• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.333-345
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• 2003

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, $\cal{X}^2-test$ and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said 'simple' or 'logical' (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p<0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of 'liking and satisfaction' (33%), 'for health' (32%), 'for relieve hunger' (18%) and 'convenience' (17%). In case of Japanese, it was revealed in the order of 'for health' (61%), 'liking and satisfaction' (20%), 'to relieve hunger' (16%) and 'convenience' (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4-5 of food culture while Japanese showed level 5.

• Journal of the Korean Society of Costume
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• v.53 no.6
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• pp.11-23
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• 2003

Japonese woodblock printing has been accepted with a great curiosity at first, and it has been called as 'Japonisme' or 'Japonaiserie' in which the school of Impressionism accepted the Japanese type of art and developed it in Europe. The term of Japonisme is the concept that does not refer to one style but to the taste for Japanese painting, craft, fashion and the like in Europe proved as the historical phenomenon through Japanese works. That is, it means every Japanese disposition including all artistic techniques and contents relating to Japanese tastes in Europe. Fashion of dress as Japanese expressed in European painting works not only symbolizes the 'modernity' expressive of the aspiration and nostalgia for Japan but presents the Japan of exotic taste as the inquisitive object of sexual interest. And the expressive method of the peculiar the beauty of the body was described in Japanese painting works because of the fashion characteristics that the frontal side of Japanese clothing was presented in a more decorative and formative way than its reverse side due to decorative design and belts. It could be found that this was introduced actively into the painting works of the impressionist school. This study attempts to discuss the expressive style including the pictorial style, technique and theme shown in the accommodating process of Japanese painting in the Impressionistic school and investigate the phenomenon of Japonisme that was conducted in the western Europe. Accordingly, this study attempts to find out that clothing takes an important place as the aesthetic category of one historical point in time by investigating the Japanese clothing of the times shown in impressionist painting works and that clothing forms the stylistic characteristics and formative characteristics of painting. It could be found that dress existed not only as the instrument capable of illustrating the aesthetic attitude or will of the human being as visual identity but as plastic art and became the prime mover for reinterpreting and changing the plastic style of art frontier.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.59-64
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• 1998

In order to find causes of the difference in taste between Korean and Japanese soybean paste, comparian was made on the free amino acids composition in soybean paste in those two countries. It was found that the free amino acid composition of commercial soybean paste made in Korea was analogous to homemade soybean paste, and the commercial soybean paste made in Japan, was analogous to homemade soybean paste. And there was a similarity on the point that the glutamic acid content was the highest of all free amino acids content in both Korean and Japanese soybean pastes. There was a difference in the mean total free amino acids content between Korean and Japanese soybean paste. The mean ratio of the glutamic acid content to total free amino acid content in Korean and Japanese soybean paste was on the range of $11.5%{\sim}22.6%$ and $10.4%{\sim}12.5%$, respectively. These results suggest that glutamic acid determines taste in Korean and Japanese soybean paste.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.89-96
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• 2012

The purpose of this study was to evaluate the importance and satisfaction with Korean food for foreigners living in Busan with consideration for nationalities, for the sake of improving satisfaction with Korean food. The research was performed using questionnaires and conducted from August 14 to September 30, 2011 for 376 foreigners in Busan. Total mean scores for the importance (4.01/5.00) and satisfaction (3.59/5.00) of Korean food attributes were significantly different (p<0.01). The gaps of the importance score and satisfaction score were -0.91 for cleanliness of food, -0.74 for taste, -0.70 for quality, and -0.68 for smell. Mean scores of satisfaction for Americans and Europeans (3.69) and Southeast Asians (3.78) were significantly (p<0.01) higher than those of Japanese (3.44) and Chinese (3.43) descent. Notably high importance and low satisfaction attributes of Korean food broken down by nationality were cleanliness for Americans/Europeans; quality and cleanliness for Japanese; texture and price for Chinese; and taste, smell, and price for Southeast Asians. Attributes rated with high importance and satisfaction were health benefits, nutrition, and quality for Americans/Europeans, Chinese, and Southeast Asians; taste and price for Americans/Europeans and Japanese; and cleanliness for Chinese and Southeast Asians.

• Journal of Distribution Science
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• v.19 no.6
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• pp.51-64
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• 2021

Purpose: A restaurant is a business of the physical distribution of food and beverages which includes intercultural interaction. This research paper aims to examine the influence of Japanese taste as a product advantage, determining service quality factor in the restaurant business, the e-CRM that involves technology, social media campaigns to reach the target market of young people, and customer satisfaction on customer loyalty in Sushi Tei restaurant. This study also intends to find direct and indirect influence between the variables. Research design, data and methodology: Quantitative research was conducted using a survey method by distributing 100 questionnaires to Sushi Tei customers in Jakarta, consisting of Gen Z and Millennials. Samples were taken at each outlet in the Jakarta area on weekend and weekdays by purposive sampling. Data was generated by path analysis Results: The results showed that Japanese taste, service quality, and e-CRM significantly influence customer satisfaction and customer loyalty. However, social media campaigns failed to influence customer loyalty. As a result, customer satisfaction has a significant influence on customer loyalty within Sushi Tei restaurant. Conclusion: The study also proposed significant implications to develop and maintain a relationship with the customer to gain satisfaction and loyalty in the food and beverage industry.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.247-256
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• 2005

This study was performed by questionnaire to investigate the preference for Korean traditional foods and revisiting intentions of Japanese tourists. The Subjects were consisted of 280 Japanese tourists staying at Gyeongju and Busan area. The results of this study were as follows: Among the respondents, $61.1\%$ selected 'taste' as the most important factor affecting the preference for korean traditional foods. On the frequency of eating, 'over 8 times per year' scored as high as $27.9\%$. The motivation of eating Korean foods was answered as 'With visiting Korea' by $48.2\%$ Thirties and forties ate Korean traditional foods more often than the others did $61.8\%$ of the Japanese tourists intended to eat more Korean traditional foods in the future. But the necessity of hygienic improvement was pointed out by $32.1\%$ of the subjects. Male subjects wanted the improvement of nutrition, taste and storage, while females shape, color and packing. The preferred Korean traditional foods were 'Bulgogi', 'Kimgui', 'BaechooKimchi', 'Bibimbap', and 'Samgaetang' in the order. On the other hand, the preference for 'Soojeongkwa', 'Songpeon', 'Kalgooksoo', 'Injelmi' and 'Sikhye' was very low. Male subjects favoured 'Cholbap', 'Ogokhap', and 'Youkgaejang', while females liked better 'Oisobaki' and 'Ddukboki. The people who were over fifties preferred 'Ssalbap', 'Boribap', 'BaechooKimchi', and 'Ggakdugi' and forties liked 'Kongbap' and 'Kimhap' better. The most effectual food items provoking revisiting intention to Korea were 'Jeon', and 'Bap', 'Meon' and 'Jjigae' were ranked in next.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.23-27
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• 1988

The author scheduled to prepare a multilingual (Japanese-Korean-Chinese) vocabulary of dietary culture. In the preliminary stage, the words of taste perceptions were compiled and examined; thereafter, the relevant terms were defined, and a model of the trilingual vocabulary of taste perceptions was prepared.

• 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.

• Journal of Fashion Business
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• v.11 no.4
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• pp.232-246
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• 2007

The purpose of this study is to investigate aesthetic characteristics and aesthetic consciousness of the style that European fashion(Paris, London, Netherlands) has accepted the since $19^{th}$ century. The mode Japonisme's development process in around $20^{th}$ century and 21st century has 6 characteristics as follows; 1. Accepting kimono as dressing gown 2. Accepting kimono as Japanese style's objet of Japanese taste 3. Accepting Japanese textile's skills, patterns, and asymmetry. 4. Accepting kimono's formative nature : flat pattern, flexibility, style etc. 5. Shocking of Japanese style's beauty 6. Accepting characters and casual wear Japanese aesthetic consciousness expressed on unconstructed design or deconstructed design that is the aesthetic characteristic of Japanese fashion is , , and the aesthetic consciousness expressed on Zen(Seon) style, cartoons of character fashion, and costume play is .