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This paper is a part of the regional characteristics of Korean chotkal. The kinds and materials of Korean chotkals are studied by interviewing local people living in 142 different regions which are bigger than 'myon' in size. Regions are classified according to the structural style of commoner's house. Regional characteristics of chotkal are analyzed and interpreted with natural environmental factor. The rest of my further interested subject will be followed in later issues ; the ways of preservation, period of fermentation according to the regional characteristics and uses of Korean chotkal. The results of this study can be summerized as follows, 1. There are 145 different kinds. 2. Raw materials of 145 kinds of chotkal are devided roughly into five groups ; (1) fishes in 87 kinds (2) Pelecypoda and Gastropoda in 14 kinds (3) Cephalopoda in 10 Kinds (4) Crustacea in 32 kinds and (5) Holothuroidea and Echinoidea in 2 kinds. They can also be classified according to the parts of individual material ; (1) body or flesh in 118 kinds (2) internal organs in 15 kinds and (3) eggs in 12 kinds. Regions are devided into four provinces ; 'Kwanso', 'Chungbu', 'Nambu', and 'Kwanbuk' in which the number of different kinds of chotkal are 32, 41, 99 and 34, respectively. Raw materials vary because of the distribution of marine life in different regions. Fishes and Cephalopoda are used in all four regions, Pelecypoda and Gastropoda in 'Kwanso', 'Chungbu' and western part of 'Nambu' regions. Different species of Crustacea used in each different regions ; sea crab and sea shrimp in the western coastal area, fresh water crab in the field area, fresh water shrimp in 'Chollado', mantis crab at 'Shihung-gun' in 'Kyonggi-do', Holothuroidea and Echinoidea are used in 'Nambu' regions. Chotkal are not used at all in six local districts which are located in inland areas where the transportation is inconvenient.
