This study analyzed survey data from 1,200 Japanese consumers to determine the association between authenticity-related information awareness and acceptance of Korean-style and Japanese-style localized kimchi in Japan. Authenticity-related awareness was operationalized using four binary indicators: perception of kimchi as originating from Korea, awareness of Korean-style kimchi, awareness of the Codex Alimentarius standard, and awareness of UNESCO-listed Kimjang. Although general kimchi awareness was high (94.0%), awareness of the Codex standard (12.8%) and UNESCO-listed Kimjang (17.8%) remained low, indicating a gap between general familiarity and institutional authenticity knowledge. Korean-style kimchi showed significantly higher awareness and consumption experience than Japanese-style localized kimchi, whereas recent consumption within one month did not differ significantly. Among respondents who had consumed both types, Korean-style kimchi showed higher consumption frequency and satisfaction. Higher authenticity-related information awareness was associated with greater satisfaction, consumption frequency, and future consumption intention. Preference for Korean-style kimchi increased significantly across awareness groups, whereas preference for Japanese-style localized kimchi decreased correspondingly. This association remained significant after adjusting for sex, age, and Korean culture and food involvement in multivariable logistic regression. These findings suggest that systematic communication of institutional and cultural heritage authenticity may help enhance Korean-style kimchi preference in Japan.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사 대상 및 자료 수집
    2. 분석 변수
    3. 원형성 인식 지표의 구성
    4. 통계분석
III. 결과 및 고찰
    1. 조사대상자의 일반적 특성
    2. 일본 소비자의 김치 관련 인식
    3. 한국식 김치와 일본식 현지화 김치의 인지 및 취식 경험차이
    4. 한국식 김치와 일본식 현지화 김치의 취식 빈도 및 만족도차이
    5. 원형성 인식 수준에 따른 김치 수용 및 선호 차이
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 권용민(세계김치연구소 산업플랫폼연구단 과학문화융합팀) | Yong Min Kwon (Science-Culture Convergence Team, Industrial Platform Research Group, World Institute of Kimchi)
• 고영주(세계김치연구소 산업플랫폼연구단 과학문화융합팀) | Young Ju Ko (Science-Culture Convergence Team, Industrial Platform Research Group, World Institute of Kimchi)
• 박채린(세계김치연구소 산업플랫폼연구단 과학문화융합팀) | Chae Lin Park (Science-Culture Convergence Team, Industrial Platform Research Group, World Institute of Kimchi)
• 송민지(세계김치연구소 산업플랫폼연구단 과학문화융합팀) | Min Ji Song (Science-Culture Convergence Team, Industrial Platform Research Group, World Institute of Kimchi)
• 이창현(세계김치연구소 산업플랫폼연구단 과학문화융합팀) | Chang Hyeon Lee (Science-Culture Convergence Team, Industrial Platform Research Group, World Institute of Kimchi) Corresponding author