• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.808-816
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• 2011

The aim of this study was to compare the American, Chinese, and Japanese consumers' usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was 'the interaction' and the least one was 'the diversity'. The most commonly informed Korean restaurants-related content through the on and off-line media was 'the general information, such as location, telephone number, and operation hour'. Korean restaurants-related content that the respondents' most interested in was 'the information of menu and price'. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1434-1439
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• 1999

The chemical characteristics of flesh and pomace of Japanese apricot were investigated. The moisture contents of flesh and pomace of Japanese apricot were 89.94% and 91.39%. Free sugars and sugar-derivatives of Japanese apricot flesh (JAF), were 0.77% glucose, 0.47% fructose, 0.35% mannitol and 0.47% sorbitol, and of Japanese apricot pomace (JAP) were 0.01% glucose, 0.09% fructose, 0.38% mannitol and 0.06% sorbitol, respectively. The organic acids of flesh and pomace of Japanese apricot were citric acid, malic acid and oxalic acid. The predominant minerals in flesh and pomace of Japanese apricot were K, P, Ca and Al. The contents of dietary fiber (DF) in JAF were 2.94% of insoluble dietary fiber (IDF), 1.07% of soluble dietary fiber (SDF) and 4.01% of total dietary fiber (TDF). IDF of JAP were 6.25%, SDF 0.51% and TDF, 6.76%.

• 축산식품과학과 산업
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• v.8 no.1
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• pp.64-73
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• 2019

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.492-502
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• 2016

Purpose: The purposes of this study were to identify the segments of the Home Meal Replacement (HMR) market according to food-related lifestyle of Japanese consumers, and to investigate its demographic characteristics, the HMR purchase status and needs of new HMR product development. Methods: A total of 2,720 domestic consumers living in Japan were surveyed using a self-administered questionnaire and 488 responses were returned. Excluding responses with significant missing data, 467 responses were used for data analysis. Results: As a result of cluster analysis, three consumer segments were identified. The diet-highly concerned segment had the highest food-related lifestyle score, followed by the diet-moderately concerned segment, and the diet-unconcerned segment (p<0.001). A significant difference in demographic characteristics among the three segments was found with respect to the type of residence (p<0.05). There were significant differences in the main place (p<0.01) and average expense (p<0.001) for HMR purchases by food-related lifestyle segments. In the case of new HMR products that need further development, 'low-sodium products' had the highest demand scores in all three segments. In the diet-highly concerned segment, the mean scores of demand for new products were significantly higher than those in the other segments (p<0.001). Conclusion: The findings of this study can be used to develop new products for the Japanese' HMR market. The segments identified in this study should be updated and revised regularly to reflect changes in the characteristics of each food-related lifestyle segment.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.2
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• pp.253-256
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• 2015

This study was performed to investigate the growth characteristics and inorganic components of Codonopsis lanceolata regarding regional differences. The plant height of Japanese Codonopsis lanceolata was 373.6 cm, so it's revealed that it has more vigorous growth than Korean won. The flowering time of Korean Codonopsis lanceolata was 2 weeks faster than Japanese one. Total fresh weight of root was 41.0 g and 39.0 g for Korean and Japanese respectively, thus, no significance difference was found. However, regarding fresh weight, Korean one had a more fresh weight (35.4 g) of main root parts, but Japanese one had a more fresh weight (9.6 g) of the lateral root part. Each inorganic component was found more in the aboveground parts, regardless of the region and the content of K was the largest. Regarding the content of macroelements for each part of Codonopsis lanceolata, the content of Na, Mg, P, S, and Ca in Korean Codonopsis lanceolata was found the highest on the leaf, followed by stem and root. In the case of Japanese Codonopsis lanceolata, same result was found on the content of Mg and Ca, however, the highest content of Na and P was found in the stem.

• Journal of Food Hygiene and Safety
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• v.31 no.3
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• pp.167-175
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• 2016

After Fukushima Daiichi nuclear disaster, Korean government banned to import of Japanese fishery products that comes from north region of Japan. As 'fishery product trade dispute' between Korea and Japan is still in progress, consumers have been threatened their food safety. This study is to examine the factors influencing consumer's risk perception to Japanese fishery products and risk taking behavior. Survey was conducted with 1,500 adult during sep-oct 2012. The result can represent the role of affect with risk perception of Japanese fishery product. People who have negative affect to Japanese fishery products have higher risk perception. Also negative affection can influence to risk taking behavior. However the degree of fatalism is not significant factor to risk taking behavior.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.42-49
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• 1999

The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was ‘good’, and 65.4% answered ‘good’ for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is ‘Korea’. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, ‘Kimchi is stamina food’ had the highest score of 4.17${\pm}$1.11 from male and 4.25${\pm}$0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).

• Bulletin of Food Technology
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• v.23 no.3
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• pp.428-434
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• 2010

• Food Science and Preservation
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• v.18 no.5
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• pp.803-810
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• 2011

This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, ${\gamma}$-aminobutyric acid, alanine and isoleucine. The ${\gamma}$-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.