이 연구는 아시아지역에서 대표적으로 단일문화사회에서 다문화사회로 변모한 일본의 지방자치단체의 외국인주민 보건의료 정책을 중점적으로 살펴보았다. 주요 연구결과는 첫째, 일본의 지방자치단체는 다문화공생 정책의 주체로서의 지위를 가지고, 외국인주민에 대한 행정서비스를 지 원하고 있다. 둘째, 군마현은 다문화공생 추진 기본계획을 바탕으로 외국 인주민이 안전하고 안심하게 살아갈 수 있도록 지원 사업을 추진하고 있 다. 셋째, 군마현은 의료기관에서 외국인주민의 진료를 지원하기 위해 14개 언어의 의료통역 자원봉사자를 활용하고 있다. 한국 지방자치단체 의 외국인주민 보건의료 서비스 강화를 위한 정책적 시사점을 제시하면 첫째, 지방자치단체의 권한과 역할을 강화하여 외국인주민 정책과 보건 의료 서비스 지원 정책을 적극적으로 추진해야 한다. 둘째, 현재 외국인 주민 지원 조례의 내용이 지방자치단체별로 매우 유사하여 향후 지역적 특성과 실태를 반영하는 조례의 개정이 필요하다. 셋째, 외국인주민의 건 강정보와 의료접근성 강화를 위해 의료 통역사를 양성하고 지원하는 공 공의료통역시스템을 구축해야 한다.

Foreign tourists inbound Japan have been over 24 millions in 2016. It was the result of the policy of “Tourism-oriented nation” which is pushed by Japanese Government. And the aim is increasing foreign tourists to 40 million by 2020 Olympic Game in Tokyo - “Inbound Japan” - the project of cooperation between state and people. It is not so surprised to the leading countries in tourism of the world, but that means foreign tourists will be over 6 times less than a decade from 2012 after the Great Eastern Japan Earthquake. It will boost GDP in macro economy extremely, but meanwhile, there are problems at the spots and local areas. We discuss the relations and gaps between foreign tourists and local residents as one of global issues and propose our solution for how to adjust both benefits, establish and keep a partnership relation for the mutual interest among respective parts concerned.

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.