한국식품조리과학회지 (Korean journal of food and cookery science)
- 제15권1호
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- Pages.42-49
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- 1999
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
김치에 대한 일본인의 인식 및 기호도 조사
A Surrey of Japanese Perception and Preference for Kimchi
초록
The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was ‘good’, and 65.4% answered ‘good’ for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is ‘Korea’. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, ‘Kimchi is stamina food’ had the highest score of 4.17