The frequency usage of the food between Korea and Japan

Abstract

  Regarding the five ingredients listed in the graph of the ingredients, the frequency usage of the food between Korea and Japan was evaluated. The evaluation was grouped into four categories of [often used] , [sometimes used] , [hardly used] , and [never used] . The result to the survey is shown below.
1. The vegetables both Korea and Japan [often used] were lettuce, radish, cucumber, spinach, and etc. In Korea, vegetables grouped as [often used] were asparagus, cauliflower, and etc. However, in Japan, they were grouped as [hardly used] .
2. The mushrooms both Korea and Japan [often used] were paengi mushroom, pyogo mushroom, mahngadak mushroom, agaric mushroom. For seaweeds, there was the brown seaweed, and for beans, there were the red bean, soybean, and tofu. The vegetables grouped [hardly used] in Japan but [often used] in Korea, were found to be sea lettuce seaweed, laver grown on the underwater rock, mung beans, and etc. In addition, a bundle of layer was [hardly used in Korea] but [often used] in Japan.
3. The fish both Korea and Japan [often used] were red snapper, flounder, tuna, squid, abalone, and etc. Grouped [hardly used] in Japan but [often used] in Korea, were small shrimps, yellow carvina, leatherfish, and etc. Grouped [hardly used] in Korea but [often used] in Japan were oceanic bonito, lobster, and etc.
4. The meat, eggs, dairy both Korea and Japan [often used] were beef, pork, chicken, livers, milk and etc. [Hardly used] in Japan but [often used] in Korea were the by-products like hearts, livers, and viscera. There weren’t any food grouped [hardly used] in Korea but [often used] in Japan.
5. The spices, seasoning both Korea and Japan [often used] were sesame oil, hot peppers, garlic. [Hardly used] in Japan but [often used] in Korea were worcester sauce, tomato puree, and Chinese flavor gravy. Also, gravy of the slices of dried bonitoes was not used in Korea.