■Preferred foods in each prefecture in Japan
1) Tohoku/Sea-of-Japan Coast area (Hokkaido, Aomori, Iwate, Akita, Miyagi, Niigata)
Specialties and preferred flavors: Salmon roe, pickled vegetables in winter,
rice-centered meals with highly seasoned side dishes
2) Northern Kanto area (Yamagata, Fukushima, Gunma, Tochigi, Ibaragi, Yamanashi,
Nagano) Specialties and preferred flavors: miso soup, fermented soy
beans, rice-centered meals with highly seasoned side dishes
3) Kanto metropolitan area (Saitama, Chiba, Tokyo, Kanagawa) Specialties and
preferred flavors: curry, meat and vegetable stew (nikujaga, using pork),
side dishes with a somewhat strong flavoring
4) Central Honshu (Gifu, Aichi, Mie) Specialties and preferred flavors: dark miso soup,
dishes made with rich soup stock
5) Kansai area (Shiga, Kyoto, Osaka, Nara, Hyogo, Hiroshima) Specialties and
preferred flavors: curry, meat and vegetable stew (nikujaga, using beef),
lightly flavored side dishes
6) Seto area (Wakayama, Okayama, Yamaguchi, Shimane, Kagawa, Ehime, Tokushima,
Fukuoka) Specialties and preferred flavors: noodles, a sweetish, strong flavored
soup stock with low salt content
7) Hokuriku area (Toyama, Ishikawa, Fukui, Tottori) Specialties and preferred
flavors: fresh fish such as karei (flounder) and buri (yellowtail
) and salty foods.
8) Southwest Japan (Kochi, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima)
Specialties and preferred flavors: minced raw bonito (katsuo tataki), shochu liquor,
hot, spicy, tastes using various seasonings
9) Other (Shizuoka, Okinawa) Specialties and preferred flavors: tuna and bonito
(Shizuoka), corned beef (Okinawa)
『食品の嗜好・食文化の地域特性について』 財団法人南都経済センター1990
■How attached are you to eating Korean food? (young Korean residents of Japan)
Korean Food Very attached 37.9%
Attached 31.4%
I can't say one way or other 15.9%
Not particularly attached 7.0%
I have no special fondness for Korean food 7.8%
NA 9%
「在日韓国人青年の生活と意識」1993