• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.432-438
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• 2001

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Koran and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimchi by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.42-49
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• 1999

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${\pm}$1.11 from male and 4.25${\pm}$0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).

• The Korean Journal of Community Living Science
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• v.13 no.2
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• pp.25-36
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• 2002

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added mustard leaf kimchi by Koreans and Japanese in Jeonnam Province. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. The test was done by the group of kimchi was tested by Koreans or Japanese with the age from 30 to 50 years, and each group contained 20~25 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th during fermentation at $4^{\circ}C$ for 4weeks was evaluated. During the fermentation period saltiness of kimchi was 2.25~1.77% and pH of kimchis was decreased from pH 5.6~5.8 to 4.2~4.6. The score for the sour taste, texture and overall preference of Toha-jeot added mustard leaf kimch increased as the fermentation proceeded in Japanese group. The overall preference of Korean and Japanese groups for Toha-jeot added mustard leaf kimchi was higher than that of control mustard leaf kimchi tested at 10th and 18th days fermentation.

• Food Science and Preservation
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• v.20 no.6
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• pp.854-862
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• 2013

We examined the quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with them. To study the physiochemical properties of the cabbages and the kimchis, we measured their water content, pH, acidity, microbial counts, and springiness. On the third week of the kimchi fermentation at $5^{\circ}C$, their sensory properties and in vitro DPPH radical scavenging and anticancer activities using AGS human gastric cancer cells were determined. The Japanese Baechu contained 97.1% water, and the Korean Baechu, 92.4%. The comparison of the textures of the raw Baechu and the brined Baechu showed that the Korean Baechu had higher springiness scores than the Japanese Baechu. After four-week fermentation, the springiness score of the kimchi with Korean Baechu was 53.5%, significantly higher than the 41.4% of the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had a low total bacterial count but higher Lactobacillus sp. and Leuconostoc sp. counts than the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had the highest overall acceptability score in the sensory evaluation test. The DPPH radical scavenging activity of the kimchi with Korean Baechu was 83.2%, and that of the kimchi with Japanese Baechu, 46.1%. When the AGS human gastric cancer cells were treated with the kimchis, the kimchi prepared with Korean Baechu showed a 45% cancer cell growth inhibition rate, and the kimchi with Japanese Baechu, 26%, at 1 mg/mL of methanol extracts. At the 2 mg/mL concentration, the kimchis with Korean Baechu and Japanese Baechu showed 97% and 74% inhibition, respectively. The Korean Baechu showed better quality than the Japanese Baechu, and the kimchi prepared with the Korean Baechu showed better kimchi quality and functionality than the Japanese Baechu.

• Journal of the Korean Home Economics Association
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• v.41 no.9
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• pp.85-92
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• 2003

Recently, the consumption of commercial kimchi in Korea has increased over 30% and continues to grow rapidly. Similarly, over 50% of Japanese pickles(Tsukemono) have changed to kimchi and most of them are commerical. The purpose of this research is to cmopare and contrast Korean commerical kimchi to Japanese commerical kimchi. Furthermore, it is to provide valuable information to the consumers and suppliers as well as to improve the quality of commercial kimchi. Five different kinds of materials were used; (A) and (B) kimchi that were made and sold in Korea, (C) and (D) kimchi that were made and sold in Japan, and (E) kimchi made in Korea, but sold in Japan. The kimchi purchased on April 20th, 2002 and sensory evaluation, respectively, and they were preserved at $5^{\circ}C$. For the quality index, the followings contents were measured; moisture, ash, protein, crude lipid, mineral and capsaicin. In addition, pH, acidity and sensory evaluation for kimchi stored at $5^{\circ}C$ were measured for four weeks.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.215-222
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• 1991

The difference between Kimchi, Japanese pickles, Korean Salted and fermented fish intestines and Japanese Salted and fermented fish intestines was investigated by comparising composition of inorganic cation in them. A high-performance liqid chromatography was used for the determination of Na, K, Ca and Mg in Kimchi, Japanese pickles and Salted and fermented fish intestines. The Kimchi samples analyzed were produced in the home, in the restaurant, in the nunnery and by food manufactures in Korea, and the pickles used were produced by food manufactures in Japan, and Salted and fermented fish intestines used were produced by food manufactures in Korea or Japan. The results obtained were summarized as following: (1) Sodium chloride in Kimchi was $1.8{\pm}0.37%$, $2.8{\pm}0.60%$ in Asazuke, Japanese picles which the fresh vegitables was seasoned with sodium chloride and seasoning, $1.8{\pm}0.32%$ in Japanese Kimchi, Japanese pickles which the fresh vegitables was seasoned with the mixture of sodium chloride, garlic powder, red peper's powder and seasoning, $5.3{\pm}0.66%$ in Shoyu Zuke, Japanese pickles which the salted vegetables was seasoned with sodium chloride and seasoning after desalting. (2) Na/K value in Kimchi was $1.7{\pm}0.17$ and $4.6{\pm}1.44$ in Asazuke, $2.6{\pm}0.85$ in Japanese Kimchi and $27.3{\pm}6.79$ in Shoyu zuke respectively. (3) Kimchi contained more K and Ca than Japanese pickles. (4) Kimchi remarkably contained the Ca originating to salted and fermented fish intestines. As the results of this study, it was presumed that while Kimchi and Japanese pickles is well known as a food that contributed to high blood pressure, Kimchi and Japanese Kimchi might not cause the high blood pressure because they have an excellent balance of Na/K value and low Na content. And also it was considered that these differences might be caused by the difference of th food taste between and Korean and Japanese people.

• Food Science and Preservation
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• v.23 no.7
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• pp.967-976
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• 2016

The objective of the present study was to investigate differences in quality of kimchi products produced in Korea, Japan, and China. Kimchi products from kimchi-producing countries with high consumer consumption such as Japan and China along with local products from Korea, where exporting has not yet started, were collected. Product pH, acidity, salinity, package pressure, gas production were assessed, and microbiological analyses and sensory evaluations were performed on kimchi products that were stored at either $4^{\circ}C$ for 63 d or $15^{\circ}C$ for 20 d. The pH and acidity results showed that as Japanese and Chinese kimchi had higher pH and lower acidity than that of Korean kimchi, which was determined to be indicative of insufficient microbial fermentation following kimchi production. Japanese kimchi had different microbial properties than those of Korean kimchi, which is due to differences in their manufacturing processes. Overall preferences derived from sensory evaluations were: Korean kimchi>Chinese kimchi>Japanese kimchi. The results of this study demonstrate the sensory superiority of Korean kimchi and may be useful when predicting consumers' acceptance level of Korean kimchi exported to other countries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.520-526
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• 2013

To determine the kimchi with the best quality and functional characteristics, we manufactured and compared recipes for Korean and Japanese kimchi made either Korean or Japanese baechu cabbages. All batches were fermented for 4 weeks at $5^{\circ}C$, and tested for pH, texture, microbial count, sensory evaluation, DPPH radical-scavenging activity, and cell proliferation (using the MTT assay on AGS human gastric cancer cells). By the third week of fermentation, Korean kimchi made with Korean baechu (KK) and Japanese kimchi made with Korean baechu (KJ) showed a higher acidity than Korean or Japanese kimchi made with Japanese baechu (JK and JJ, respectively). KK ranked highest in springiness, followed by KJ, JK, and JJ. Therefore, the texture of kimchi produced with Korean baechu was appears better than kimchi produced with Japanese baechu. This was confirmed in masticatory tests. Kimchi produced with Korean baechu (KK and KJ) showed lower total aerobic bacterial counts, while the total lactic acid bacterial counts were higher (p<0.05). In sensory evaluation test, KK received the highest overall acceptability score, while JJ earned the lowest score. In the DPPH assay for anti-oxidative activity, KK showed a 94% anti-oxidative effect, followed by KJ (92%), JK (91%), and JJ (88%) (p<0.05). In the MTT assay for analyzing the cell proliferation of AGS human gastric cancer cells, KK showed a 64% anticancer effect in vitro, followed by KJ (57%), JK (38%), and JJ (26%). Therefore, the anti-oxidative and anti-cancer functionalities of kimchi made with Korean baechu were higher than those made with Japanese baechu, regardless of the kimchi recipe applied. Overall, Korean baechu had important and superior effects on the quality and functionality of kimchi.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.168-175
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• 2019

Although Kimchi is a Korean traditional food, domestic consumption has been decreasing steadily and the trade inversion phenomenon has reached a serious level due to the surge of Chinese Kimchi imports. Moreover, cases where foreign Kimchi is transformed illegally into Korean Kimchi are frequent, which impedes the expansion of Korean Kimchi exports. To sustain the Korean Kimchi industry in a situation where the domestic and overseas conditions are deteriorating, it is necessary to positively review the introduction of Kimchi into a geographical indication (GI) system. This study examined the intention of foreign consumers to purchase Korean Kimchi with GI and analyzed the impact on the trade balance. Approximately 42.8% of 500 Japanese consumers answered that they would purchase Korean Kimchi with GI and they were willing to pay 7.8% more than the present price. Approximately 78.7% of 300 Taiwanese consumers replied that they purchase it and would pay 25.1% more. In addition, Japanese and Taiwanese consumers reported that they expected to increase their Korean Kimchi purchases by 21.9 and 22.4%, respectively. Based on the survey results, the effects of the trade balance were measured using the methodology of a preliminary impact assessment using the KREI-KASMO model. The trade balance of Kimchi is expected to improve slightly at an annual average of 11.718.6 million US$ to as much as 27.7~35.8 million US$.