• Title/Summary/Keyword: Sushi

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Sushi Consumption Behavior of Koreans according to Food-related Lifestyle Type among Consumers (외식 소비자의 식생활 라이프스타일에 따른 초밥 소비행동 분석)

  • Lee, Kyung-Won;Chung, Hee-Chung;Cho, Mi-Sook
    • Journal of the Korean Society of Food Culture
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    • v.26 no.6
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    • pp.574-582
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    • 2011
  • The aim of this study was to classify Korean consumers based on their food-related lifestyle type, and to investigate the relationship between sushi consumption and food-related lifestyle type. Self-reported questionnaires were completed by 300 Korean adults. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, cluster analysis, ANOVA, and chi-square test. A factor analysis extracted four factors comprising foodrelated lifestyle, which we named Health-seeking (factor 1), Taste-seeking (factor 2), Convenience-seeking (factor 3), and Economy-seeking (factor 4). According to a cluster analysis based on those four factors, consumers were classified into three clusters. Cluster 1 was the Taste and Health-seeking cluster, Cluster 2 was the Convenience-seeking cluster, and Cluster 3 was the Passive Eating Habits cluster. The results also indicated that the selection attributes of each cluster were significantly different in terms of perception, the global state of sushi, sushi preference, frequency, companions, place of sushi consumption, and preference for different sushi sub-ingredients. Based on these results, consumer characteristics in the sushi market are discussed.

A Study on the Acquisition of Usage Statistics based on SUSHI Project (SUSHI 기반 학술정보 이용통계 수집 모델 연구)

  • Kim, Sun-Tae;Lim, seok-Jong
    • Proceedings of the Korea Contents Association Conference
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    • 2007.11a
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    • pp.35-39
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    • 2007
  • Recently Usage statistics are widely available from online content providers. However. the statistics are not yet available in a consistent data container and the administrative cost of individual provider-by-provider downloads is high. The Standardized Usage Statistics Harvesting Initiative (SUSHI) is developing an automated request and response protocol for moving Project COUNTER (Counting Online Usage of Networked Electronic Resources) Code of Practice usage statistics from providers to library electronic repositories. SUSHI will help libraries make better decisions by reducing the administrative overhead of using Project COUNTER statistics. Publishers in the recording and exchange of usage statistics for electronic resources, initially journals and databases. By following COUNTER's Code of Practice, vendors can provide library customers with Excel or CSV (comma delimited) files of usage data using COUNTER's standardized formats and data elements. The result is a consistent, credible, and compatible set of usage data from multiple content providers. On this study, We propose the acquisition model of usage data based on SUSHI for KESLI that is overseas electronic journal consortium in korea.

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Changes by Rigor Mortis of Flounder, Seabream with Different Storage Time and Quality Characteristics of Sushi Making (저장 시간을 달리한 광어, 도미의 사후 경직에 따른 변화와 생선초밥의 품질 특성)

  • Sung Ki-Hyub;Chae Kyung-Yeon;Hong Jin-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.4
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    • pp.438-446
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    • 2006
  • The aim of this study was to determine the optimum storage time of flounder and seabream for the preparation of flatfish and sushi. With increasing storage time(0-6 hours) at 4$^{\circ}C$, the moisture, -and fat contents of flounder and seabream flatfish decreased while the total number of bacteria increased. Eicosapentaenoic acid and palmitic acid had the highest content in the flatfish fatty acid composition. The pH of flounder and seabream flatfish both decreased at 4 and 3 hours, respectively, and then increased. With increasing storage time, the hardness and cohesiveness decreased, while the springiness, gumminess,-and chewiness initially increased but then decreased. The rigor mortis increased with increasing storage time and the K values of flounder and seabream flatfish both increased at 4 and 3 hours, respectively, and then decreased, whereas ATP contents decreased and then increased. In the sensory evaluation of sushi, the flounder sushi with flatfish stored for 4 hours and the seabream sushi with flatfish stored for 3 hours were found to be the best making condition.

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Auto Sushi Conveyer-Belt Payment System Using UHF RFID Dishes (UHF RFID 접시를 사용한 자동회전초밥 자동결제시스템)

  • Nam, Seahyeon;Yim, Yongho;Jung, Haeyong;Seok, Juwan;Chung, You Chung
    • The Journal of Korean Institute of Communications and Information Sciences
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    • v.39C no.12
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    • pp.1225-1229
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    • 2014
  • This paper introduces a development of the auto sushi conveyer-belt payment system using UHF RFID dishes. In a sushi bar, instead of counting the number of the finished sushi dishes, sushi dishes with the UHF RFID have been used in the auto payment system to have accuracy and convenience. To recognize each dish, the UHF RFID tag has been designed, and auto-payment system has been developed. The UHF RFID tag under the dish has been recognized by an RFID reader, and the auto RFID payment system shows the total price of the finished dishes based on the color and number of dishes automatically. The performance of the developed UHF RFID tag and auto RFID payment system have been measured and verified.

A Study on Sushi Choice and Consumer Behavior Depending on Food-related Lifestyle (국내 거주 외국인들의 식생활 라이프 스타일에 따른 초밥 선택 속성 및 행동에 관한 연구)

  • Kim, Jung Ha;Park, Jae Young;Lee, Kyung Won;Chung, Hee Chung;Oh, Ji Eun;Cho, Mi Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.2
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    • pp.119-132
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    • 2013
  • The aim of this study was to identify sushi choices underlying food-related lifestyle and to study the sushi attribute. The Food Choice Questionnaire (FCQ), the most popular tool for lifestyle research, which measures the relative importance of nine factors important in food choice, and food-related lifestyle was administered to 200 Americans (over 20 years of age) residing in Korea. From an analysis of food-related lifestyle through factor analysis, four factors emerged: health, taste, economy, and convenience. The Food Choice Questionnaire (FCQ) structure was verified using factor analysis, and eight factors were found: mood, natural content, health, sensory appeal, convenience, weight control, familiarity and price. These data are important in demonstrating the different motives underlying sushi choice. Moreover, the results suggest that an American's food-related lifestyle is considerably different in consumer behavior and sushi choice. Further research is needed to test our hypotheses.

Monitoring of Commercial Products Sold on Sushi Buffet Restaurants in South Korea using DNA Barcode Information (국내 대형 초밥 뷔페에서 사용되는 수산물의 원재료 모니터링 연구)

  • Kang, Tae Sun
    • Journal of Food Hygiene and Safety
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    • v.35 no.1
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    • pp.45-50
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    • 2020
  • In this study, seafood products (n=26) sold on sushi buffet restaurants in the city of Wonju were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). NCBI BLAST database was screened with the barcode sequences analyzed as a query for species identification. The BLAST search revealed that fifteen samples (58%) analyzed were consistent with their labeling information; however, the ingredients used in seven samples (27%) were not compliant with their label information. In the case of these mislabeled products, ingredients for sutchi catfish sushi and cherry bass sashimi were identified as Pangasianodon hypophthalmus and Lampris guttatus, respectively. For Japanese flying-fish roe sushi and Pacific herring roe sushi, roe of Mallotus villosus was used as an ingredient. Amphioctopus fangsiao and A. membranaceus were used in octopus sushi and soybean-marinated squid products, respectively. This monitoring result can contribute to the protection of consumer rights and the reduction of fraudulent practices in the food industry.

Quality Characteristics of Rice Varieties Suitable for Sushi (초밥에 적합한 품종의 품질특성)

  • Hong, Yoon-Jung;Lee, Jeong-Heui;Oh, Sea-Kwan;Yoon, Mi-Ra;Choi, Im-Soo;Park, Jeong-Hwa;Chung, Hee-Chung;Cho, Mi-Sook;Lee, Jeom-Sig;Kim, Chung-Kon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.57 no.4
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    • pp.436-440
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    • 2012
  • This study was carried out to find optimal rice varieties and selection index for sushi. The suitability tests about appearance and palatability were conducted by 31 professional sushi chefs and the physicochemical and pasting properties of the selected 7 rice varieties (Koshihikari, Dami, Deuraechan, Boramchan, Juanbyeo, Sindongjin and Hopum) of milled and cooked rice were evaluated. According to the adaptability for sushi shape and taste of rice, Hopum and Sindongjin showed more suitable appearance and taste than others. Also, they showed remarkable pasting properties similar to Koshihikari which is widely known as a suitable for sushi. In the relationship between suitability and pasting properties for sushi, peak viscosity and breakdown viscosity showed highly positive correlation, and setback viscosity showed negative correlation. These results suggest that pasting properties can be applied to select the suitable varieties for sushi.

Microbial Contamination Analysis to Assess the Safety of Marketplace Sushi (유통중인 생선초밥의 오염 미생물 분석)

  • Cho, Sun-Kyung;Moon, Bo-Youn;Park, Jong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.41 no.3
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    • pp.334-338
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    • 2009
  • To determine the contamination status of Sushi fish and rice, seventy-nine samples of Sushi were collected from wholesale markets and Japanese restaurants within the Seoul area and subsequently analyzed for food-borne pathogens. Total aerobic counts ranged from 4 to 6 log CFU/g for the sliced raw fish, and from 3 to 5 log CFU/g for the boiled rice. Higher levels of contamination were detected in bream and shrimp Sushi versus other types. Coliform counts of 3-4 log CFU/g were detected in the sliced raw fish, whereas levels in the boiled rice were one log CFU/g lower compared to the raw fish. The raw Sushi fish had higher amounts of contamination than the boiled rice, however, E.coli was not detected. The prevalence rates of pathogens, namely Staphylococcus aureus and Bacillus cereus, in the raw fish were 17% and 10%, respectively. Similarly, the prevalence rates in the boiled rice were 11% and 8% for S. aureus and B.cereus, respectively. Salmonella and Listeria monocytogenes were also detected; however, other pathogens such as Vibrio parahaemolyticus, Clostridium perfrigens, and Yersinia enterocolitica were not detected. Among the high contaminating pathogens, B.cereus was found in 13% of samples from the wholesale markets, while S.aureus was found in 30% of samples from the Japanese restaurants. Therefore, these data suggest that the primary microbial hazard factors for Sushi are S. aureus and B. cereus, in addition to V. parahaemolyticus, and further risk assessments should focus on those pathogens.

The Influence Factors on Customer Satisfaction and Loyalty in Distribution: An Empirical Study on Sushi Tei Restaurant, Jakarta

  • ANDRIYANI, Nova;HIDAYAT, Z.
    • 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.

Quantitative Microbial Risk Assessment of Non-thermal Processed Japanese Foods Using Monte Carlo Simulation (몬테카를로 시뮬레이션을 이용한 일식메뉴 중 비가열 처리 식품의 정량적 위해평가)

  • Song, Ju-Hyun;Choi, Yu-Jin;Nang, Hyo-Min;Lee, Kwang-Geun
    • Food Engineering Progress
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    • v.13 no.1
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    • pp.56-63
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    • 2009
  • The aim of this study was to control the outbreak of food pathogen through quantitative microbial risk assessment (QMRA). We used Monte Calro Simulation (MCS) to predict contamination levels of Staphylococcus aureus on the raw materials, equipments and cook in Japanese restaurant located in Seoul. The result of sensitivity analysis showed that the most significant factor for the outbreak of food pathogen was consumption temperature and storage time. In shrimp and octopus sushi, 'consumption temperature' was the highest sensitivity value of 0.419 followed by 'storage time' of 0.374. To increase safety of sushi, consumers should have sushi as soon as possible after cooking. In sushi 'storage time after cooking' was determined as Critical Control Point (CCP). To determine Control Limit (CL), Scenario Analysis (SA) was carried out. In sushi, SA was carried out using storage time as a unit condition. Safety level of S. aureus was set lower than 5 log CFU/g. After 2 hr 'storage time' the number of S. aureus increased to 3.908 log CFU/g. Therefore, 'storage time' of sushi was set as CL in case of room temperature storage.