■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