• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.529-543
• /
• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Journal of Digital Convergence
• /
• v.16 no.5
• /
• pp.123-135
• /
• 2018

The purpose of this study is to compare the tourism characteristics, satisfaction and influential factors of the three main tourist countries of China, Japan and the US, And to explore differentiation areas. For this purpose, data from 5,160 national tourist consumers extracted from the survey data of foreign tourists in 2016 provided by the Ministry of Culture, Sports and Tourism were used for analysis. As a result, there were statistically significant differences in itemized satisfaction and overall satisfaction by country. Especially, the common itemized-satisfaction factors affecting overall satisfaction of Chines, Japanese and American tourism consumers were 'food' and 'shopping'. In addition, individual factors affecting the satisfaction of inbound tourism consumers were derived differently, and it is required to search tourism industry upbringing policies according to their characteristics and needs. The results of this study are expected to help establish strategies for attracting foreign tourists in the future.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.44 no.2
• /
• pp.295-309
• /
• 2020

In 2019, Japan announced trade regulations against Korean products; consequently, the sales of Japanese products in Korea dropped due to a Korean consumers' boycott. This study measured the Korean consumers' political consumption behavior toward Japanese fashion products. Unstructured text data from online media sources and consumer posted sources such as blog and SNS were collected. Text mining techniques and semantic network analysis were used to process unstructured data. This study used text mining techniques and semantic network analysis to process data. The results identified boycotting Japanese fashion products and buycotting alternative products and Korean brands due to consumers' political consumption. Two brand cases were investigated in detail. Online text data before and after the political action were compared and significant changes in consumption as well as emotional expressions were identified. Product related industry sectors were identified in terms of the political consumption of fashion: liquor, automobile and tourism industry sectors were closely linked to the fashion sector in terms of boycotting. More "boycott" and "buycott" fashion brands (reflected in consumer attitudes and feelings) were detected in consumer driven texts than in media driven sources.

• Asia pacific journal of information systems
• /
• v.34 no.1
• /
• pp.26-48
• /
• 2024

Data plays an ever greater part in the tourism industry. While the platform-based sharing of open public data, private-sector intermediary platforms, and the use of social media to understand consumer trends are already well recognized, more potential for innovation exists in sharing private data among organizations in Smart Tourism Destinations. Research into the factors enabling and hindering coopetition in this kind of data sharing platforms is still in the nascent stage of development. Our case study of Sapporo, a major Japanese city endeavouring to create itself as a Smart Tourism Destination, sheds light on the initial approaches to involve organizations to such a data sharing agreement. Founding on seven interviews with ten participants of Sapporo Smart City project organization (SARD), we derived enablers and impediments that promote coopetition in data sharing as part of Smart Tourism Destination development. We also present practical recommendations and future research opportunities for such initiatives.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.190-198
• /
• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• Journal of the Korean association of regional geographers
• /
• v.14 no.2
• /
• pp.126-140
• /
• 2008

The purpose of this study was to compare the motivation factors between two groups: Chinese and Japanese tourists in Jeju-do. Also, this study offered an integrated approach to attempts to extend the theoretical and empirical research evidence on causal relationships of each group among motivation factors, perceived value, satisfaction, and intention to revisit and finally, the result of path analysis was compared. The results indicated that Chinese tourists' perceived value was positively affected by tourists' convenience(i.e. reservation system and tour guide) and their cultural experience had an influence on tourists' satisfaction significantly. On the other hand, Japanese tourists' satisfaction was positively affected by tourists' convenience and their perceived value significantly influenced on tourists' intention to revisit. The findings of this study can be used as a marketing strategy for each tourist group.

• Journal of Mushroom
• /
• v.2 no.2
• /
• pp.102-108
• /
• 2004

The mushroom production is rapidly growing worldwide and mushroom present a great potential in agricultural promotion in Korea. Many researches have been done on the cultivation, disease control and breeding of mushrooms over last 20 years. The researches, on the other hand, on the utilization and processing of mushrooms and comparatively poor. A survey on consumer behavior of Korean, Chinese and Japanese consumers on mushrooms procurement and consumption was carried out. The main purchasing place for mushrooms by Korean and Japanese consumers was mart while the conventional market was the main purchasing place for Chinese consumers. Chinese and Japanese consumers had better recognition on processed mushroom products compared to Korean consumers. Chinese and Japanese consumers bought pickled mushrooms while Korean consumers were experienced in tea products made of mushrooms. The most popular method for cooking mushrooms by all the three country's consumers is saute.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.4
• /
• pp.475-482
• /
• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.638-643
• /
• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and what factors influence older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the silver consumers' education level on eating-out decision making process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers' education level significantly influenced the decision making process in determining where to eat out. Significant differences were found in the Problem Recognition Step(Wilks' Lambda=0.817, F=2.991), Information Search Step(Wilks' Lambda=0828, F=2.218), Alternative Evaluation Step II(Wilks' Lambda=0.741, F=3.596), Purchase Decision Step(Wilks' Lambda=0.859, F=2.223), and the Post-Purchase Behavior(Wilks' Lambda=0.885, F=1.780). The higher education level was, the more directly involved in the eating out decision process. The elderly consumers with university education were likely to 'propose to eat out by themselves'(F=9.346), to obtain restaurant information from the 'printed materials'(F=7.452), to go to 'family restaurant'(F=9.057), 'Japanese restaurant'(F=8.7891) and 'fine dining restaurants'(F=3.936), and to directly express their emotion when they had complaints about restaurant service(F=3.206). In conclusion, older Koreans will become more healthy and wealthy which means the dining out activity will be an important part of their life to socialize with people. Therefore, food service operations should consider the elderly consumers' needs and expectation of restaurant services and actively position themselves for this new market segment.