Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Syudy on the Preference of Japanese Food in Capital area

수도권을 중심으로 한국인의 일본음식 선호도에 관한 연구

  • Shin, Min-Ja (Dept. of Culinary Science and Art, Kyunghee University) ;
  • Kim, Bo-Sung (Dept. of Culinary Science and Art, Kyunghee University) ;
  • Lee, Soo-Bum (Dept. of Culinary Science and Art, Kyunghee University)
  • 신민자 (경희대학교 호텔관광대학 조리과학과) ;
  • 김보성 (경희대학교 호텔관광대학 조리과학과) ;
  • 이수범 (경희대학교 호텔관광대학 조리과학과)
  • Published : 2005.12.31
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Abstract

The purpose of this study was to investigate the preference of the general public about Japanese foods. Self-adminitered questionnaires were collected from 217 residents in seoul and its vicinities. Data was analysed by chi-square test, t-test and one-way ANOVA. The preference of Japanese food was generally high except for the items. These was a significant difference in the average score of preference for each kind of Japanese food according to gender and age. Saengsunchobab, Saewootuegim, Gowangawhae, Yhachai tuegim, Naembiwoodong and kimchobab are highly preferred Japanese foods, whereas Domijiri, Moduemnaembi, Haesamchowhae and Mooneachowhae are poorly considered among the general public.

Keywords

References

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