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1 J East Asian Soc Diet Life 27(4): (2017) , 2 Survey on the Status and Needs of Korean Food Consumption for the Development of Home Meal Replacement for Chinese and Japanese Gyusang Han 1, Jiyu Choi 2 and Sooyoun Kwon 1 1 Dept. of Food & Nutrition, Honam University, Gwangju 62399, Korea 2 Dept. of Culinary Arts, Woosong University, Daejeon 34606, Korea ABSTRACT This study investigated the status of Korean food consumption and the need for home meal replacement of Korean food for Chinese and Japanese in order to export Korean food to China and Japan. In total, 78.2% of Chinese and 33.0% of Japanese showed significant differences in their experiences of visiting Korea. The most common place to consume Korean food was a Korean restaurant for Chinese (55.8%), whereas Japanese (44.9%) consumed Korean food at Korean restaurants in Japan. In the purchasing experience of Korean home meal replacement, 59.2% of Chinese and 40.5% of Japanese responded that they had 'purchase experience', and the reason for purchasing was delicious (32.5%) for Chinese and convenience (34.8 %) for Japanese. The place to purchase Korean home meal replacement was large marts in both countries. Most Chinese (92.2%) and Japanese (62.1%) respondents said they were willing to buy Korean home meal replacement. Both Chinese (54.8 %) and Japanese (48.0%) said that taste was the most important factor to consider when developing Korean home meal replacement. The favorite tastes were spicy (35.3%) for Chinese and savory (38.8%) for Japanese. For the taste of Korean home meal replacement, Chinese answered that the product should be developed by maintaining Korean traditional taste as it is (57.7%), whereas Japanese responded change according to the taste of Japanese (65.2%). For the preferred packaging form of home meal replacement, Chinese preferred vacuum package while the Japanese preferred frozen. The results of this study can be used as basic data for domestic food companies to establish marketing strategies to enter the Chinese and Japanese home meal replacement markets. Key words: Chinese, Japanese, Korean food, home meal replacement, needs Corresponding author : Sooyoun Kwon, Tel: Fax: , soonara@honam.ac.kr 1,,,.,. (Home Meal Replace- ment; HMR), (Korea Rural Economic Institute 2015a). (Lee HY 2005; Chung L 2007; Ju SY 2012)., (Ministry of Food and Drug Safety 2016) , %, (Ministry of Agricultural Food and Rural Affairs 2017).,,,,,. 1 (Kim YW 2017).,

2 27(4): (2017) : , 32.6, 21, 8,800 (Korea Agro-Fisheries & Food Trade Corporation 2016).,,,,,,,,,,,,,,,, (Institute of Traditional Korean Food 2012).,, (Shin SM 2008; Park HY 2014).,. 2 4 (Korea Agro-Fisheries & Food Trade Corporation 2016),.,.., (Ju SY 2012), (Kim HJ & Kim DJ 2013), (Chong SY 2013), (Park SB 2016), (HMR) (Korea Rural Economic Institute 2015a). (Chang HJ 2010; Yi NY 2016) HMR (Park SE 2016).,.,. 1.,., ,, , 1,000, (44.6%), 385 (44.3%). 6,600, (56.3%), 227 (54.8%). 2. 3, 3, 10.,,. 3.. (Duncans s multiple range test). p<0.05. SPSS ver 18.0(Statistical Package for Social Sciences, SPSS Inc., Chicago, IL, USA). 1. Table 1..

3 422 Table 1. General characteristics of subjects Gender Age (years) Occupation 1) Variables Nationality Chinese (n=385) Japanese (n=227) Male 186(48.3) 1) 116(51.1) Female 199(51.7) 111(48.9) (33.0) 72(31.7) (35.3) 80(35.2) (31.7) 75(33.0) Students 4( 1.0) 11( 4.8) Public officer 46(11.9) 10( 4.4) χ 2 - value Company employee 310(80.5) 116(51.1) *** Self-employment 15( 3.9) 22( 9.7) Full-time housewife 4( 1.0) 40(17.6) Others 6( 1.0) 28(12.3) n(%). *** p<0.001, Significantly different between Chinese and Japanese by Chi-square test., %, 31.7%, %, 35.2%, %, 33.0%.,,,.,, 80.5% (p<0.001). 2. Table %, 33.0% (p<0.001) %, 0.9% % (Korea Tourism Organization 2017)., ,,, Table 2. Status of Korean food consumption in Chinese and Japanese Variables Chinese (n=385) Japanese (n=227) χ 2 -value Experience of visiting Korea Place of experience Korean food Frequency of intake Korean food Yes 301(78.2) 1) 75(33.0) No 84(21.8) 152(67.0) Restaurant in Korea 217(55.8) 51(22.5) Korean restaurant in local 152(39.5) 102(44.9) Friends house in local 8( 2.1) 7( 3.1) Cooking by oneself 2( 0.5) 14( 6.2) Purchasing in local mart 7( 1.8) 47(20.7) Others 1( 0.3) 6( 2.6) 2 3 times a week 14( 3.6) 8( 3.5) 1 time a week 57(14.8) 11( 4.8) 1 time two weeks 86(22.3) 20( 8.8) 1 time a month 165(42.9) 79(34.9) 1 time a year 56(14.5) 106(46.7) Nothing 0( 0.0) 1( 0.4) Others 7( 1.8) 2( 0.9) *** *** *** 1) n(%). *** p<0.001, Significantly different between Chinese and Japanese by Chi-square test.

4 27(4): (2017) 423, 1998, 2000, (Peng S 2016).., 55.8 %, 44.9%, (p<0.001)., 20.7% 1.8%.,. 1 (42.9%), 2 (22.3%), 1 (14.8%), 1 (14.5%) %, 1 (34.9%), 2 (8.8%), 1 (4.8%), (p<0.001). 27.8% (Park SJ 2012). 3. Table 3., 59.2%, 40.5%. 32.5%, 34.8%.,,,, (Korea Rural Economic Institute 2015b)., 30.4% (p<0.001). 10%. (HMR) (Park SE 2016) (Kim YW 2017).,., (super super market) (super market),, (Kim YW 2017).. (p<0.001). (29.8%), (25.4%), 2 (23.7 %), (37.0%), (35.9%),.,, 92.2%, 62.1%. 4. Table 4., (22.4%), (14.2%), (12.4%), (9.9%). (15.2%), (11.2%), (11.0%), (9.3%). (Kweon SJ & Yoon SJ 2006),,,,,,., (Jang MJ & Cho MS 2000),,,, (Lee YJ & Yoon SJ 2011),,. (Park HY 2014),,,,,,,,,., Table 5.,,,,,.,,

5 424 Table 3. Status of Korean convenient food purchase in Chinese and Japanese Variables Chinese (n=385) Japanese (n=227) χ 2 -value Experience of purchasing Reason of purchasing Place of purchasing Korean food Frequency of purchasing Korean food Purchase intention in future Yes 228( 59.2) 1) 92( 40.5) No 157( 40.8) 135( 59.5) Total 385(100.0) 227(100.0) Convenient 70( 30.7) 32( 34.8) Don t have time to cook 14( 6.1) 10( 10.9) Delicious 74( 32.5) 24( 26.1) Good quality 15( 6.6) 2( 2.2) To experience Korean food 54( 23.7) 23( 25.0) Others 1( 0.4) 1( 1.1) Total 228(100.0) 92(100.0) Large mart 10( 4.4) 7( 7.6) Department store 7( 3.1) 6( 6.5) Super supermarket 186( 81.6) 43( 46.7) Internet 18( 7.9) 4( 4.3) Home shopping 3( 1.3) 2( 2.2) Convenience store 3( 1.3) 0( 0.0) Supermarket 0( 0.0) 28( 30.4) Others 1( 0.4) 2( 2.2) Total 228(100.0) 92(100.0) 2 3 times a week 34( 14.9) 5( 5.4) 1 time a week 68( 29.8) 9( 9.8) 1 time two weeks 54( 23.7) 9( 9.8) 1 time a month 58( 25.4) 33( 35.9) 1 time a year 11( 4.8) 34( 37.0) Nothing 0( 0.0) 1( 1.1) Others 3( 1.3) 1( 1.1) Total 228(100.0) 92(100.0) Yes 355( 92.2) 141( 62.1) No 26( 6.8) 72( 33.0) Total 385(100.0) 227(100.0) *** *** *** *** 1) n(%). *** p<0.001, Significantly different between Chinese and Japanese by Chi-square test.,,.,,.,,, (Chang HJ 2010),

6 27(4): (2017) 425 Table 4. Favorite Korean food in Chinese and Japanese Rank Chinese Japanese Dish N(%) Dish N(%) 1 Kimchi 199( 22.4) Jeon 65( 15.2) 2 Bibimbap 126( 14.2) Bulgogi 48( 11.2) 3 Bulgogi 110( 12.4) Kimchi 47( 11.0) 4 Doenjang jjigae 88( 9.9) Samgyetang 41( 9.6) 5 Samgyetang 72( 8.1) Bibimbap 40( 9.3) 6 Topokki 68( 7.6) Jjigae 34( 7.9) 7 Kimchi jjigae 38( 4.3) Samgyeopsal gui 21( 4.9) 8 Kimchi jeon 25( 2.8) Sundubu 15( 3.5) 9 Gimbap 20( 2.2) Kimchi jjigae 14( 3.3) 10 Tteok 20( 2.2) Namul 14( 3.3) 11 Naengmyeon 18( 2.0) Naengmyeon 12( 2.8) 12 Haemul pa jeon 14( 1.6) Gukbap 11( 2.6) 13 Budae jjigae 8( 0.9) Topokki 11( 2.6) 14 Japchae 7( 0.8) Japchap 10( 2.3) 15 Jeon 7( 0.8) Haemul pa jeon 9( 2.1) 16 Others 69( 7.8) Others 36( 8.4) Total (n) 889(100.0) Total(n) 428(100.0),,.,,,, (Cha SM 2010).,.,. 5. Table 6,, Table 7. (54.8%) (48.0 %).,, (Table 7)., (20.0%), Table 5. Favorite Korean food category in Chinese and Japanese 1) Rank Chinese Japanese t-value Cooked rice 7.2±1.3 bc2) 6.10±1.7 bc *** Porridge 6.8±1.5 e 5.50±1.8 d *** Noddles 6.9±1.5 de 5.90±1.8 bc *** Soups 7.3±1.4 bc 5.90±1.7 bc *** Stews 7.4±1.5 b 6.20±1.7 b *** Parboiled vegetables 7.1±1.3 bcd 6.01±1.8 bc *** Fresh salad 7.1±1.6 a 5.50±1.7 d *** Pan-fried dish 6.9±1.5 a 5.70±1.7 cd *** Raw fish or raw meat 6.7±1.8 e 4.80±1.7 f *** Kimchi 7.6±1.4 a 6.50±1.9 a *** Salt-fermented seafoods 7.3±1.5 bc 4.80±1.9 ef *** Rice cake 7.1±1.4 bcd 5.10±1.7 e *** Korean cookies 7.3±1.4 cd 4.70±1.6 f *** Korean beverage 7.1±1.3 a 4.50±1.8 f *** F-value *** *** Total (n) ) Mean±S.D.: Likert-type scale from 1 to 9 (1: very dislike ~ 9: very like). 2) a,b Different letters within the same column are significantly different by Duncan's multiple range test. *** p<0.001, Significantly different between Chinese and Japanese by Chi-square test. (23.3%) (p<0.001).,,,,,, (Yoon HR 2005).,,,, (66.8%), (36.9%), (30.4%), (29.0%) (Chang HJ 2010).,., (35.3%), (38.8%).

7 426 Table 6. Opinion of Korean convenient food development in Chinese and Japanese Variables Chinese (n=385) Japanese (n=227) χ 2 -value Taste 211(54.8) 1) 109(48.0) Nutrition 77(20.0) 9( 4.0) Important factor to develop Korean convenient food Favorite taste Taste of developed Korean convenient food Preferred packaging type Convenience 22( 5.7) 2( 0.9) Price 22( 5.7) 53(23.3) Quantity 1( 0.3) 5( 2.2) Quality 51(13.2) 40(17.6) Package design 1( 0.3) 3( 1.3) Others 0( 0.0) 6( 2.6) Spicy 136(35.3) 45(19.8) Sweet 31( 8.1) 38(16.7) Salty 52(13.5) 32(14.1) Sourness 20( 5.2) 9( 4.0) Savory 99(25.7) 88(38.8) Mild 47(12.2) 14( 6.2) Others 0( 0.0) 1( 0.4) Korea traditional taste as it is 222(57.7) 77(33.9) Change according to the taste Japanese 162(42.1) 148(65.2) Others 1( 0.3) 2( 0.9) Frozen 44(11.4) 72(31.7) Refrigeration 73(19.0) 54(23.8) Retort 0( 0.0) 55(24.2) Vacuum 222(57.7) 40(17.6) Can 46(11.9) 4( 1.8) Others 0( 0.0) 2( 0.9) *** *** *** *** 1) n(%). *** p<0.001, Significantly different between Chinese and Japanese by Chi-square test. (Jang MJ & Cho MS 2000). 9.1%, 20.0%..,., 20, 30,,, 40,,, (p<0.01) (Table 7)., 57.7%, 42.1%. (33.9%) (65.2%) (p<0.001). (57.7%),

8 27(4): (2017) 가정식사 대용식 개발을 위한 한식 섭취 현황 및 요구도 조사 427

9 428 (19.0%), (11.9%), (31.7%), (24.2%), (23.8%) (p<0.001).,. 20,,, 30, 40,,, (p<0.05) (Table 7). (Park SE 2016),. HMR (Kim YW 2017) HMR 60% ,.,. 78.2%, 33.0 % (p<0.001). 55.8%, 44.9%. (42.9%), 46.7%, (p<0.001). 59.2%, 40.5%, (p<0.001). (32.5%), (34.8%)., (30.4%)., (29.8%), (37.0%). 92.2%, 62.1% (p< 0.001). (22.4%), (14.2%), (12.4%), (9.9%), (15.2%), (11.2%), (11.0%), (9.3 %).,,,,,,,,. (54.8%) (48.0%). (20.0%), (23.3%) (p<0.001). (35.3%), (38.8%)., (57.7%), (33.9%) (65.2%) (p<0.001). (57.7%), (19.0%), (11.9%), (31.7%), (24.2%), (23.8%)..,,,,,,,.,,,,,.,.,

10 27(4): (2017) 429.,. ( ). REFERENCES Cha SM, Chung K, Chung SJ, Kim KO, Han GJ, Lee SR (2010) Exploring Korean typical taste, flavors and foods using delphi technique. Korean J Food Cookery Sci 2: Chang HJ, Choi BR, Yi NY, Park BS, Kim HS (2010) Preferences and product development opinions of Koreans and non-koreans regarding commercialization of Korean foods. Korean J Food Cookery Sci 26: Chong SY (2013) Influential factors upon selection attribute, perceived value, and repurchase intention in home meal replacement according to lifestyle. International Journal of Tourism and Hospitality Research 27: Chung L, Lee HY, Yang I (2007) Preference, satisfaction and repurchase intention of consumers for home meal replacement(hmr) by product categories. Korean J Food Cook Sci 23: Institute of Traditional Korean Food (2012) The beauty of Korean food: With 100 best-loved recipes. Hollym Corp. Seoul. Korea. pp Jang MJ, Cho MS (2000) Recognition and preference to Korean traditional food of foreign visitors in Korea. Korean J Dietary Culture 15: Ju SY (2012) Study on importance-performance analysis regarding selective attributes of home meal replacement(hmr). J Korean Soc Food Sci Nutr 41: Kim HJ, Kim DJ (2013) A study on market segmentation of home meal replacement consumers. Culinary Science & Hospitality Research 19: Kim YW (2017). Trends in markets for home meal replacements. Food Science and Industry 50: Korea Agro-Fisheries & Food Trade Corporation (2016) Status of 2015 processed food market by category: Ready-to-eat & ready-to-heat. pp Korea Rural Economic Institute (2015a) A study on the status and policy issues the home meal replacement(hmr) industry in Korea. pp Korea Rural Economic Institute (2015b) The consumer behavior survey for food pp Korea Tourism Organization (2017) Monthly Statistics by Country of Entry and Exit. or.kr Accessed on June Kweon SY, Yoon SJ (2006) Recognition and preference to Korean traditional food of Chinese at Seoul residence. Korean J Food Culture 21: Lee HY, Chung L, Yang I (2005) Conceptualizing and prospecting for home meal replacement(hmr) in Korea by delphi technique. Korean J Food Nutr 38: Lee YJ, Yoon SJ (2011) A study on the perception and attitude Japanese tourists visit to experience the cuisine of motivation a Korea food. International Journal of Tourism and Hospitality Research 25: Ministry of Agricultural Food and Rural Affairs (2017) Market size of home meal replacement. Accessed on May Ministry of Food and Drug Safety (2016) Korean food standards codex jsp?idx=99 Accessed on July Park HY, Anh MW, Kim BW, Kim NY (2014) Study on preferences and perception of Koreans and non-koreans residing in Korea regarding globalization of Korean foods. J East Asian Soc Dietary Life 24: Park SB, Lee HJ, Kim HY, Hwang HS, Park DS, Hong WS (2016) A study on domestic consumers needs and importance-performance analysis of selective attributes for developing home meal replacement(hmr) products. Korean J Food Cook Sci 32: Park SE, Yi NY, Hong WS (2016) Segmentation of the home meal replacement product market by food-related lifestyle of Japanese consumers. Korean J Food Cook Sci 32: Park SJ, Kim DJ, Shin WS (2012) Adaptability and preference to Korean food with foreigners who reside in Seoul, Korea. Korean J Community Nutr 17: Peng S, Nam MH, Jeong GH (2016) A study on the market segmentation based on Chinese tourist s visit motivation to Korea. Journal of Culture Industry 16:

11 430 Yi NY, Choi BR, Chang HJ (2016) Opinion of commercialization of ready-to-eat Korean foods by food-related lifestyle segments in Koreans and Non-Koreans. J Korean Soc Food Sci Nutr 45: Yoon HR (2005) A study on recognition and preference of Korean foods for foreigners in different nationality. Korean J Food Culture 20: Date Received Date Revised Date Accepted Jul. 5, 2017 Jul. 23, 2017 Aug. 7, 2017

서론 34 2

서론 34 2 34 2 Journal of the Korean Society of Health Information and Health Statistics Volume 34, Number 2, 2009, pp. 165 176 165 진은희 A Study on Health related Action Rates of Dietary Guidelines and Pattern of