KOREASCHOLAR

This study was conducted to find out the successive habitual practice of dietary life and all the educational tasks for the purpose of activating with female college students in Korea and Japan. The reesults are as follows. Housewives in both countries prepare 「the same menu」 for dinner about 65%. 「The rate of domestic manufacturing of preservated food 」 is superior in Korea. 「Goch'ujang」 is made by the 92% of Koreans, 「Doenjang」 89%, 「Ganjang」 48%, 「Oiji」 44% and 「Kimchi」 40%. 「Umeboshi」 is made by the 65% of Japanese, 「Rakkyo-Zuke」 37%, 「Kajitsu-syu」 40%, and 「Miso」 27%. Two countries' common seasonings are 「Ganjang」, 「Salt」, 「Chemical condiment」, 「Sugar」, 「Pepper」, 「Doenjang」 and 「Vinegar」. Koreans use the traditional seasonings, and in addition flavoring vegetables and oil which is Korea's own characteristic. Japanese use western seasonings frequently besides traditional seasonings. 「Mother's representative food」 as home dish are conscentrated on each count's native food. 「Kimch'i lyu」 is made by the 42% of Koreans, 「Doenjangchigae」 39%, 「Dakgangjong」 31%, and 「Saongsonmaeuntang」 19%. 「Misoshiru」 is made by the 83% of Japanese, 「Nishime」 76% and 「Nikujaga」 38%. Korea has more diverse kinds of food. People eat out 「when they have special home events」, 「when they would like to do」, and 「when they are going out」, It means that to eat out is one of the daily dinning styles. Therefore, for those who are engaged in eating house business it is necessary to form their righteous view of evaluation. Koreans learn more various items of table manner than Japan, which are the symbols of dietary culture. 「Carriage」 and 「Eating politely」 are common items. The extent to which 「people practice table manner」 and to which 「people think of it as being worth practicing」 are high in Japan than Korea.

• 김혜자 | Kim, Hye-Ja
• 박정순 | Park, Jung-Soon