The purpose of this paper is to show that South Korean students of Japanese have a gap between their knowledge and usage of Japanese honorifics, and to illustrate misusage of Japanese honorifics by the South Korean students through the analysis of the example sentence, “My father went to the United States.” According to analysis of this paper, native Japanese speakers are influenced by both the UCHI-SOTO relation and the vertical relation of age when they refer to their father. But the students are influenced only by whether “father” is their father or other’s father. Furthermore, the students don’t necessarily recognize the rule in Japanese honorifics, that is, “Do not use the honorifics when you speak of your father to a person outside the family (SOTO).” The conclusion of this paper gives the following suggestive points to the teaching of Japanese honorifics. First, we have to teach that how to refer to “father” varies with the listener. Second, it is required to fully explain the concept of UCHI-SOTO and to make well-known the rule in Japanese honorifics, that is, “Do not use the honorifics when you speak of a person in your group to a person outside your group.”

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

Because hand-written characters, especially drawn by a brush can give readers various impressions, they are not only a communication method but also art works. Authors have already investigated the relationship between brush motion analytical results and sensory testing results obtained from Japanese hiragana and reported quantitative evaluation method for the beauty of hiragana, In this paper, sensory tests for South Koreans who cannot recognize the word are carried out, compared with sensory testing results of Japanese. The evaluation objects are 6 hiragana drawn by 4 beginners and 2 experts, Semantic Differential Method based on 30 paired evaluation words are used in the sensory tests. Therefore South Koreans also feel the beauty in hiragana drawn by experts, as compared with by beginners. On the other hand it was confirmed that South Koreans couldnt recognize the difference among beginners. Judging from the factor analysis results, both Japanese and South Koreans selected stability as the 1st factor, there is interesting difference in the following orders.

This research examines the use of the ellipsis in 30 telephone conversations and shows the reason for the use of the ellipsis in aspects of functionality in the area of study of Korean and Japanese. It also demonstrates if the supplementary of utterance has which type of format at each functionality and if there are the format of the supplementary of utterance repeated. The results below are described in detail 1. The functionality of the ellipsis at the end of sentence in both languages (1) Demanding Behavior: request, recommendation, proposition, (2) Demanding Information: question, confirmation request, (3) Providing Information: self-information, the third person, reason, conveying a story to the others, and (4) Expressing will: revision/ evaluation, self-behavior in future, compliance/support, apology, greeting. 2. The format of the supplementary of utterance of the ellipsis at the end of sentence in both languages. In regard of the format of the supplementary of utterance, Korean has the connection formats, which are「－고」「－ㄴ데」「－니까」and so on, Japanese has「－けど」「－から」「て」「って」and the like. The study shows that formats repeated are existed in the ellipsis at the end of the sentences in both languages.

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, X2-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p〈0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered 'complicated' (77%) most while 'simple' (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, 'complicated' (44%) was most while 'scientific' (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p〈0.001) and the older the more said 'simple' or 'logical' (p〈0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said 'too many hand skill' (60%) most while 'too many spices' (8%) least. For Japanese, 'various kind of the recipe' (55%) was most while 'too many hand skill' (7%) was least. There were significant differences shown by academic background (p〈0.01) and income(p〈0.01), and the lower the academic background, the more said 'too many spices' as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say 'various kinds of the recipe'. 5. In case of Koreans, 'the recipe is difficult' (56%) was high while 'uninterested' (9%) was low in answer which showed differences by academic background (p〈0.05), and in case of Japanese, 'no time to cook' (44%) was high while 'uninterested' (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as 'traditional food' (34%), 'made from nutrious and quality materials' (27%), 'for education' (22%) and 'suites their taste' (17%) revealing 'traditional food' is highest. In case of Japanese, it was revealed in the order of 'made from nutrious and quality materials' (36.3%), 'traditional food' (25.2%), 'suites their taste' (22.6%), 'for education' (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered 'taste and nutrition' (45%) most while 'shape and color' (6%) least. In case of Japanese, 'taste and nutrition' (75%) was answered most while 'hygienic packaging' (4%) was least. Both considered 'taste and nutrition' as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food 'from mother' (47%), 'media' (18%), 'school' (15%), 'from mother-in-law' (14%), 'private cooking school' (4%) and 'close acquaintances' (2%). In case of Japanese, they said mostly learn 'from mother', but it was also shown that the lower the academic background the lesser the tendency of learning 'from mother' but 'from school' (p〈0.001). 9. About the consumption of traditional fermented food, Koreans said they..

The objects of this study are to find out (1) real situation of the food supply in prison under Imperial Government of Japan more cleary (historical meaning) and (2) which might help in understanding wrong present food consumption patterns in Korea which causes environmental as well as health problems. It is generally known that the length of the Japanese occupation for Korea is 36 years. However, it is concluded in this study that it was longer (70 years ; from 1875 to 1945 from when Japanese Army attacked and occupied Yungjongdo and Kanghwado island to e time when they were defeated on World War II.) Korea was annexed by Japan in 1910 then the Imperial Government of Japan dismissed the Korea Army, controlled the Office of Justice and the management of prison by force. Since then about 50% of all land was fell into Japanese Government ownership and 80% of Korean farmers became as tenant. After this change, Korea farmers were forced to pay extremely high rent (up to 80% of its harvest). Forced immigration, low price procurement of grain by Japanese government up to more than 30%of their production, was practiced. Accordingly, the food situation of Korean farmers became miserable, which may caused more violations of Imperial Japanese Law. Malnutrition, epidemic diseases, mortality rate of infants soared and average life expectancy shortened to 20-30 years old. This was the period of World Economic Crises and Food Crises in Japan. It was said then that if one Japanese comes to Korea then 200 Koreans will starved to death. Meanwhile, Proconsul Bureau of Chosun requested to the Department of Medicine, the Imperial University of Kyungsung to survey food supply situation of Koreans in prison throughout Korea. Objectives of the survey then was not only to find out scientifically whether it is agreeable in maintaining prisoner's health and also find out the possibility to save food during food crisis. Survey was started from 1923 and ended in 1945, and it focussed on prisoners in the Seodaemoon Prison. This report is the outcome of the first survey. They concluded that the food supplied was nutritionally (had) no problem, in compare with those of workers in the factory, students in the dormitory in Japan and with those of prisoners in Taiwan, France and Germany. Amount of grain supplied were different according to their work lord and was divided into 9 different levels. Total grain was consisted of 50% millet, 30% soybean and 20% indica rice(variety). However, there were no difference in the amount of supply of side dishes between work groups. For the highest working group, 3280g of boiled grain per day was supplied to make stomach full but as a side dishes, salty fermented bean paste, fermented fish and salty soups, etc. was supplied. Deficiency of animal protein were observed, however, high intake of soybean may possibly caused animal protein deficiency problem. On the contrary, the intake of water soluble vitamins were insufficient but the level of calcium and iron intake seems to be sufficient, however, imbalance of intake of nutrition may caused low absorbtion rate which might caused malnutrition. High intake of dietary fiber and low intake of cholesterol may possibly prohibited them from so called modem disease but may caused the defect in disease resistancy againist epidemics and other traditional disease. Over intake of salt(20-30g per day) was observed. Surveyors who attended in this survey, mentioned that the amount of food intake may nutritionally be sufficient enough but the quality of food(and possibly, the taste of food) were like that of animal feed. For the officials who received this report might consider that considering the war situation and food crisis, the supply situation of food in the prison may considered to be good enough(because they are not starving). But as a Korean who studied this report, one feel extremely pity about those situation because (situation of) those period were very harsh under the Imperi..

본 연구는 최초투자와 후속투자는 그 전략적 동기나 결정요인 그리고 투자행태 등이 크게 다름에도 불구하고 지금까지의 연구들이 이를 구분하지 않고 일괄적으로 취급해 왔다는 점에 착안하여, 이론적인 측면에서 후속투자의 개념과 선행 이론 및 실증연구를 체계화하여 정리하고, 실증적인 측면에서 우리나라의 92개 해외진출 전자기업을 대상으로 설문조사를 실시하고 이를 기초로 후속투자의 결정요인을 분석하였다. 실증분석 결과, 기초통계적인 측면에서 대기업이 중소기업보다 후속투자를 더 많이 수행하고 있다는 점이 통계적으로 유의한 결과를 보였으나 개발도상국과 선진국간에는 별다른 차이를 보이지 않았다. 다음으로 로짓분석 및 회귀분석 결과, 우리나라 전자기업의 후속투자에는 기업의 규모, 자산의 특유성, 지식집약도, 문화적 거리, 해외투자 위험, 현지국에 대한 투자경험 등이 통계적으로 유의한 결정요인으로 밝혀지고 있다. 즉 기업의 규모가 클수록, 자산의 특유성 및 지식집약도가 높을수록, 그리고 문화적 거리와 해외투자 위험이 낮을수록 후속투자 가능성이 높은 것으로 분석되었다. 아울어 현지국에 대한 투자경험도 후속투자를 촉진시키는 중요한 결정요인으로 작용하고 있음이 밝혀지고 있다. 후속투자에 관한 이러한 연구 및 실증분석 결과는 우리나라 전자기업의 최초투자 및 후속투자전략 수립에 여러가지 전략적 시사점을 제공해줄 수 있을 것으로 사료된다. 또한 지금까지 최초투자와 후속투자를 구분하지 않고 일괄적으로 이루어졌던 해외투자 결정요인에 관한 선행 이론연구 및 실증연구를 이론적·실증적인 측면에서 크게 보완해 줄 수 있을 것으로 판단된다.

본 연구는 한국시장에 진입한 일본기업들을 대상으로 진입방식 선택 결정요인을 분석하였다. 즉 합작투자 혹은 라이센싱을 선택케 하는 요인들이 무엇인지를 거래비용 특성요인, 환경적 특성 요인, 전략적 요인, 그리고 기업 특성 요인으로 구분하여 조사하였다. 합작투자 55개 기업과 라이센싱을 선택한 24개 기업들을 대상으로 로짓분석을 실시하여 다음과 같은 연구결과를 얻었다. 거래비용 특성 중에서 파트너의 기회주의 속성이 높을수록, 그리고 전략적 요인 중에서는 현지시장의 전략적 중요성이 높을수록 라이센싱 보다는 합작투자를 선택하는 것으로 나타났다. 반면에 환경적 특성 중에서는 현지시장의 수요 물확실성이 높을수록 합작투자 보다는 라이센싱을 선택하는 것으로 밝혀졌다. 마지막으로 기업 특성 중에서는 모기업의 국제영업 경험이 있는 기업들이 합작투자를 선택하며, 모기업의 규모는 진입장식의 선택에 영향을 미치지 않는 것으로 드러났다. 초록(외국어)