• 수산해양교육연구
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• 제23권3호
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• pp.433-444
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• 2011

The purpose of this study is to examine the task of the policy on the collecting cargoes of the Japanese container ports. Although the ports of Asia countries such as China, South Korea have increased the amount of cargoes dramatically since the latter half of 1990s, the amount of cargoes Japanese container ports deal with have increased within narrow limits. As a result of this trend, the position of Japanese ports as hub-ports has been falling down. The times of main liners linked with North America and Europe stopping at Japanese ports have continued to decrease. So Japan container ports need the policy to increase the amount of cargoes in order to avoid becoming feeder ports. This policy is to collect domestic cargoes which are transshipped in Asia ports such as Busan port from Japanese regional ports to core ports. By collecting domestic cargoes to Japanese core ports intensively, the times of international main liners stopping at Japanese core ports will increase. It's important to support the domestic liners linking between Japanese regional ports and core ports in order to collecting domestic cargoes to Japanese core ports effectively. In addition the role of Japanese government to achieve the coordination between Japanese regional ports and core ports is indispensable.

• 음성과학
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• 제11권3호
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• pp.69-81
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• 2004

The purpose of this experimental study was to investigate characteristics of Korean vowels uttered by Japanese speakers. Eight Korean Vowels were uttered three times by ten male Korean and Japanese, female Korean and Japanese, respectively. Formant Frequencies were measured from sound spectrograms made by the Pitch Works. Results showed that female Japanese speakers uttered Korean vowels more similar to those uttered by Korean native speakers than did male Japanese speakers.. In particular, male Japanese speakers have articulatory problems pronouncing the back vowels(/ㅓ/, /ㅡ/, /ㅜ/). It appears that the width of male speakers' articulatory movements is comparatively narrower than those of female speakers.

• 복식
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• 제54권2호
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• pp.121-133
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• 2004

This study is about japanese national suit. women's standard dress, and mompe, which were used as a means of controlling people's life and simplifying people's clothing during the chinese-japanese war(1937) and the pacific war(1941-1945). National suit was a semi-military uniform for men and it was the western style suit composed of jacket, under shirt, and pants. National suit was not popular during the early war, but it became popular afterward. Women's standard dress had the two kinds of styles : the kimono and the western style. Women's standard dress was not popularly distributed. Instead, many japanese women wore mompe, the active wear of standard dress. Almost all of japanese women wore mompe by the end of war because of its practical use. The effects of national suit, standard dress, and mompe on the rapid westernization of postwar japanese clothing can be summarized as follows. First, national suit and standard dress contributed to the official acceptance of the western clothes as japanese daily clothes. Second, national suit, standard dress, and mompe changed the traditional view of japanese on clothing and caused the rapid westernization of japanese clothing with the high emphasis on the practical and functional use of clothing. Especially, as japanese women wore mompe as the outer garment, mompe affected the view of japanese on women's body and it served as an important stimulus to speed the westernization of japanese women's clothing.

• 대한음성학회지:말소리
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• 제63호
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• pp.47-66
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• 2007

This study aims at exploring the degree of phonetic similarity between Korean and Japanese vowels in terms of acoustic features by performing the speech production test on Korean speakers and Japanese speakers. For this purpose, the speech of 16 Japanese speakers for Japanese speech data, and the speech of 16 Korean speakers for Korean speech data were utilized. The findings in assessing the degree of the similarity of the 7 nearest equivalents of the Korean and Japanese vowels are as follows: First, Korean /i/ and /e/ turned out to display no significant differences in terms of F1 and F2 with their counterparts, Japanese /i/ and /e/, and the distribution of F1 and F2 of Korean /i/ and /e/ in the distributional map completely overlapped with Japanese /i/ and /e/. Accordingly, Korean /i/ and /e/ were believed to be "identical." Second, Korean /a/, /o/, and /i/ displayed a significant difference in either F1 or F2, but showed a great similarity in distribution of F1 and F2 with Japanese /a/, /o/, and /m/ respectively. Korean /a/ /o/, and /i/, therefore, were categorized as very similar to Japanese vowels. Third, Korean /u/, which has the counterpart /m/ in Japanese, showed a significant difference in both F1 and F2, and only half of the distribution overlapped. Thus, Korean /u/ was analyzed as being a moderately similar vowel to Japanese vowels. Fourth, Korean /${\wedge}$/ did not have a close counterpart in Japanese, and was classified as "the least similar vowel."

• 대한음성학회지:말소리
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• 제33_34호
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• pp.57-69
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• 1997

In this paper, 1 will try to examine the aspects of formants, based on the LPC analysis. In this analysis, five Japanese vowels (a, i, u, e, o) will experience two kinds of experiments: vowels in isolated forms, and vowels in carrier sentences. The analysis results of Japanese vowels of the Japanese natives show a peculiar feature that Japanese vowels form respective vowel groups. Each Japanese vowel makes a statistically significant difference. In the Fl analysis of the vowels grouped by the informant's sex, Japanese vowel (a) shows the greatest standard deviation without regard to the informant's sex. In the F2 analysis of Japanese vowels, each vowel has a statistically significant difference. The fact that the male's [u] shows great standard deviation means that there is a great difference of the frontness of the tongue among the Japanese males in articulating [u]. Isolated vowels and carried vowels show statistically little significance between Fl and F2 frequency values. In another contrastive analysis between the isolated vowel group and the carried vowel group, whether a vowel is articulated in isolation or in a sentence appears to have little effect on its formant frequency.

• 한국음향학회:학술대회논문집
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• 한국음향학회 1999년도 학술발표대회 논문집 제18권 2호
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• pp.325-328
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• 1999

The aim of this paper is to measure the duration of Japanese 'sokuon' [t/k] and 'haneron' [m/n] pronounced by Korean and Japanese. It is revealed in this study that gemination of the Japanese 'sokuon' in Korean pronunciation lasts 1.5 times longer than a single consonant, whereas it lasts 2 times longer in Japanese pronunciation. The difference between Korean and Japanese seems to show the difficulty of perceiving and learning a foreign rhythmic pattern non-existent in the leaner's language. The gemination of [s] phoneme lasts 2 times as long as a single consonant in both Korean and Japanese pronunciation. On average, the duration of Japanese 'sokuon' [t/k/s] is 1.7 times longer than a single consonant in Korean pronunciation, whereas 2 times longer in Japanese pronunciation. The pronunciation of Japanese 'haneruon' by either Korean or Japanese produces a similar result: 1) gemination lasts longer than a single consonant, 2) the duration of the single [m] is longer than that of the single [n]; 3) gemination of [n] is 3 times as long as a single [n], whereas gemination of [m] is 2 times as long as a single [m].

• 한국조리학회지
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• 제12권1호
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• 한국식생활문화학회지
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• 제18권6호
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• pp.506-514
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• 2003

The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreased but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increased in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at $25^{\circ}C$. Based on physical, rheological and sensory evaluation, addition of 4.7{\sim}9.4% Japanese apricot flesh suggested to be acceptable for processing bread.

• 대한음성학회:학술대회논문집
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• 대한음성학회 2000년도 7월 학술대회지
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• pp.88-95
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• 2000

This paper attempts to investigate characteristic features of Japanese EFL learners' English intonation and how their Japanese accents are affecting their English intonation, focusing on a comparison between the accent patterns of Japanese compounds and the stress patterns of English compounds. It is based on research dedicated to helping to improve the teaching and learning of English intonation (prosody) for Japanese EFL learners. It examines the Fundamental Frequency (henceforth Fx) contours of two EFL college students, one specializing in English and the other in Japanese. Both of them may be considered upper intermediate EFL students with their TOEFL (Test of English as a Foreign Language) scores ranging between 500 and 550.

• 동아시아식생활학회지
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• 제14권2호
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.