大阪市の在日コリアンにおける食文化の民族的アイデンテイテイ (第2報)

日常食を主たる対象として

抄録

The objective of this research is to investigate upon the ethnic identity of the Korean resident in Osaka city through the food culture and their adaptability towards the Japanese culture by taking concrete examples from their food culture, especially the daily food culture. As the main method of the research, I selected the Korean-populated areas in Osaka, and conducted a survey by questionnaires in order to examine the festive food preparations, and study the changes that have taken place as a result of living in Japan. A result of the research indicated that there was a relationship between the daily food culture and ethnic identity. The higher the feelings of ethnic identity, the stronger the trend toward using 'kimchi' and Korean dishes in the family; the seasoning tended to be Korean styles, and even the first choice at eating-out was Korean food. Also, most of the ingredients for the daily cooking were purchased from the Korean-specialized groceries. On the other hand, there was no relationship between the ethnic identity and the food customs while eating 'nabe' (a traditional pot-dish of meat and vegetables), for example, the kind of chopsticks used or the way of arranging them. As for the daily meal menu, in the families with a high-degree of ethnic identity, there was a trend to eat 'kimchi' and Korean dishes for breakfast and dinner. As compared to that, among the families with moderate-degree of ethnic identity, the 'kimchi' was hardly used in breakfast, though the dinner still consisted of 'kimchi' and Korean dishes. At last, among families with low-degree of ethnic identity, there was absolutely no use of 'kimchi' and Korean dishes for either breakfast or dinner.