The purpose of this study was to investigate Japanese perception and preference for Kimchi. A questionnaire survey was conducted on 605 Japanese (male 224, female 381) residing in Kobe, Kyoto, Osaka, Himezi, and Tokyo. Of the respondents, 90.2% have not visited Korea however, 83.3% experienced Korean food. On their first impression of Kimchi, 56.9% answered that it was `good`, and 65.4% answered `good` for their after taste impression. Total 92.7% of the respondents, answered nationality of kimchi is `Korea`. The most familiar kimchi is Baechu kimchi, and they preferred the part from white stem of the Chinese cabbage. On their perception of kimchi, `Kimchi is stamina food` had the highest score of 4.17±1.11 from male and 4.25±0.85 from female, respectively. Their favorite sub-materials were red pepper (37.4%), radishes (33.6%) and garlic (28.4%), and unfavorable sub-materials were anchovy (28.4%) and garlic (16.5%). The most popalar dishes using Kimchi were Kimchi Ramyun (84.0%) and Kimchi Bokumbab (60.7%).