• Journal of the Korea Furniture Society
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• v.22 no.2
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• pp.101-111
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• 2011

The intention is to explore the differentiation or evolution of the chest of drawers in traditional Korean, Western, and Japanese furniture in order to know how the drawers currently becoming popular in Korea were developed historically. The Korean furniture centered in $Jang$, $Nong$, and $Bandazi$ used in the tradition generally, the Western furniture involved in drawers, and the Japanese furniture called $Tansu$ in Japanese called the chest of drawers were focused on the study because the Western and Japanese drawers affected the development of the chest of drawers in Korean furniture during the late 19th century and the Japanese Ruling Era, respectively. As a result, the Korean furniture was not shown the chest of drawers but only small drawers that store small items located in the upper part of $Jang$, $Nong$, and $Bandazi$ mostly used as wardrobe, while the traditional Japanese furniture developed from Edo period (1607-1868) had showed a wide variety of chest of drawers like $Isho-dansu$, $Mizuya-dansu$, $Kusuri-dansu$, $Cho-dansu$, $Funa-dansu$, $Kaidan-dansu$, $Nagamochi-dansu$, $Kuruma-dansu$, and so on, for specialized storage. And in the traditional Western furniture were presented the chest like a large-box form, mule chest, chest of drawers, cabinet, commode, highboy, tallboy, wardrobe, secretary drawer and bureau with document drawer invented and evolved throughout the 15th-18th century. Therefore, the chest of drawers in contemporary Korean furniture is supposed to adopt the Japanese and Western drawer form and to ensure the continual production from the obvious utility of the design with decoration for our current everyday lives.

• Cross-Cultural Studies
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• v.30
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• pp.73-95
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• 2013

The purpose of this paper look at the basis of the cultural differences of Korea and Japan by comparing the view about the death. Firstly, in terms of language to express the death, Korea can be summarized 'doragada (go back) Japan can be summarized sayonara(goodbye). Koreans' view about the death is that life and death are not separated and death is the start of another life not the end of existence through 'doragada' Japanese accept death as the order of the universe and the order of nature with resignation. At this time resignation means that Japanese accept the sad feeling to sublimate aesthetically while mourning the death Secondly The view about the death of Sunbee in the Joseon era and Japanese Samurai who were the traditional ideal figures is compared. The Sunbee dies from a justification and the Samurai die from the honor on the other hand. Unconditionally, the sunbee was not loyal to an individual but they thought significantly of the fidelity about the joint value. Unlike this, Japanese Samurai laid stress on the loyalty toward their lord and sacrifice. They selected the death conclusively when this fidelity was suspected. Thirdly the view about the death of Korea and Japan is summarized to the aesthetics of the survival and the aesthetics of the death. Korean saw the death negatively and regard exceedingly the extension of life, they preceded to survive in all kinds of difficulties. On the contrary, Japanese see it positively. They beautified the death and sublimated with the aesthetics. they pursue the nature of the life through the death. Finally, the basic difference of the korean and Japanese culture originate from the view about the death that is, the difference of the values about the life and death.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.9
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• pp.1137-1144
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• 2010

In this study, to examine genetic variability within a breed and genetic relationships between populations/breeds, we genotyped 606 birds from seven Japanese native chicken breeds at seven polymorphic loci of egg white proteins and compared those with Asian native chicken populations and commercial breeds. Genotyping of the Japanese native breeds showed that ovalbumin, two ovoglobulins and ovotransferrin were polymorphic, but ovomacroglobulin, ovoflavoprotein and lysozyme were monomorphic. The proportion of polymorphic loci ($P_{poly}$) and average heterozygosity ($\bar{H}$) within a population ranged from 0.286 to 0.429 and from 0.085 to 0.158, respectively. The coefficient of gene differentiation ($G_{ST}$) was 0.250 in the Japanese native chicken breeds. This estimate was higher than that of Asian native chicken populations ($G_{ST}$ = 0.083) and of commercial breeds ($G_{ST}$ = 0.169). Dendrogram and PCA plot showed that Satsuma-dori, Jitokko, Amakusa-daio and Hinai-dori were closely related to each other and grouped into Asian native chickens and that Tsushima-jidori, Nagoya and Chan (Utaichan) were ramified far from other Japanese native chicken breeds. The egg white protein polymorphisms demonstrated that the population differentiation of the seven Japanese native chicken breeds was relatively large.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1369-1378
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• 2006

This is the first study in which genetic variability and relationships of a large number of Japanese chicken breeds were revealed along with those of several foreign breeds by using microsatellite DNA polymorphisms. Twenty-eight breeds (34 populations) of native Japanese chickens and seven foreign breeds or varieties were analyzed. The mean number of alleles per locus, the proportion of the polymorphic loci, and the expected average heterozygosity ranged from 1.75 to 4.70, from 0.55 to 1.00, and from 0.21 to 0.67, respectively. Microsatellite alleles being unique to a particular population were detected in some populations. The $D_A$ genetic distance between populations was obtained from allele frequency for every pair of the populations to construct a neighbor-joining tree. According to the phylogenetic tree, excluding a few exceptions, native Japanese chicken breeds and foreign breeds were clearly separated from each other. Furthermore, the tree topology divided native Japanese chickens into four main classes, which was almost in accordance with the classification based on body morphology; that is, (1) Cochin type, (2) Malay type, (3) layer type, and (4) intermediate type between Malay and layer types. This is the first finding for native Japanese chickens.

• Archives of design research
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• v.14 no.4
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• pp.127-136
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• 2001

The decay of the Old Chinese Dynasty, Tang in the 10th century caused the collapse of the political order of Southeast Asia and the neighboring countries began to try to go their own way. Japan abolished the system called "Yudangsa" and nourished the culture of Japanese style. The fang age had a respect of the′Japanese Character Culture", in which when we expressed the sound, they developed the Japanese letters ,that is, reduced Chinese characters, and systematized them as linguistic symbols and developed them into one of letter design styles. The Japanese letters which was mainly the media of the expression of the female literature were delicately shaped ′as natural materials, which finally resulted in Japan′s oldest letter modeling, Asite Letter Design Style. The Japanese letters were blended with ′Reeds around the Lake", "Sea Birds", "Birds′flying", and "Rocks", mixed with the overall shapes of the objects and assimilated into one part, and became a means for the main entertainment of the nobility such as "Singing Festival", "Conference", and "Ceremonial Events" According to the relics, the Japanese feeling of a small cosmos was represented with the fabulous skills of artifacts. In audition, "Play Painting"in the countryside is also a kind of Asite the ordinary people accepted as wit and satire. What we will have to notice is about exchange of the Chinese letter designs, when the thought focused ′on the letter design, Jobcheso was popular. The letter design Jobcheso is -a kind of letter design which represents -natural objects and was popular at the time of Yukjo Dynasty, and there are some documents of that period left both in Japan and Korea. "Hyojedo" in Korea is supposed to have been influenced by the letter design. Asite- is also considered to have been "Japanese Letter Jobcheso." Therefore, the purpose of this study is to look into the origin of the letter designs in the Chinese character culture circle, in terms of the letter design of Jobcheso.

• Journal of Korean Home Economics Education Association
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• v.14 no.2
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• pp.67-77
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• 2002

The purpose of this study was to investigate eating habits. nutritional knowledge and the active use of information from the eating habits chapter of the textbook by middle school students of Korea and Japan. 9th grade students of 7 middle schools residing in Gyeongju and Hukuoka. Japan (592 Korean students. 546 Japanese students) participated in this study. Research data were collected by means of questionnaires and analyzed by such means as frequency, percentage. means. standard deviation. $\chi$$^2$-test, t-test, F-test and Pearson's correlation analysis employing SPSS Program. The results of this study were summarized as follows: 1. In terms of the physical features of middle school students, the height of Korean students tend to be taller than Japanese students. The weight of Korean students are on the average heavier than Japanese students. Research also proves that Japanese families have more family members. Korea has more full time housewives as well. Regarding their health. Korea has more people who consider themselves healthy than Japan does. 2. More students in Japan tend to eat breakfast and dinner everyday compared with Korea. Students eat snacks at night more in Korea than Japan. The average meal takes less than 20 minutes in Korea. It takes less than 30 minutes in Japan. Dinner is considered to be most important meal by the students of Korea and Japan. Meat. noodles. bread and cake are highly enjoyed by the students of both nations. 3. There was a little difference between Korean and Japanese students. concerning the necessity of nutrition education because they both study home economics. 4. The use of information from the textbook shows. most students eat green vegetable almost everyday but Korean students tested as eating more. Japanese students more often say they drink more than a cup of milk everyday The Japanese students have higher rates of using information from the textbooks. drink milk everyday. eat bean paste soup. eat a lot of meat and fish. 5. It turns out that students who have more nutritional knowledge have a low late of eating convenience food and student who utilize the chapter in the textbook in everyday life have low rates of eating convenience food.

• Journal of Families and Better Life
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• v.18 no.2
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• pp.1-14
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• 2000

The purpose of this study is to compared the length of working hours and its effects on family life for Korean and Japanese full-time working couples. For this study, the survey used structured questionnaires and time diaries(one weekday and holiday), and the data were collected in the fall of 1995. A subsample of full-time working couples, 82 couples from Seoul and 79 couples from Tokyo, was used for the purpose of this study. The major findings are as follows; 1) On average, the weekday working hours of Korean husbands were longer than Japanese husbands(11 hours 31 minute, 10 hours 52 minutes a day, respectively). Wives in both countries worked almost identical lengths of time (9 hours 2 minutes in Korea and 8 hours 42 minutes in Japan). Working hours of husbands were longer than those of wives in both countries. Husbands' overtime. Almost (90%) of our Korea sample worked 6 days or 5 1/2 days per week, however the majority (69%) of our Japanese sample worked only 5 days per eek. 2) More Korean husbands and wives reported that their family life was constrained by wives working hours than their Japanese counterparts did. 3) All wives in both countries reported that the husbands long working hours has effects on quality family time. Korean wives perceived that their working hours had effects on time spent on child care, however Japanese wives perceived that their working hours affected their personal time and housework time. Korean husbands agreed with their wives working hours negatively affected their personal leisure time. Japanese husbands reported that their working hours negatively affected their sleeping time.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.893-898
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• 2008

The of this study was to the abilities of Northeast Asians to discriminate sweetness on foods and their preference sweetness. Panels of Korean, Japanese and Chinese three sample -sucrose solutions, bulgogi, julienned radish salad- in which the sucrose levels had been manipulated to produce five samples of each. The sucrose solutions were prepared 1%, 3%, 5%, 7%, 9% sucrose to the water. Bulgogi and julienned radish salad 3%, 9%, 15%, 21%, 27% sucrose to the recipe. As, the three ethnic groups significant differences in test of sweetness in sucrose solutions(79%). Korean(a=1.164) to be the most sweetness, compared to Japanese(a=1.063) and Chinese(a=0.999). All ethnic groups preferred $3{\sim}7%$ solution, and Korean than Japanese and Chinese. Ethnic groups significant differences in sweetness of the julienned radish salad 21% sucrose. Korean(a=1.054) appeared to be the most able to detect the sweetness, compared to their Japanese(a=0.785) and Chinese(a=0.642). Both Korean and Japanese the strongest preference for the 15% julienned radish salad, the Chinese preferred the 21%. The abilities of ethnic groups to detect the sweetness in bulgogi significant differences high concentration(more than 27%), and the result of regression analysis on the awareness of sweet taste order Korean(a=0.918), Japanese(a=0.832), Chinese(a=0.690). All groups preferred the $9{\sim}21%$ bulgogi the most, Japanese showed higher preference 15% bulgogi than did Korean and Chinese.

• Culinary science and hospitality research
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• v.4
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• pp.211-224
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• 1998

This study is research about coinage and interpretation of Japanese Menus in luxury hotels in Seoul. Japanese Menus consist of three categories. These can be expressed A+B+C groupings. A represents Ingredients, C represents the cooking method, while B shows the name of a region(B1), the seasoning(B2), and a word that expresses the shape of the food(B3), etc. B can be flexible in meaning. However, the setting, A+B+C, is not always used strictly for these category meanings. Ingredients, A, is sometimes used independently(ex, ぃくとろろ), and at other times B1 + C, B2 + C or B3 + C are used. Sometimes A+C is used without B. The most general expression is Ingredients + the method for cooking(A+C Type). By knowing the menu description the food type and cooking method can be discovered. Most concrete method is Ingredients + procedure for seasoning + cooking method(A+B2+C Type) show how something is made and what kind of seasoning. This method is frequently used for roasted dishes with seasoning. Food which is expressed by A, Ingredients, does not require a complicated cooking process and is fixed by a conventional cooking process without any explanation ; delicacies(珍味), an hors d'oeuvres(前菜), sushi(Japanese vinegared rice delicacies) and sliced raw fish. There are two obstacles in interpreting Japanese Menus. First, we cannot look up the menu words easily in a dictionary because the mixing of Chinese Characters and the pronunciation of them differs from Korean chinese characters. Secondly, the names of Japanese food are inserted with a name of a place or another symbolic word, so they sometimes cannot be translated. We should offer various and accurate information for foreign customers because various Non-Japanese people use these restaurants frequently. This will enable them to enjoy themselves more comfortably. Therefore, you should decide the words carefully and provide an explanation about the complicated parts of the Menu when you work with Menu copywriter.

• The Plant Pathology Journal
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• v.21 no.2
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• pp.119-126
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• 2005

Genomic and phenotypic characteristics of the bacterial strains of Pseudomonas syringae pv. actinidiae and P. syringae pv. syringae collected from several kiwifruit orchards of Korea were investigated and compared with those from Japan to elucidate their phylogenic relationships. All the strains of P. syringae pv. actinidiae and pv. syringae tested were sensitive to copper sulfate but Korean and Japanese strains showed quite different responses to streptomycin. Korean strains were sensitive to streptomycin, but most of the Japanese strains of P. syringae pv. actinidiae were highly resistant to streptomycin. Japanese strains were also relatively more resistant to oxytetracycline than Korean strains. Plasmid profiles were not valuable to distinguish Korean strains of P. syringae pv. actinidiae frombJapanese strains. One or more indigenous plasmids with more than 15 kb in size were detected in all strains of P. syringae pv. actinidiae, but the number and sizes of plasmids harbored in P. syringae pv. actinidiae were variable among the strains regardless of their geographic origins. There also observed no significant relationship among resistance levels of the strains of P. syringae pv. actinidiae to antibiotics, their pathogenicity and plasmid profiles. RAPD profiles were useful to analyze the strains of P. syringae pv. actinidiae and pv. syringae. All the strains of P. syringae pv. actinidiae fell into a wide cluster separated from the strains of P. syringae pv. syringae, but Korean strains of P. syringae pv. actinidiae were separated from Japanese strains. The results support that Korean and Japanese strains of P. syringae pv. actinidiae may have different phylogenic origins.