Preferences of Japanese and Korean people for Japanese and Korean cuisines

Transcription

1 [ 資料 ] Preferences of Japanese and Korean people for Japanese and Korean cuisines Kim Jung Eun Natsu Hiroki Nakako Matsumoto Baewha Women s College, # Piloon-dong, Jongno-gu,, Korea Seitoku University,, Iwase, Matsudo-shi, Chiba, Kiryu University,, Kasagake-cho Asami, Midori-shi, Gunma,

2 Vol.No. 1. Introduction South Korea and Japan have similar climate because of geographic relations, and a lot of linkages in their food cultures due to the effects of China, etc. We have compared Korean and Japanese cuisines in ingredients, cooking methods, food preferences, and images on their dishes etc. For the comparison of ingredients, we researched the frequency of usage of ingredients shown in food composition tables of each country, and found that there isnt a significant difference regarding the kind and the frequency of ingredients that are commonly used although there are some differences in the methods for eating side dishes of meat and for using spices. Cooking and seasoning methods, seasoning and condiments, and spices etc. are compared with reference to recipe books in each country. It was found that there are significant correlations in the ingredients and cooking methods for side dishes, but other factors do not show significant differences, and the correlation in the use of condiments is relatively low. The food preferences of Korean and Japanese were studied by changing the amounts of salt and red pepper for kimchi Korean pickle, and the number of days for pickling etc. It was found that Korean prefer sour long-pickled kimchi with large amounts of red pepper and garlic compared with Japanese. This study is aimed at discussing the preference for dishes other than kimchi. In this study, we researched eating capacities of Japanese and Korean by reviewing Japanese students majoring in nutrition to eat Korean dishes and Korean students majoring in cooking to eat Japanese dishes. From this result, it is known that whether or not a dish is accepted depends on seasonings and soup stock in many cases. Therefore, Korean and Japanese dishes were cooked by seasoning them with Korean and Japanese soy sauces and soy bean paste and using the soup stock produced from kelp, dried bonito flakes, dried sardine, and dried codfish. We examined the overall desirability by a sensory evaluation, and we found some correlations between Japanese and Korean dishes. 2.Research method (1)Sample preparation and sensory evaluation 1)Sample preparation The Japanese ate a total of kinds of Korean dishes solid dishes and kinds of soup. Table summarizes their ingredients and cooking methods. The Korean dishes eaten by Japanese were boiled potatoes seasoned with soy sauce, grilled tofu with condiments, stir-fried dried sardine, namuru of royal fern, zucchini pancake, boiled chicken and jujube seasoned with soy sauce, bulgogi and japchae. Each dish was seasoned with Korean seasonings and with Japanese seasonings. For Korean soup, dried sardine, dried codfish, kelp, and dried bonito flakes were used in order to grasp the preference for soup stock. For soy bean paste soup, the soup stock of kelp and dried bonito flakes and the soup stock of dried sardine were used, and they were seasoned with Korean soy bean paste denjangand Japanese soy bean paste misoto produce kinds of soy bean paste soup. For bean sprouts soup, the soup stock of kelp and dried bonito flakes, and of dried sardine were used, and they were seasoned with salt. For wakame seaweed soup, the soup stock of kelp and dried bonito flakes, and of dried codfish were used, and they were Table 1 Ingredients & How to Adjust / Cook (Korean Cuisine) Food Item Ingredients How to Adjust / Cook Boiled potatoes seasoned with soy sauce Potato g Small sweet green pepper g Water ml Soy sauce ml Sugar g Grated garlic g Salad oil ml Grilled tofu with condiments Firm tofu g Soy sauce ml Green onion g Grated garlic g Sesame seed g Sesame oil ml Stir-fried dried sardine Dried sardine (edible portion) g Green pepper g Sesame oil ml Soy sauce ml Starch syrup g Grated garlic g Sugar g Sesame seed g Namuru of royal fern Boiled royal fern g Soy sauce g Green onion g Grated garlic g Sesame seed g Sesame oil ml. Peel the potato and cut to g each, soak in the water. Cut the end of the pepper and cut into half. Make seasoning mixture by mix water, soy sauce, sugar and grated garlic in a bowl. Heat the oil and fry the potatoes until it covered with oil. Add the seasoning mixture to the fried potatoes, cover with foil Let it cooked with medium heat. Check whether the potatoes are soft enough by piercing with a skewer Put in pepper and cook for minutes. Slice the tofu to g each. Mix soy sauce, chopped onion, grated garlic and sesame seed in a bowl. Heat the oil on the frying pan and cook the tofu on both sides. Pour / teaspoon of the seasoning mixture on the tofu. Cut the end of the pepper and cut into half. Mix soy sauce, starch syrup, sugar, grated garlic and sesame seed in a bowl. Spread the sesame oil on heated frying pan and stir the dried sardine. Add the seasoning mixture and pepper into the frying pan and stir well. Cut boiled royal fern to cm long. Add the boiled royal fern grated garlic, soy sauce, sesame oil into the frying pan and stir it. After the taste soaked, add chopped green onion and sesame seed

3 Preferences of Japanese and Korean people for Japanese and Korean cuisines Zucchini pancake Zucchini g eggs Flour g Salt g Salad oil ml Soy sauce ml Vinegar ml Boiled chicken and jujube seasoned with soy sauce Chicken thighs g Carrots g Onion g Chestnut g Jujube g Soy sauce ml Sugar g Ginger juice ml Grated garlic g Alcohol ml Pepper g Bulgogi Slice beef sirloin g Onion g Sugar g Sesame oil ml Pepper g Soy sauce ml Grated garlic g Grated apple g Grated pear g Japchae -mixed dish of boiled bean threads or stir-fried vegetables Soy bean paste soup Dried bonito + Kelp Denjang Soy bean paste soup Dried bonito + Kelp Miso Soy bean paste soup Dried sardine Denjang Soy bean paste soup Dried sardine Miso Bean sprouts soup Dried sardine Bean sprouts soup Dried bonito + Kelp Wakame seaweed soup Dried codfish Wakame seaweed soup Dried bonito + Kelp Hard clam soup Korean soy sauce Hard clam soup Japanese soy sauce Vermicelli g Beef sirloin g Mushroom g Cloud ear mushroom g Onion g Cucumber g Carrot g (a) Soy sauce ml Sugar g Grated garlic g (b) Soy sauce ml Sugar g Green onion g Grated garlic g Sesame oil ml Water ml Dried bonito flake g Kelp g Denjang g Tofu g Green onion g Water ml Dried bonito flake g Kelp g Miso g Tofu g Green onion g Water ml Dried anchovy g Denjang g Tofu g Green onion g Water ml Dried sardine g Miso g Tofu g Green onion g Bean sprouts (edible portion) g Grated garlic g Water ml Dried sardine g Green onion g Salt g Bean sprouts (edible portion) g Grated garlic g Water ml Dried bonito flake g Kelp g Green onion g Salt g Wakame(dried) g Dried codfish g Water ml Grated garlic g Salt g Wakame(dried) g Dried bonito flake g Water ml Grated garlic g Salt g Water ml Hard Clam Korean soy sauce ml Trefoil g Kelp g Water ml Hard Clam Japanese soy sauce ml Trefoil g Kelp g. Slice the zucchini with a thickness of about mm, then sprinkled salt on one side. Beat the eggs. Mix soy sauce and vinegar. Lightly coat the zucchini with flour on both sides. Drop the zucchini into the egg. Pour the oil into frying pan Cook both sides of the zucchini on the heated frying pan. Add the vinegar sauce. Cut chicken thigh into size of g. Cut carrot and onion into g evenly. Mix soy sauce, chopped onion, grated garlic and sesame seed in a bowl. Add water, chicken, carrot, chestnut, jujube and seasoning mixture into a pot After boiled, turn into low heat and add the onion. Simmer for minutes. Cut the beef into cm long. Cut the onion along the fibers into cm long. Put sugar,sesame seed, soy sauce, grated onion, grated apple, grated pear, chopped green onion, sesame oil in order and mix well. Soak the beef into the seasoning mixture for minutes. Stir the beef on heated frying pan. Cut beef, mushroom, cloud ear mushroom, carrot into strips. Cut the onion and cucumber along the fibers into strips. Exclude the cucumber seed beforehand. Mix (b) together. Soak the beef with (a) mixture. Soak vermicelli in the water for minutes. Cut it into cm long and boil in boiling water for minutes Wash the vermicelli with water and drain it. Stir mushroom, cloud ear mushroom, carrot with g salt and sesame oil Stir the beef as well. Put vermicelli into heated frying pan and add (b) mixture Add no. vegetable and add salt and pepper. Put kelp and water in a pot. After it boiled, add dried bonito flake and turn off the fire Wait until the bonito sank into the bottom of the pot. After the broth boiled, add the tofu and denjang. Add chopped green onion and turn off the fire. Put kelp and water in a pot. After it boiled, add dried bonito flake and turn off the fire Wait until the bonito sank into the bottom of the pot. After the broth boiled, add the tofu and miso. Add chopped green onion and turn off the fire. Put dried anchovy and water in a pot. After it boiled, wait for minutes and strain it. After the broth boiled, add the tofu and denjang. Add chopped green onion and turn off the fire. Put dried anchovy and water in a pot. After it boiled, wait for minutes and strain it. After the broth boiled, add the tofu and miso. Add chopped green onion and turn off the fire. Put dried anchovy and water in a pot. After it boiled, wait for minutes and strain it. Add bean sprout, grated garlic, chopped green onion, and salt. Put on the cover Boil for minutes and turn off the fire. Put kelp and water in a pot. After it boiled, add dried bonito flake and turn off the fire Wait until the bonito sank into the bottom of the pot. Add bean sprout, grated garlic, chopped green onion, and salt. Put on the cover Boil for minutes and turn off the fire.. Divide the dried codfish into ~, add kelp and dried codfish into a pot Boil with high heat until boiled, turn to medium heat and cook for minutes. Soak the seaweed in water, cut into cm long. Add seaweed and grated garlic into the broth. After it boiled, add some salt. Put kelp and water in a pot. After it boiled, add dried bonito flake and turn off the fire Wait until the bonito sank into the bottom of the pot. Soak the seaweed in water, cut into cm long. Add seaweed and grated garlic into the broth. After it boiled, add some salt. Add hard clam and kelp into a pot, cook with medium heat. After it boiled, take out the kelp and add soy sauce. Cut trefoil into cm long and put it in. Add hard clam and kelp into a pot, cook with medium heat. After it boiled, take out the kelp and add soy sauce. Cut trefoil into cm long and put it in

4 Vol.No. Table 2 Ingredients & How to Adjust / Cook (Japanese Cuisine) Food Item Ingredients How to Adjust / Cook Octopus seasoned with vinegar Octopus g Cucumber g Seaweed g Lemon g (a) Dried bonito flakes soup ml Salt g Sugar g Sake ml Soy sauce ml Spinach seasoned with sesame Spinach g (a) sesame seeds g Soy sauce ml Sugar g Salt g Soup stock of dried bonito ml Boiled beef and potato seasoned with soy sauce Potato g Carrots g Beef (beef strips) g Onions g Konjac g Green peas g Oil ml Soy sauce ml Sugar g Mirin ml Soup stock of dried bonito ml Sukiyaki Beef g Chinese cabbage g Burdock g Konjac g Chrysanthemum g Onion g Mushroom g Enoki g Tofu g Bamboo shoot g eggs Ginkgo g (a) Soup stock of dried bonito ml Soy sauce ml sake ml Sugar g Boiled sea bream seasoned with soy sauce Boiled burdock seasoned with soy sauce Broiled chicken seasoned with teriyaki sauce Sea bream g Burdock g Green pepper g Red Pepper g Ginger g Sugar g Soy sauce ml Sake ml Dried bonito flakes soup ml Burdock g (a) Soup stock of dried bonito ml Soy sauce ml Sake ml Mirin ml Sugar g Chiken thigh (boneless) g (a) Soy sauce ml Dried shiitake mushroom g Sake ml Mirin ml Syrup ml Mushroom rice Rice g Mushroom g Enoki g Collybia velutipe g Fried tofu g Soup stock of dried bonito ml Soy sauce ml Sake ml Sugar g Salt g Rice topped with chicken and egg Cooked rice g Chicken breast meat g Onion g Trefoil g eggs (a) Soup stock of dried bonito ml Soy sauce ml Sake ml Sugar g Rice topped with beef Beef g Onion g Green onion g Enoki g Cooked rice g Dried laver sheets eggs (a) Soup stock of dried bonito ml Salt g Sugar g Soy sauce ml Sake ml. Boil the octopus and cut thinly. Cut the cucumber into braid, and cut into cm long. Boil the seaweed quickly and cut into cm long. Slice the lemon. Add (a) into a pot and heat it. Turn off the heat before boiling. Serve octopus, cucumber, lemon with no mixture. Boil spinach with salted water, wash it with water and cut into cm long. Grind the sesame seed and mix with (a). Mix spinach with no mixture. Peel potato and carrot and cut into bite-sized pieces. Cut the onion into six. Boil konjac and cut into cm long. Boil green peas as well. Spread oil on a frying pan and add potato, carrot, onion, beef and stir well Add soy sauce, sugar, mirin, and soup stock and let it simmer. When the potato get soft enough, add konjac and green peas. Cut Chinese cabbage into cm, cut onion and bamboo shoot into mm thickness Cut the roots of the enoki. Shave the burdock and soak in water. Cut the tofu into bite-sized pieces and cook both sides. Cut the konjac and boil it. Make a shallow cut on the mushroom to make a pattern Cut the green onion diagonally.. Stir ginkgo and peel it. Cut the beef into mm thickness. Mix (a) together and put all ingredients into a pot. Eat with raw egg. Remove the scales of the sea bream and cut into. Spread salt on the sea bream and flush with hot water. Cut the burdock into cm strips. Cut green pepper into cm wide and cm long. Cut ginger into needle shape and soak in water. Add sake, sea bream, burdock, soup stock, soy sauce, sugar. Cook with medium heat. Pour the broth on the sea bream during cooking After the broth turn half, add green pepper. Serve sea bream, green pepper, burdock, ginger on the dish. Peel burdock and cut into cm long stirps. Soak in vinegar water for minutes. Spread oil on heated frying pan. Add burdock and (a) mixture. Make teriyaki sauce by mixing (a) together and heat it with low heat. Soak chicken thigh with teriyaki sauce. Spread oil on a frying pan and cook the chicken thigh Add the rest of the sauce. Soak rice into water for minutes and add (a). Slice mushroom and eringi. Cut the root of the enoki. Cut fried tofu into cm wide and shave the burdock. Shape carrot into flower shape. Put all of the ingredients into rice cooker and cook. Cut the chicken into bite-sized pieces. Slice onion into mm thickness. Cut trefoil into cm long. Mix (a) together and heat it. Add onion, chicken and sauce mixture into a pot and cook it. Add egg and cook until halfcooked. Put it on a bowl of rice and add trefoil. Slice beef thinly. Cut onion into strips. Chop enoki into half. Cut green onion into cm long. Roast the seaweed and cut into strips. Make soup stock by putting (a) into a pot and heating it. Put onion, beef, soup stock into a pot and cook it. After it cooked, add egg. After the egg is half cooked, put it on bowl of rice and add seaweed

5 Preferences of Japanese and Korean people for Japanese and Korean cuisines seasoned with salt. Hard clam soup was seasoned with Korean and with Japanese soy sauces. Ingredients were purchased at supermarkets in Tokyo, while Korean soy sauce SEMPYOand denjang SEMPYOwere bought in Seoul. The Korean ate a total of Japanese dishes side dishes and rice dishes. Table summarizes their ingredients and cooking methods. The Japanese dishes eaten by Korean were octopus seasoned with vinegar, spinach seasoned with sesame, boiled beef and potato seasoned with soy sauce, sukiyaki, boiled sea bream seasoned with soy sauce, boiled burdock seasoned with soy sauce, broiled chicken seasoned with teriyaki sauce, mushroom rice, rice topped with chicken and egg and rice topped with beef. They were seasoned with Korean soy sauce and with Japanese soy sauce. Ingredients were purchased at supermarkets in Seoul, while Japanese soy sauce KIKKOMANand miso MARUKOME MISOwere bought in Tokyo. Amino acid composition of soy sauce and soy bean paste were analyzed by Institute of Nutrition Sciences, Kagawa Nutrition University. 2)Sensory evaluation We conducted sensory evaluation for the factors: color, flavor, taste and comprehensive evaluation by rating levels from - to point scale. Scoring test was conducted by giving score to very good or very strong, to good or strong, to ordinary, - to not good or weak, - to not very good or very weak. The data were statistically evaluated by t-test with SPSS. The ordinary amount of meal was placed on a white plate and ser ved at room temperature. The Korean subjects were students of Baewha Womens University majoring in cooking at the age of -. The Japanese subjects were students of Junior College of Kagawa Nutrition University at the age of -. 3.Results and Discussion (1) Analysis of the amino acids in soy sauce and soy bean paste Table shows the results of the analysis of the amino acid compositions in soy sauce and soy bean paste. With regard to soy sauce, the total content of Glu and Asp, which have umami, was % for Korean soy sauce and % for Japanese one. The total content of Thr, Ser, Gly, and Ala, which have sweet taste, was % for Korean soy sauce and % for Japanese one. With regard to soy bean paste, the total content of Glu and Asp was % for Table 3 Component analysis of soy sauce and soy bean paste Unit : mg/g Amino acid Japanese soy sauce Korean soy sauce Miso Denjang Asp % % % % Thr % % % % Ser % % % % Glu % % % % Sar % % % % Gly % % % % Ala % % % % val % % % % Cys % % % % Met % % % % Cyst % % % % Ileu % % % % Leu % % % % Tyr % % % % Phe % % % % Trp % % % % Orn % % % % Lys % % % % His % % % % Arg % % % % Pro % % % % Total % % % %

6 Vol.No. denjang and % for miso. The total content of Thr, Ser, Gly, and Ala was % for denjang and % for miso. (2)Sensory evaluation 1) Japanese people s evaluation on Korean dishes and soups Japanese evaluation on Korean dishes and soups are shown in Figures to and Figures to. The evaluations on boiled potatoes seasoned with soy sauce Fig., grilled tofu with condiments Fig.and stir-fried dried sardine Fig.were similar to one another and the comprehensive evaluation on each of them was between somewhat good and ordinary, but as for flavor, the evaluation on the two former dishes seasoned with Korean soy sauce was significantly lower than that on those seasoned with Japanese soy sauce. namuru of royal fern Fig., zucchini pancake Fig., boiled chicken and jujube seasoning with soy sauce Fig., bulgogi Fig.and japchae Fig. did not show a significant difference between Korean and Japanese soy sauces. The comprehensive evaluation on japchae was between somewhat good and ordinary, while those for the others were ordinary. When evaluating types of soup, soup stock of kelp and dried bonito flakes using denjang paste soup stock of kelp and dried bonito flakes using miso paste Fig. soup stock of dried sardine using denjang soup stock of dried sardine using miso pastefig., the soup using denjang paste received a significantly lower p p Fig. 1 Boiled potatoes seasoning with soy sauce that Japanese tasted Fig. 3 Stir-fried dried sardine that Japanese tasted Fig. 5 Zucchini pancake that Japanese tasted p Fig. 2 Grilled tofu with condiments that Japanese tasted Fig. 4 Namuru of royal fern that Japanese tasted Fig. 6 Boiled chicken and jujube seasoned with soy sauce that Japanese tasted

7 Preferences of Japanese and Korean people for Japanese and Korean cuisines Fig. 7 Bulgogi that Japanese tasted Fig. 8 Japchae that Japanese tasted p p Fig. 9 Soy bean paste soup added to the soup stock of kelp and dried bonito flakes that Japanese tasted Fig. 10 Soy bean paste soup added to the soup stock of dried sardine that Japanese tasted evaluation than the soup using miso paste in all the factors. In terms of comprehensive evaluation, the soup stock of kelp and dried bonito flakes using miso paste was rated as somewhat good, whereas the soup stock with denjang paste was rated as somewhat bad. Dried sardine soup stock with miso was rated between somewhat good and ordinary, though the soup with denjang paste was rated somewhat bad. Concerning bean sprout soup, there were two types of soup stock, one was flavored with kelp and dried bonito flakes, and the other was flavored with dried sardine. Both were seasoned with salt. As a result of the evaluation, the flavor in fried sardine soup stock was rated between ordinary and somewhat bad, also the soup stock fried sardine with salt was not liked overall Fig.. Concerning wakame seaweed soup, there were types, one soup stock flavored with dried bonito flakes, and the other flavored with dried codfish, and they both were seasoned with salt. The soup stock of dried codfish is not familiar to Japanese, and its unique fishy smell is not liked Fig.. This result may have affected the taste and comprehensive evaluation. Hard clam soup was evaluated similarly between Korean and Japanese soy sauce Fig.. As a whole, the evaluation was between ordinary and somewhat bad. In terms of evaluating dishes, the comprehensive evaluation was between ordinary and somewhat good, and there were no dishes whose evaluations were lower than ordinary. It indicates that Japanese people accept a broad range of Korean dishes. However, the dishes seasoned with Japanese soy sauce were considered better than those seasoned with Korean soy sauce. Especially, the evaluation on the flavor of Korean soy sauce of boiled potatoes seasoned with soy sauce, grilled tofu with condiments and stir-fried dried sardine was low, showing a significant difference. With regard to soup, the soup stock of kelp and dried bonito flakes was positively evaluated, while the soup stock of dried sardine and of dried codfish were not liked so much. With regard to seasonings, the evaluation on the dishes seasoned with denjang was somewhat bad. The evaluations on the color, flavor, and taste of denjang were not so different. This does not mean that denjang has defects, but it probably indicates that Japanese are not accustomed to eating it. 2) Korean people s evaluation on Japanese accompanying dishes and rice dishes Korean evaluation on Japanese dishes and rice dishes are shown in Figures to and Figures to. The evaluations on octopus seasoned with vinegar Fig., spinach seasoned with sesame Fig.,

8 Vol.No. Fig. 11 Bean sprouts soup that Japanese tasted boiled beef and potato seasoned with soy sauce Fig., sukiyaki Fig.and boiled burdock seasoned with soy sauce Fig.were between ordinary and somewhat good. These dishes seasoned with Korean and Japanese soy sauces showed a little dif ference. The evaluations on boiled sea bream seasoned with soy sauce Fig.and broiled chicken seasoned with teriyaki sauce Fig.were between somewhat good and good. The dishes seasoned with Japanese soy sauce were evaluated more positively than the dishes seasoned with Korean soy sauce and showed a significant difference in every factor. Fig. 12 Wakame seaweed soup that Japanese tasted p As a whole, the evaluation on the flavor of Korean soy sauce was low. The evaluations on all dishes were between ordinar y and somewhat good. The p Fig. 13 Hard clam soup that Japanese tasted p evaluations on Korean and Japanese soy sauces were almost the same. As for sea bream boiled in soy sauce and chicken teriyaki, Japanese soy sauce was evaluated more positively than Korean one. As for rice dishes, the evaluations on well-nourished mushroom steamed rice and a bowl of chicken egg were between somewhat good and good. The evaluations on Korean and Japanese soy sauces were not different. The evaluation on a bowl of rice topped with beef was somewhat good, and the rice topped with beef seasoned with Korean soy sauce was evaluated more positively than that seasoned with Japanese soy sauce. Its reason is unclear. The evaluations on all Japanese dishes were somewhat good or better. This indicates that Fig. 14 Octopus seasoned with vinegar that Korean tasted Fig. 15 Spinach seasoned with sesame that Korean tasted Fig. 16 Boiled beef and potato seasoned with soy sauce that Korean tasted

9 Preferences of Japanese and Korean people for Japanese and Korean cuisines p p Fig. 17 Sukiyaki that Korean tasted Fig. 18 Boiled sea bream seasoned with soy sauce that Korean tasted p Fig. 19 Boiled burdock seasoned with soy sauce that Korean tasted Fig. 20 Broiled chicken seasoned with teriyaki sauce that Korean tasted p Fig. 21 Mushroom rice that Korean tasted Fig. 22 Rice topped with chicken and egg that Korean tasted Fig. 23 Rice topped with beef that Korean tasted p Korean people accept Japanese cuisine considerably. 4.Summary We compared the preference of Japanese for Korean cuisine and the preference of Korean for Japanese cuisine. The Japanese subjects were asked to eat kinds of Korean dishes and kinds of soups, while some Korean subjects were asked to eat kinds of Japanese side dishes and kinds of Japanese rice dishes. Korean and Japanese products were used for soup stock and seasonings, and the dishes were compared. The color, flavor, taste, and comprehensive quality of each dish were measured with -score sensory evaluation, and we obtained the following

10 Vol.No. results: The evaluations on Korean dishes by Japanese people were between ordinary and somewhat good. This indicates that Japanese people accept Korean cuisine as a whole. However, in regard to seasonings, the dishes seasoned with Japanese soy sauce were evaluated more positively than those seasoned with Korean soy sauce. The evaluation on Korean soups by Japanese, compared with the soup stock of kelp and dried bonito flakes and of dried sardine, the soup stock of dried codfish was not preferred, because Japanese people are not accustomed at the soup stock of dried codfish. With regard to seasonings, the evaluation on the soy bean paste soup seasoned with Korean soy bean paste denjang was significantly lower than the soup seasoned with Japanese soy bean paste misoin every item. The evaluation on Japanese dishes by Korean people was ordinary or somewhat good. The evaluations on soy sauces were almost the same, but Japanese soy sauce was evaluated more positively for dishes among dishes. The evaluation on Japanese rice dishes by Korean people was somewhat good. References Jung Eun KIM, Yasuko MATSUDA, Hisae OGAWA and Nakako MATSUMOTO: Analysis of General Ideas for Japanese, Korean, Chinese and Western Dishes by SD Method, Bulletin of Kagawa Nutrition University, 36, Eun-Joo Jang, Young-Soon Sim: kinds of dishes produced from kinds of condiments, Woongjin.com Kyoung-Mi Park, Eun-A Cho: Dishes in our countr y, Woongjin.com Hyuk-Su Oh: Japanese cuisine, Packsan Publishing Co. published on Sep. Fusa Ueda: Introduction to accompanying dishes, Kagawa Nutrition University Publishing Division