2026-03-07T15:28:01Z https://konan-u.repo.nii.ac.jp/oai

oai:konan-u.repo.nii.ac.jp:00004639 2025-04-10T01:31:26Z 10:69:655

日本社会における韓国系の肉食文化　―外食業の焼肉屋のメニューを手掛かりに― Korean Carnivorous Culture in Japanese Society －Using the menus of Yakiniku restaurants in the restaurant industry as a clue － KIM, Teho 金, 泰虎 キム, テホ KIM 金 キム Teho 泰虎 テホ 肉食文化 殺生禁断 肉食語彙 焼肉 食文化 韓国料理 carnivorous culture forbidden to kill carnivore vocabulary Yakiniku food culture Korean cuisine application/pdf In Japanese society, an image has been formed that the yakiniku served at yakiniku restaurants in the food service industry is a food of Korean origin. This study explains the causes and circumstances of this perception as well as its pros and cons. It therefore considers what kinds of cooking methods are used to prepare yakiniku and the existence of two types of yakiniku in Korean society: direct-grilled and indirect-grilled. Japanese society has a short history of meat-eating culture, which is why yakiniku restaurants have menus that include the names of meat parts associated with Korea and offer an environment that facilitates the entry of strangers with meateating experience. After World War II, many ethnic Koreans living in Japan became involved in running yakiniku restaurants and spreading yakiniku culture. In addition, the culture of yakiniku has further spread with the tailwind of good exchange relations between Japan and Korea. However, the inclusion of Korean vegetables and meals on the non-meat menus of yakiniku restaurants and the names of these Korean dishes in Japanese national dictionaries have solidified the image of yakiniku as a dish of Korean origin. Furthermore, yakiniku cuisine has come to occupy a prominent genre among the foreign cuisines that are prevalent in Japanese society. 甲南大学国際言語文化センター 2023-03-10 jpn departmental bulletin paper VoR https://doi.org/10.14990/00004609 https://konan-u.repo.nii.ac.jp/records/4639 10.14990/00004609 AA11424274 13476610 言語と文化 The Journal of the Institute for Language and Culture 27 17 41 https://konan-u.repo.nii.ac.jp/record/4639/files/K04394.pdf application/pdf 1.9 MB 2023-04-26