The awareness level of foods depending on the country of origin is shown on the below Table 3. In terms do grain, there were noticeable distinctions among immigrant wives from different countries in the way they recognize rice (P < 0.05), barley/multigrain (P < 0.01), ramen or instant noodles (P < 0.01), noodles (P < 0.001), rice cake (P < 0.01). In terms of barley/mixed grains, females from Southeast countries such as Vietnam and the Philippines showed low level of awareness because those countries mainly plant rice. In terms of noodle, South Korean noodle, which is made of flour, was not well known to the females from Vietnam, for whom noodle is staple food along with cooked rice and both of them are made of rice [23].

In terms of meat, there was a clear distinction in terms of beef (P < 0.05), but there were almost no differences in terms of chicken and pork. South Asian countries including Vietnam and the Philippines showed lower level of awareness than Japan and China. This seems that the belief on doctrine of reincarnation and the idea of charitable deeds in South East Asia's Buddhist society has affected the Buddhists' awareness of meat. In particular, the lowest level of awareness of beef in South East Asian countries demonstrates that people do not kill water buffalos recklessly, which are indispensible animals for farming, compared to common livestock such as chickens and pigs. In other words, pigs, which were started to be raised 3,000 B.C. at the latest, have been an important main source of meat in tribal society in jungle and farming areas from the beginning, except Islamic regions [24,25].

In terms of vegetables, there was obvious differences in terms of raddish (P < 0.01) and red pepper (P < 0.01), unlike Chinese cabbage. In particular, most immigrant wives answered that they knew Chinese cabbage cuisine on the questionnaire. Chinese cabbage is highly recognized among them because it is grown and cooked in Vietnam, Philippines, China and Japan.

The findings on the recognition of Korean cuisine, possibility of cooking Korean food, and table setting styles are shown on the Table 4. According to the results, most immigrant wives answered that they knew all Korean cuisine on the questionnaire. Therefore, Korean cuisine is highly recognized among them. Bae and Jinlin [25] discovered that kimchi, bibimbab and bulgogi gained higher level of awareness through the survey on Korean food among foreigners residing in the U.S. This result shows again that bibimbab, kimchi, bulgogi, samgyetang, and kimbab enjoy higher level of awareness over 80% among Korean food. However, many of them answered that they could not cook the Korean cuisine. Seo et al. [17] found that students with cooking experiences of Korean food showed higher level of preference for Korean food than those without the experiences through the research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea. Han [26] found that most immigrated housewives had little confidence in their Korean food cooking skills, showing that only 17.9% of the respondents said their skills were "very good" and "good", meanwhile 41.1% said "not good" and "almost poor" through the research on Korean food cooking skills of foreign housewives. In terms of table setting, the results display that foreign wives who married Korean men understand each form of staple, side dish and snack well and use the different forms of food appropriately.

The findings on the frequency of eating their own national food are shown on the Table 5. There were obvious differences depending on the country of origin (P < 0.01), residential area (P < 0.01) and the length of residence (P < 0.01). The number of immigrant wives who answered that they eat their own national food once a month was highest, followed by once a week and almost never. Han [26] found that 26.8% of immigrated housewives enjoyed their own national dishes 1~3 times or not at all per month through the research on the frequency of taking their own national food among foreign housewives. Jang [19] found that the percentage of immigrated housewives who eat their own national food was only 3% for breakfast, 8% for lunch and 13% for dinner through the study on Dietary life of Female Marriage immigrants. This study reveals that the frequency of eating their own national food of foreign housewives is strikingly low.

The findings on the way to cook their own national cuisine among immigrant wives are shown on the Table 6. There are clear differences depending on the country of origin (P < 0.01), residential area (P < 0.01) and the length of residence (P < 0.01). The largest number of those surveyed said that they cook their national food in transformed Korean style. The second largest number of them answered that they cook the food in their traditional way, followed by people who said that they do not cook their national food.

The reasons why they changed the way to cook their own national food are shown on the Table 7. There was a noticeable difference depending on the country of origin while there were no differences depending on residence area and length of residence. The reasons why they change the way to cook the food are, first of all, the difficulty of finding food materials, followed by family members' rejection to unique flavor or taste, rejection of family members to food products, and the impossibility of cooking in their own national manner. Already being displayed in Kuak [18] and Sim [27], this shows the importance of consideration and psychological support from other family members when foreign housewives adapt to Korean culture. In the research of Jang [19], 40% of immigrated housewives responded they consider their husbands first and 28% of them said they think the entire family for the inquiry of whose preference they consider first when they prepare meals. Meanwhile, only 22% of respondents said they consider themselves first.

The findings on changes in table setting before and after immigration of wives to South Korea are displayed in the Table 8. Most foreign wives are used to spread out dishes on the table both before and after their immigration. In Japan, China and Thailand, people use spoons and chopsticks but in the Philippines, heavily influenced by Spain and America, most people use a knife and fork. The research, however, shows that 97.1% of immigrated housewives use spoons and chopsticks after their immigration. In addition, 86.9% of foreign housewives said they "sat on the chair to eat" before their immigration because people sit in the chair around the table to eat in Vietnam, the Philippines and China. However, 66.8% of foreign housewives responded that they "sit on the floor around the table when they eat" after their immigration into Korea. This demonstrates that immigrated housewives have adapted to Korean food culture well.

The findings on difficult Korean table manners among immigrant wives depending on the country of origin are shown on Table 9. There was a clear difference among wives in finding which Korean table manners are difficult to follow. Not to hold up a bowl with hands and to start to eat after the elderly started were revealed to be most difficult to get used to. In particular, Japanese people hold rice bowls with their left hands and eat with their right hands and they also bring their soup bowls to their mouths to drink soup. Therefore, more than 50% of immigrated housewives from Japan find it difficult "not to hold bowls with hands". 11.1% of immigrated housewives from the Philippines feel uncomfortable with "not using hands" because it is tradition to use hands when they eat and people still eat with their hands in some parts of the country.