@article{ART002501067},
author={MINHO YANG},
title={A Study on Remaining Japanese in Sea products},
journal={Journal of Japanese Culture},
issn={1226-3605},
year={2019},
number={82},
pages={185-198},
doi={10.21481/jbunka..82.201908.185}
TY - JOUR
AU - MINHO YANG
TI - A Study on Remaining Japanese in Sea products
JO - Journal of Japanese Culture
PY - 2019
VL - null
IS - 82
PB - The Japanese Culture Association Of Korea (Jcak)
SP - 185
EP - 198
SN - 1226-3605
AB - This paper analyzes the trace amounts of Japanese language that remain in the names of Korean fishing products. Data, collected through interviews with people living in a Korean fishing village, were analyzed using the National Institute of Korean Language’s Everyday Korean Language Project Group. Japanese remained diverse in the names of fish products. The implications of this paper are as follows: －Find Japanese expressions (used in fishing products) that are well known by fishermen, who form the foundation of the Korean fishing culture, but are not understood by the average Korean.
－Analyze these examples to identify how these terms and expressions came to be standard within this industry, considering the regional and cultural connections between Korea and Japan.
－The remaining Japanese languages used in the fishing villages have enabled a new field of study, called “sea region linguistics.” The results of the survey data reveal regional limitations; therefore, similar research is necessary in the future.
KW - Everyday Korean Language Project;Aquatic products;Fishing Village;Language Contact;Basic culture;Remaining Japanese
DO - 10.21481/jbunka..82.201908.185
ER -
MINHO YANG. (2019). A Study on Remaining Japanese in Sea products. Journal of Japanese Culture, 82, 185-198.
MINHO YANG. 2019, "A Study on Remaining Japanese in Sea products", Journal of Japanese Culture, no.82, pp.185-198. Available from: doi:10.21481/jbunka..82.201908.185
MINHO YANG "A Study on Remaining Japanese in Sea products" Journal of Japanese Culture 82 pp.185-198 (2019) : 185.
MINHO YANG. A Study on Remaining Japanese in Sea products. 2019; 82 : 185-198. Available from: doi:10.21481/jbunka..82.201908.185
MINHO YANG. "A Study on Remaining Japanese in Sea products" Journal of Japanese Culture no.82(2019) : 185-198.doi: 10.21481/jbunka..82.201908.185
MINHO YANG. A Study on Remaining Japanese in Sea products. Journal of Japanese Culture, 82, 185-198. doi: 10.21481/jbunka..82.201908.185
MINHO YANG. A Study on Remaining Japanese in Sea products. Journal of Japanese Culture. 2019; 82 185-198. doi: 10.21481/jbunka..82.201908.185
MINHO YANG. A Study on Remaining Japanese in Sea products. 2019; 82 : 185-198. Available from: doi:10.21481/jbunka..82.201908.185
MINHO YANG. "A Study on Remaining Japanese in Sea products" Journal of Japanese Culture no.82(2019) : 185-198.doi: 10.21481/jbunka..82.201908.185
