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초록

This study examined consumer perceptions and preferences regarding temple food meal kits. Three hundred and twenty-six women aged 19 years and older responded to self-administered questionnaires. The respondents were categorized into the ‘culinary experienced group (n=135)’ and the ‘culinary inexperienced group (n=191)’, based on their exposure to temple food culinary education. The culinary experienced group exhibited a higher inclination toward temple food than the culinary inexperienced group. Respondents identified the ‘cooking method’ (54.63%) as the primary challenge in preparing temple food, followed by ‘ingredient procurement’ (25.99%) and ‘extended cooking time’ (10.13%). Overall, 83.44% of respondents expressed a willingness to use temple food meal kits in the future. The anticipated reasons for usage included ‘nutritional value’ (43.38%), ‘time-saving benefits’ (15.81%), and the ‘absence of artificial seasoning’. The reasons for non-usage varied, with the culinary experienced group citing ‘limited menu diversity’ (47.06%), while the culinary inexperienced group highlighted ‘unsatisfactory taste’ (56.76%). Among the preferred food types, side dishes ranked highest (50.92%), followed by staples (20.25%), special foods (13.80%), and soups and stews (9.82%). The ‘sanitation/ cleanliness of ingredients’ (rated at 4.72 points) was the most critical factor when selecting temple food meal kits. The respondents exhibited a positive attitude toward diverse ingredients and cooking methods in temple food, emphasizing the need to develop varied meal kit menus that align with their preferences when planning temple food meal kits.

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