• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.93-108
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• 1994

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.

• Journal of Korean Home Economics Education Association
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• v.13 no.2
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• pp.1-14
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• 2001

The purpose of this study was to find out and advocate the intake of vitamin A and C rich foods in Korean people. Forty kinds of vitamin A and C rich foods were selected by the vitamin quantity in 100g edible portion. in single serving size. and by the 1997 national food supply data. The results were summarized as follows. 1. The vitamin A rich foods 1) The food sources of vitamin A presented in the middle and high school home economics textbooks were liver. egg/egg yolk. milk/dairy products. and green and yellow vegetables. etc. 2) The vitamin A rich foods by 100g edible portion ere in order of red pepper(dried). laver(dried). carrot. meat edible viscera. eel. etc. And the vitamin A rich foods by the vitamin A content in single serving size were in order of carrot. eel. meat edible viscera. water shield. red pepper(dried). etc. 3) The vitamin A suppling foods according to the 1997 national food supply data were in order of red pepper(dried). meat edible viscera. laver. carrot. etc. The green and yellow vegetables. fish and shellfish. and seaweeds were the most important sources of vitamin A in Korean. 2. The vitamin C rich foods 1) The food sources of vitamin C presented in the textbooks of middle and high school were strawberry. citrus fruits. and vegetables such as spinach. chinese cabbage. radish. crown daisy. etc. 2) The vitamin C rich foods on the basis of the vitamin C content in 100g edible portion were in order of sweet pepper. goose berry. citron. strawberry. water shield. etc. And the vitamin C rich foods by the quantity in single serving size were in order of strawberry. goose berry. citron. sweet pepper. lemon. etc. 3) The vitamin C suppling foods according to the 1997 national food supply data were in order of chinese cabbage. radish. citrus fruits. strawberry. etc. Not only vegetables and fruits but also seaweeds like dried laver and sea mustard were the most important source of vitamin C in korean.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.277-293
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• 2008

We conducted a consensual, expansive, and successive study to compare cultural differences and similarities between Korean, Chinese and Japanese's Seasonal Festivals and Foods documentarily. It showed interesting results that the three countries had celebrated with similar meanings, and shared similar events and special foods. Seasonal Festivals happen throughout the year sequentially: the New Year Day, January $15^{th}$(first full moon festival), March $3^{rd}$(double three day), May $5^{th}$(double five day), July $7^{th}$(double seven day) and finally the Year Farewell Festival. While, the festival of a royal birthday of Buddha happens on April $8^{th}$ in both countries: Korea and Japan. There is also one of the big festivals called the harvest moon festival on August $15^{th}$, and this event celebrates with special foods both in Korea and China. On December $23^{th}$, it is a special day for both Chinese and Japanese, but they celebrate the day with different meanings to it. Three countries have a special seasonal event celebrated each other. Koreans have a special event called Sambok to overcome summer with special food during a middle of June to the beginning of July. Chinese have a special event for overcoming winter with soup on December $8^{th}$. Japanese have a special event with rice cake to safety on January $11^{th}$. On these seasonal festivals, it is different to note that two different kinds of calendars are used. The lunar calendar is used by Koreans and Chinese whereas the solar calendar is used by Japanese. Because of the similarity in Buddhism, and agricultural industry, and especially sharing Chinese Characters in words, these three countries have in common in many ways to celebrate Seasonal Festival, and it is very unique custom in the world. Nowadays; however, these traditional events and special foods are changing in more simplified version and almost disappearing in all three countries. Therefore, we suggest that the Seasonal Festivals and Foods should be more emphasized in flourishing and exchanging between Korea, China and Japan.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.13
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• pp.5293-5298
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• 2014

To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.238-245
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• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.296-307
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• 2019

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

• Korean Journal of Community Nutrition
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• v.29 no.4
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• pp.318-335
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• 2024

Objectives: Despite the growing market share of online grocery shopping, there is a need to understand customer perceived value due to the ongoing advancements in information technology. This study explores the connections between attributes, consequences, and values. Additionally, it conducts a cross-country comparison of consumers' online grocery shopping behaviors to gain a deeper understanding of consumer market segments and any potential variations among them. Methods: Data was collected through an online questionnaire survey conducted from May 1 to 15, 2024, targeting 400 consumers in Seoul, Korea, and Shanghai, China, who have experience with online grocery shopping. The survey utilized the Means-End Chain theory and association pattern technique hard laddering. Data collation and analysis were conducted using the IBM SPSS Statistics 28.0 program. The LadderUX software was employed to analyze the links between attributes, consequences, and values and create the consumer purchasing process's implication matrix and hierarchical value map (HVM). Results: The study identified key attributes that influence online grocery shopping decisions, including delivery service, price, freshness, and quality. Korean consumers demonstrated a higher sensitivity to price (19.0%) and delivery service (17.0%). In contrast, Chinese consumers prioritized delivery service (15.0%) and after-sales service (14.8%). Commonly cited consequences included time saving (12.6% for Koreans, 11.3% for Chinese), whereas prevalent values encompassed convenience (36.8% for Koreans, 19.6% for Chinese) and economic value (26.6% for Koreans, 14.7% for Chinese). The HVM underscored these insights, highlighting diverse consumer preferences and country-specific nuances. Conclusions: The findings highlight the current state of online food consumption and consumers' value systems, revealing variations among countries. These findings offer empirical insights that can be used to create customized global marketing strategies that resonate with various consumer preferences and market dynamics.

• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.467-478
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• 2011

This study examines international tourists 'perceived images and service quality of Korean foods. A survey was conducted to international tourists(Chinese, Japanese, American) visiting Korea. The results of study show that there is a significant difference in several attributes of Korean traditional foods as perceived by international tourists along their nationality. Particularly, American tourists tend to highly evaluate Korean foods as ones good for health. The perceived attractiveness of Korean foods in terms of color and shape is higher for Chinese and Americans than Japanese. A distinct difference is also found in the importance and performance attributes of perceived quality of Korean foods by the nationality of tourists. The results of IPA for the perceived quality of Korean traditional foods show that the restaurant facility and atmosphere are identified as the ones that need to be improved across all the tourists.