Abstract
A cookbook authored by a teacher and a cookbook written by a cook were selected in South Korea and Japan, respectively, and then the ingredients, cooking methods, seasonings, seasoning methods, and spices mentioned in these books were compared. The findings of this study are as follows:
1. Ingredients: The dominant ingredients for accompanying dishes are meat in South Korea, and fish in Japan. In South Korea, mushrooms are often used, while in Japan, potatoes, beans, and eggs are frequently used. The staple food in South Korea includes rice, flour, buckwheat, and millet, while that in Japan is mainly rice.
2. Cooking method: In South Korea, marinated foods and soups are dominant, while in Japan, boiled and grilled dishes are dominant.
3. Seasonings: For accompanying dishes, salt, soy sauce, and sweeteners are often added in both countries. In South Korea, the frequency of use of sesame oil is high. The seasonings for staple food are similar to those for accompanying dishes.
Seasoning method: Salt and soy sauce are used in both countries, but salt is mainly used in South Korea, while soy sauce is often used in Japan. The seasoning method for staple food are similar to those for accompanying dishes.
4. Spice: For accompanying dishes, garlic and Welsh onion are used quite frequently, and many pungent ingredients are used in South Korea. In Japan, there are a variety of spices, but the frequency of use is low.
5. For each item, the frequency of description in the cookbooks was compared between Japan and South Korea, using correlation coefficients. As a result, it was found that there is a significant correlation between the ingredients for accompanying dishes and the seasoning methods for accompanying dishes and staple food only.
