• The Journal of Fisheries Business Administration
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• v.36 no.1 s.67
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• pp.103-120
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• 2005

This study aims to examine the change of fish market(魚物市場) and inland brokers(客主, kaegju) on Gunsan(群山), (1899-1919). The increasement of productive capacity in the agriculture and the development of exchange economy in the late period of Chosun Dynasty activated the distribution of fishery products. As a result, the inland brokers who participated in the production and distribution of fishes grew largely. They made the basement of fishery modernization by providing the funds for the fisheries and making the national distribution network. But Japanese fishermen began to hold the domestic market as the Japan government supported legislatively and economically after the opening ports of Korea. On the contrary, the distribution of fishery products had the characteristics different from the production of some. The case of Gunsan which opened in 1899 showed these characteristics as Gunsan is a short distance from Kangkyung(江景), one of three biggest markets and was a base of fishery, That is to say, though the fishery merchants from Japan set up 'a fish market'(魚市場), they didn't hold the sales network on Gunsan, Because the inland brokers on Gunsan had a sales network and began the socio-economic movement. It goes without saying that the instability of price, the difficulties of charge and the racial taste difference in fish made the fish sales from Japan confronted with the difficulties. After Japanese Imperialism enforced the Company Law, the Market Regulation, the Chamber of Commerce Law before or after 1910, Korean inland brokers were disprited and Japanese 'fish market' began to grow largely. These phenomena appeared on Gunsan, too. Especially, the opening of a railway was the main factor which strengthened Japanese 'fish market'. After 1915, Japanese 'fish market' on Gunsan defeated the distribution network of inland brokers.

• The Journal of Fisheries Business Administration
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• v.33 no.2
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• pp.153-168
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• 2002

Korea's marine products trade is taking for phase that income exceeds export after 2000. According to external environment change of Korea and Japan fishery agreement and an import liberalization of marine products, import of live fish and fresh fish is increasing rapidly. This study investigates import view of Japan live fish and fresh fish. Live fish which is imported from Japan has red seabream and seabass, but it is in declining tendency because of the increase in import of cheaper croaker from the China. If see importer's trend, entry to import business of fresh fish is eased a little. If a circulation trend is seen, However, it is thought that a future import trend is influenced by economic trends of Japan and the grade of place-of-production development of a domestic trader. Circulation market outside is common and the district wholesale store has played the important role. The import view of Japanese live fish and a fresh fish will increase against the background of maintenance of domestic circulation organization, and upgrading of marine product consumption However, it is thought that a future import trend is influenced by economic trends of Japan and the grade of place-of-production development of a domestic trader.

• The Journal of Fisheries Business Administration
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• v.35 no.1
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• pp.133-168
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• 2004

The purpose of this study is to examine the state and characteristic of seafood marketing in Korean West Coast during the colonial period ruled by Japan. To accomplish the purpose, we tried to set the fisheries statistical database by reviewing of $\boxDr$Statistical Annual Report of Chosun Chongdokbu$\boxUl$ and $\boxDr$Official Report of Chosun Chongdokbu$\boxUl$. A trend analysis was carried out with the data. Also, by reviewing of articles related to the state of seafood marketing via $\boxDr$Daehan Maeil Newspaper$\boxUl$, $\boxDr$Maeil Newspaper$\boxUl$ issued at the period, we could find out some meaningful findings which backed up the statistics in realistic facts. For numbers of businessman in seafood marketing, it was clear that the number of Japanese businessmen increased more quickly than that of Korean compared with other sphere of fisheries. That means Japanese grasped Korean seafood market in a short time. In price of seafood in terms of cities, Kunsan was comparatively higher than Incheon and Mokpo. In price of seafood in terms of species, ‘Snapper’ was mostexpensive, and ‘Mackerel Pike’, ‘Anchovy’, ‘Mullet’, ‘Eel’, ‘Flatfish’ followed in that order. In price of a species in terms of ‘Yellow Croaker’, which was famous in West Sea, ‘Croaker with salt’ was more expensive than dried and fresh one. For the transition trend of number of fish market, we could ascertain that the number of market increased until 1919, however, it decreased slowly from 1932. That means Japanese government went to war against China from 1931. Of the West Coast, the number of fish market in Chungnam province was most high, but that of Chonbuk outrun from 1940. At that time, the number of fish market in West Coast reached to 34% out of that of whole country. In 1919, the proportion of seafood sales amount of West Coast neighboring provinces, such as Kyunggido, Chungnam, and Chonbuk, was 23% of whole country which rose to 28% in 1929, and 29% in 1939. Therefore, we could assure that seafood marketing was very active at that time in the region. When we consider the trend of seafood export at the main ports of West Coast, in 1910's, the export through Mokpo and Inchon port was very live but that of Kunsan was very tiny. However, in 1920's, the export amount of Inchon port did not much change, but that of Mokpo decreased, whereas, that of Kunsan increased. In the early and middle of 1910' s which was around beginning of Japanese ruling period, we realized that the imperialist Japan was very eager in political efforts to enhance the mind of seafood's quality improvement through the opening of several fisheries competitive shows and fairs.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.537-544
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• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.157-179
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• 2001

Today the number or Chinese tourist visiting Korea is expected by 60% more than the number of them in the last year trunks to Chinese government's new policy on opening international trip. Overriding the striking perception of the new Chinese tourism market, the pre-research on this matter is not remarkable so far. It is expected that the theoretical base on the subject should be concrete. the purpose of the article is to provide the out-and-out information including the chinese market, the change of circumstance in China. Futhermore the study is proposed to offer valuable factor evaluating Chinese tourist to choose Korean restaurant and the relational consideration of the menu between estimation and satisfaction at the restaurant during their stay in Korea. In order to achieve the purpose of this paper, it is gore ahead of the literature review including the previous research on the menu of Hotel & Restaurant The major field research is to build a frame of the paper and present the model to release my humble theory. The 1imitation of the study was to make much of the literature basis due to insufficient previous research on the issue, The study would be framed into 6parts 1ike introduction, literature review, analysis of present coalition in China, major study including exploitative research, suggestion and dissuasions & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between chinese tourist's evaluation and satisfaction in the Hotel and Restaurant. According to the finding, chinese tourist tend to prefer the group ranging resonable-price and Japanese dishes to other group. They also interested the certain recipe including fish and vegetable. The evaluation menu is directly related to the satisfaction of Chinese tourist and we need a substantial managerial insight on it when the menu is already designed.

• Journal of the Korean Chemical Society
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• v.6 no.1
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• pp.25-28
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• 1962

The colorimetric estimation, by dithiol method, of the solubility of tin dissolved from the container the tin plate in some canned marine foods has been made on 200 cans of sample on the market. Some of them contained more than 150 ppm of Sn concentration were as follows; (1) ca. 50% of squid can, (2)ca. 30% of mackerel can, (3) ca. of saury can, (4) naught of crab, whale, clam(Japanese hard clams), fish meat ball, and Turbo cornutus one. (1) It had the tendency of increasing Sn concentration according to lowering or arising the value of pH. (2) No significant difference in Sn concentration was caused by the variation of the sort of tinning as H-D or E-T. (3) The longer the period of the storage the higher Sn concentration was found, and the concentration more than 150 ppm of Sn was generally found among the cans stored more than twelve months. (4) The concentration of Sn in the liquid was higher than in solid portion, and most of dissolved Sn was distributed in the liquid portion.

• The Journal of Fisheries Business Administration
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• v.25 no.2
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• pp.1-46
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• 1994

The Purpose of this research is to analyze and discuss the development of yellowtail aquaculture industry in Japan and its management structure. The research includes the following : (a) It confirms the industrial conditions of yellowtail aqaculture which has a national technical and mass production system that has been developed at great speed. (b) It analyzes yellowtail aqaculture development from a family - oriented management to a large scale production. (c) It examines how the fisheries cooperatives harmonized their role with the object of individual aqaculture management and aqaculture fishing ground management. The reasons for this study focusing on the yellowtail aqaculture industry of Japan are : (a) The yellowtail aqaculture is regared as a typical field in aqaculture because it reflects the general aqaculture history, quantity of fisheries aqaculture product, the number of fishermen involved in this industry, technology , and the live and fish market formation in Japan. (b) The aqaculture has the most powerful entrepreneurial in financial and management style. The aqaculture industry also has a most individual management style which includes planned production and shipping strategy. This research has attempted to study the industrial processes of fisheries aqaculture industry and its management development, and focused on the yellowtail aqaculture industry of Japan. This work also includes data about the aqaculture management of fisheries cooperatives and case by case analysis of aqaculture production. The following results were obtained from this study : First, even though ocean, weather conditions, and widespread propagation of places suitable for aqaculture in Japan were crucial factors in aqaculture development, it must be pointed out that fisheries policy in Japan changed from "catching" in the 1960s to "cultivating". Second, the widespread course of fisheries cultivating technology in Japan has had two characteristics. One is that early aqaculture technology spread to the southern part of Japan and the other is that the metal nets were widely used in the northern part in the 1970s. Japan's yellowtail aqaculture industry's overproduction was due to metal nets. However, the use of mwtal nets also contributed to the improvement of aqaculture and the strategic aspects of aqaculture management. In addition, it should be stressed that Kagoshima prefecture as the pioneer of metal nets contributed to fisheries aqaculture development in japan. Third, as aqaculture technology developed, entrepreneurial qualities of aqaculture management also developed this field into a large scale business. Even though it is not clear, large scale management of yellowtail aqaculture shows evidence of superiority over small andmedium - size management of yellowtail aqaculture. Fourth, yellowtail aqaculture management in Japan hascontributed to the production system and aqaculture strategy to meet consumers' needs and market demands from weather - oriented trational fisheries industry, which overcame their overproduction structure. Fifth, Japanese fisheries cooperative played very important roles in the prevention of fishing grounds production from destruction and in promoting suitable aqaculture facilities so that aqaculture could grow continually.ld grow continually.

• Journal of Aquaculture
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• v.4 no.1
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• pp.1-12
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• 1991

A series of rearing experiments were conducted to determine the growth rates and feed conversion efficiencies of tilapia in accordance with body size or age in nearly total closed system glass aquariums ($270\;\ell$ each in water volume) and concrete tanks ($4000\;\ell$) from April 10 to October 16, 1987. The fish used for the experiments was a Japanese strain of Oreochromis niloticus, and the size of the fish ranged from 7 g to more than 1,000 g in body weight. The starting stocking rates for each experimental lot were 10 to 20 kg in the glass aquarium ($3.7{\%}$ to $7.4{\%}$ of water volume) and 200 kg in the concrete tank ($5{\%}$ of water volume). A single experimental rearing term was 14 days with slight variations on occasions. Water temperature was designed to be kept at $26^{\circ}C$ but slight fluctuations were inevitable. Dissolved oxygen level was designed to be maintained at around $3\;mg/\ell$, but it also showed some variations. The ammonia level in the glass aquarium section once reached up to $18\;mg/\ell$, but generally remained at around $4\;mg/\ell$, and in the concrete tank section it was maintained at around $1\;mg/ell$. The feed was composed of mainly soybean meal with a small amount of fish meal as the protein source, and the crude protein content was about $32{\%}$. Mean daily growth rate was $3.5{\%}$ of body weight with 0.9 in food conversion ratio in the glass aquarium when the mean weight of fish was around 10 g with gradually reduced performances as the fish grew bigger. When the mean weight was 800 g, mean daily growth rate was $0.5{\%}$ with about 1.5 in food coversion for fish in the glass aquarium, and $0.8{\%}$ and 1.6 for fish in the concrete tank, respectively. According to the mean growth rate obtained from this experiment, it was calculated that the fish reared in the concrete tank require 223 days from 50 g to reach 1,000 g which is the ideal size for market in Korea, at the conditions provided as above, and 302 days from 10 g fingerlings to 800 g fish in the glass aquarium conditions of the closed recirculating water system.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.374-378
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• 2006

Eel is Anguilla japonica and Anguillidae family as a freshwater fish, and Japanese name is Unagi. The content of vitamin A of eel muscle are about 4,000IU/100g and they have many effective components, so it is known as healthy food. Therefore, many people have eel that cooked roast and hot-water extract in Korea. WHO encouraged that daily edible content of vitamin A is 2,000IU. Now, Japan government proposes the weight of roasted eel in lunch basket as 50g. But, Korea government does not proposes in every related aspects. Therefore, we researched content of vitamin A in hot-water extract from eel and optimal processing condition of hot-water extract from eel, in order to determine a proper edible volume. The content of vitamin A in eel hot-water extract sold at a market was about 200 IU. This study resulted from the fact that many eel hot-water extracts lacked the vitamin A. The reason was that the lipids were removed for taste on processing. But, The content of vitamin A in eel hot-water extract which didn't removed lipid on processing was about 800IU. Therefore, in drinking for 3packs per day, eel hot-water extract might have adjusted 100mL per pack which is almost consistent with the recommended dietary allowance of vitamin A in WHO.