi Sosiologi, UIN Sunan Kalijaga

                                               

                                                         In Association with: