This study aimed to develop unique, local “food tourism” products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City’s food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee’s anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which hasantioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 자료 및 현장 조사
  2. 상품 스토리텔링 및 BI 개발
  3. 버드나무 증류 추출물 및 두부 제조
  4. 생비지 케이크 및 버들 콩차 제조
  5. 제품화 가능성을 위한 소비자 기호도 조사
  6. 통계 처리
 III. 결과 및 고찰
  1. 관광지의 자원
  2. 지역 설화를 활용한 스토리텔링
 IV. 요약 및 결론
 References

• 김미혜(호서대학교 생명보건대학 식품영양학과 및 기초과학연구소) | Mi-Hye Kim (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University) Corresponding author