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Desire for the Tastes of Home and Adaptation to Japanese Tastes: Korean Students and Korean Nationals Living in Japan (Focusing on Fermented Seasonings and Kimchi)

Sat, June 25, 1:00 to 2:50pm, Shikokan (SK), Floor: 1F, 106

Abstract

When living abroad, we all miss the flavors of home. One key ingredient in many cuisines is fermented seasonings. However, these cannot be perfectly replicated elsewhere because of specific traditional tools and processes, and the all-important local climate. Along with pickled vegetable dishes, fermented seasonings characterize the flavors of many countries' food cultures, especially in Asia.

The purpose of this research is to understand from Korean students and second- and third-generation Korean nationals living in Japan their perceived differences in flavor of Japanese and Korean fermented seasonings and kimchi, and how they have adapted to substitutes available in Japan. We also explore their preferences for either Korean or Japanese food given their acute awareness of the differences between both countries' flavors.

Research methods include interviews and questionnaires with Korean students and Korean nationals living in Japan; analysis of recipes from cooking classes and in Japanese language cookbooks written by Korean nationals in Japan; and a survey on the food items available at Japanese supermarkets and Korean food markets in Japan.

The results show that Japanese shoyu and miso are frequently substituted for ganjang and doenjang. With regards to gochujang, the respondents buy commercially sold products or make their own, adapting recipes according to the ingredients available in Japan. Despite multiple varieties of Japanese-made kimchi being available in supermarkets, the subjects of our research find major differences in the levels of sweet, salty, sour, and umami flavors between their family’s kimchi and Korean-made kimchi in general.

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