• 식품문화 한맛한얼
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• v.2 no.1
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• pp.5-31
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• 2009

Prior to 1970, it was known that Korean had our own red pepper named as Kochu and we used Kochu in preparing kimchi and kochujang. However, after Professor Lee insisted that Korean red pepper (Kochu) was transferred from Japan during the Seven Years War (Imjinwaeran(壬辰倭亂)), Japanese Invasion of Korea in 1592${\sim}$1598), it has been generally accepted without any criticisms. But many old literatures have shown that Korean Kochu already existed in Korea before the war. For example, the books, Kukubkanibang ((救急簡易方) published in 1489) and Hunmongjahoi ((訓蒙字會) published in 1527), demonstrated that Kochu was cultivated as food substances or medicinal purposes. In another old literature (1460), Siklyochanyo(食療撰要), kochujang was used as an uncomfort-stomach stabilizer. In addition, Korean red pepper was genetically different from South-Mid America's red pepper called as Aji. It has been also insisted by Professor Lee that Aji was transferred to Europe by Columbus in 1492 and then to Korea by Japanese Army in order to kill Korean during the war, and the Aji was modified to Korean Kochu. In conclusion, in Korea our own Kochu was cultivated and used in the Korean native fermented foods such as kimchi and kochujang.

• 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.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.155-161
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• 2012

The goal of this study was to investigate the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When their average analyses were compared, J-products showed higher values in pH, total sugar and acetic acid contents, while K-products showed higher values in number of lactic acid bacteria, sugar alcohol and lactic acid contents including textural hardness or chewiness. In addition, the analysis showed great variation in composition levels regarding pH, total sugar and acetic acid contents of J-products, and this fact revealed that different manufacturing processes are being attempted in Japan. Interestingly, some J-products had high concentrations of acetic acid with little mannitol, as this result implies that some manufacturers in Japan produce kimchi by adding acetic acid or lactic acid to control the rate of lactic acid fermentation. The result of this study elucidates the Japanese consumer's taste preference as well as the manufacturing processes in Japanese companies.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.69-79
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• 1990

Koryo(918-1352) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded With the help Of many king's agriculture first policy and the advancement in cultivating method . Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, Jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and fiat were crowed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while semi, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine, Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make Kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryo era shows that they elevated people's life and dietary culture.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.215-223
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• 2000

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.184-196
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• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.492-501
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• 2013

This study is aimed to track down on changes in the way Korean culture was covered in Japanese textbooks over the past three decades since the 1980s by reviewing 'social studies' textbooks for the 6th graders in elementary school and 'geology' textbooks for middle school, which are two compulsory subjects in Japanese schools where Korean cultures is the most often mentioned. To that end, Korean culture contents mentioned in the textbooks were classified into basic element, unique element and element that reflect the times, each of which was then divided into the categories of traditional & modern and surface & in-depth so as to see how each of the categories was presented. Japanese textbooks mentioned mostly surface and basic elements of Korean culture relating to food, clothing and shelter, such as Hanbok, Kimchi, Ondol, high-rise apartment and table manners, and also landscape of Seoul. Also, the kinds of contents which constantly appeared in the textbook were mostly basic elements including to food, clothing and shelter. Elements that reflect the times such as the 1988 Seoul Olympic Games, the 2002 Korea-Japan World Cup and the Korean Wave were adequately covered as part of chronological explanations in the books. The aspect of Korean culture in Japanese textbooks seems to expand in depth and scope over the years. More recently, detailed explanations and visual images were increasingly used to introduce Korean culture.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.191-197
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• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• Food Science and Industry
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• v.53 no.2
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.