「Differences of food culture between Korea and Japan」

What kind of Korean and Japanese food would you imagine? Can you answer each one?


KakaoTalk_20181022_234459882.pngKorea and Japan have many similar dishes. For example, Samgyeopsal and Wagyu are both meat dishes like BBQ.

Why do Korean and Japanese cuisines look so much like this?

Because of regional relations between Korea and Japan, not only climate but also food culture are similar. Both countries have had a lot of historical involvement, which being influenced by China.
The similarities between their food culture are as follows. First, rice is a staple food, drinking soup and side dishes made from vegetables are indispensable points. Next, it is indispensable to drink soup and to eat side dishes made from vegetables.

However, how to cook rice and how to make soup or side dishes are different in many respects.
To cook rice with dashi is unique to Japan and can not be seen in Korea. (Dashi is soup stock made from fish and kelp)
Also, in Japan, they eat something like sesame seaweed and paste on rice, but in Korea such a way of eating can’t be seen at all.



Then, there is a difference in the time to boil soup. In Japan, boiling water at first and then putting seasoning such as miso at last. In Korea, on the other hand, boils seasoning together with water from the beginning.
Korean people love the taste which the ingredients taste well mixed with each other, harmoniously, so they boil the soup over a sufficient time.
In Japan, they sometimes add coloring to soak vegetables in salt in order to produce a beautiful color, but in Korea, it is normal that vegetables are soaked in salt to soften and made with red pappers or carrots. Unlike Japan, coloring is rarely added to give out color. Kimchi is the representative of what was made by such a method.


As you can see, cooking between Korea and Japan seems to be similar at first glance, but there are considerable differences in how to make it. It seems that the taste and taste of the material itself has become important to Japanese, while the harmonious flavor of the material has become important to Korean.

When eating Korean and Japanese cuisine, pay attention to the differences in the food culture of both, it will be a more wonderful experience.


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