Dr. Hiroki Fukushima

[Japanese page]

Future Presentations and Conferences
      • International Joint Conferences on Artificial Intelligence(IJCAI,Co-organizer of WS31 Language Sense on Computer)
      • 7th International Conference on Human-Agent Interaction (6-10th Oct. 2019: Kyoto, Japan)
      • The 12th International Conference on Natural Language Generation (INLG 2019)  (Oct. 29 – Nov. 1, 2019: Tokyo, Japan)

See you soon!


Hiroki Fukushima hold a Keio University MA in Media and Governance (2015) and a Ph.D. in Philosophy from Keio University (2018). His main research interests are semiotics, cognitive linguistics, representation of taste.

He worked as an Assistant Professor of Keio University(2015-2018) and worked as a part time lecturer in Mejiro University (2016-2017).

He is now an Associate Professor of General Education Center, Kyushu Women’s University.

email: fukushima[at]kwuc.ac.jp
Google Scholar


        • Sense-making and representation construction process of the taste
        • Aesthetic concept and appreciation of taste
        • Verbal and non-verbal representation of the taste
        • Critiques on the sense of taste
        • Symbol grounding, semiosis
        • Onomatopoeias, ideophones, soundsymbolisms
        • Informational education


A member of JSAI (Japanese Society for Artificial Intelligence), JCSS (Japan Cognitive Science Society)

ICAROB Session Organizer (2018)

IEEE SMC Workshop Organizer (2018)

IJCAI session co-organizer



    • Fukushima, H., (2018). What is Alternative to the Word “Delicious”? (A, Kore Oishii no Iikae-Ryoku), Sansai Books. Book Chapter (peer-reviewed)
    • Fukushima, H. (2019). Producing a Mental Representation of a Cup of Sake: A Comparison of Experimental Methods and a Tool for Generating Cognitive Content. In T. Ogata, & T. Akimoto (Eds.), Post-Narratology Through Computational and Cognitive Approaches (pp. 430-448). Hershey, PA: IGI Global. [PDF]
    • Fukushima, H. (2018). A Phenomenological Model For Generating the Tasting Description of Japanese Sake. In T. Ogata, & S. Asakawa (Eds.), Content Generation Through Narrative Communication and Simulation (pp. 265-285). Hershey, PA: IGI Global. [PDF]
    • Fukushima, H. (2017). The Verbal Expression of Taste, In K. Toko, & M. Kashiwayanagi (Eds.), Forefront of the Science of Palatability and their Business. CMC Press, Tokyo, Japan.

Book Chapter

    • Fukushima, H., (2016). To Enrich the Expressions of the Taste (ajiwai hyogen wo yutaka ni suru tameni), chapter in The Trends of Sizzle Words (sizzle word no genzai), BMFT press, Tokyo, Japan.

Journal Papers (peer-reviewed)

    • Fukushima, H., Imai, M., & Tanaka, S. (2017). The Usage Mechanism of Japanese Ideophones in the Description of Taste: Morphological and co-occurrence analysis of the description of wines and sakes. International Journal of Computational Linguistics Research, 8(3), 109–122.
    • Fukushima, H., & Tanaka, S. (2016). The Roles of Sound Symbolisms in the Tasting Descriptions, Journal of the Japanese Society for Artificial Intelligence, Vol.30, No.6. International Conferences (peer-reviewed)
    • Fukushima, H. & Tanaka, S. (2017). The Roles of Onomatopoeias in the Contexts of Tasting Descriptions, IJCAI-16, International Joint Conference on Artificial Intelligence, New York, U.S.A.
    • Fukushima, H. & Tanaka, S. (2016). The form-masking method for analyzing the semantic function of sound symbolism in the discourse text of Japanese sake, IJCAI-15, International Joint Conference on Artificial Intelligence Buenos Aires, Argentina.

Local Conferences

    • 福島宙輝. (2018). 一杯の酒の多相性について. 人工知能学会全国大会論文集, JSAI2018, 3B1OS22a01.
    • 福島宙輝. (2018). 形式遮蔽法を用いたレシピコーパスにおけるオノマトペの使用機序の分析. ことば工学研究会, 60, 37–42.
    • 福島宙輝. (2018). 味の鑑賞研究にむけて. ことば工学研究会, 58, 61–67.
    • 宮本和典, & 福島宙輝. (2018). 図形と形容詞による嗜好品の重層表現の分析手法. 人工知能学会全国大会論文集, JSAI2018, 3B2OS22b03-3B2OS22b03.
    • 福島宙輝. (2017). 味わいの表現生成を支える重奏的意味づけ構造における音象徴の分析. ことば工学研究会資料, 55, 15–18.
    • 福島宙輝. (2017). 味わいの言語表象における認識論の試論にむけた断片的考察 : 市川浩『〈中間者〉の哲学』を手がかりに. ことば工学研究会資料 (Vol. 53). 人工知能学会.
    • 福島宙輝. (2016). 味覚表現におけるオノマトペの形態的特徴とスコープ内共起特性分析の提案. In ことば工学研究会資料 (Vol. 52, pp. 53–62). 人工知能学会.
    • 福島宙輝. (2016)音象徴語は味覚表現において何を表現するために用いられるか,人工知能学会ことば工学研究会,vol.51, 2016.
    • 福島宙輝, & 永野千音. (2015). 味覚における音象徴語の機能分析. 人工知能学会全国大会論文集, 29, 1–4.
    • 福島宙輝. (2015). 味覚をどのように言語化するか. 人工知能:人工知能学会誌, 30(1), 42–43.
    • 福島宙輝, & 永野千音. (2015). 音象徴語の意味機能分析. ことば工学研究会, 48, 43–49.
    • 福島宙輝. (2014). 味覚と言語を媒介する記号の考察. ことば工学研究会資料, 46, 11–14.
    • 福島宙輝. (2014). 音象徴語の形式遮蔽分析の提案. ことば工学研究会資料, 47, 25–28.
    • 福島宙輝. (2014). 日本酒味わい理解の内的営み. 人工知能学会全国大会論文集, 28, 1–4.
    • 福島宙輝, & 諏訪正樹. (2013). 「状況に埋め込まれた関係性」 としての英語動詞知識. 人工知能学会全国大会論文集, 27, 1–4.
    • 福島宙輝, 見上拓也, & 諏訪正樹. (2013). 日本酒の味わいを語ることば事典. 人工知能学会全国大会論文集.
    • 福島宙輝. (2013). 味わいの言語化を支援する 「日本酒味わい関係図式」 の提案. ことば工学研究会, 44, 1–4.
    • 福島宙輝, & 諏訪正樹. (2012). 学習者に帰納推論を促す 「コア理論」 の教授法. 人工知能学会全国大会論文集, 26, 1–4.

Peer-reviewed research funding

    • Kitakyushu City Research Grant: 2018-2019 (ongoing), JPY500,000



Kyushu Women’s University

1-1, Jiyugaoka, Yahata-Nishi Ward, Kitakyushu City

Fukuoka, Japan, Postal no.: 807-8586