Determination of consumers’ acceptance level of sushi meal among Czech respondents was the main aim. The survey included 1352 respondents that filled in a questionnaire on their demographic characteristics and food preferences regarding their acceptance of sushi meal. Additionally, 79 volunteers participated in sorting sushi among other 14 popular meals in the Czech Republic, according to their assumed situations. The results indicate that sushi is highly accepted among Czech consumers (more than 80% of respondents consume sushi) due to sensory characteristics and health benefit claims of sushi. The main barrier for sushi acceptance is sushi being a cold meal. The study emphasized that sushi price highly influences not only consumption frequency but also acceptance of sushi among respondents who declared not consuming this type of meal.
Adams, A.A., Beeh, J.L. & Wekell, M.M. (1990): Health risks of salmon sushi. Lancet,, 24, 1328.
Buckland, N.J., Stubbs, R.J. & Finlayson, G. (2015): Towards a satiety map of common foods: associations between perceived satiety value of 100 foods and their objective and subjective attributes. Physiol. Behav.,, 152, 340–346.
Budinska, E. (2012). 10 nejtypictejšich ceských jídel (10 typical Czech meals). Available at http://easymagazine.cz/clanky/10-nejtypictejsich-ceskych-jdel (last accessed 25 August 2016)
Cysneiros, R.M., Arida, R.M., Terra, V.C., Sonoda, E.Y., Cavalheiro, E.A. & Scorza, F.A. (2009): To sushi or not to sushi: Can people with epilepsy have sushi from time to time? Epilepsy Behav., 16, 565–566.
Czarniecka-Skubina, E. & Nowak, D. (2014): Japanese cuisine in Poland: attitudes and behavior among Polish consumers. Int. J. Consum. Stud.,, 38, 62–68.
CZECH ACADEMY OF SCIENCES. (2003): Stravovací zvyky Cechu (Eating habits of Czechs). Available at http://cvvm.soc.cas.cz/media/com_form2content/documents/c1/a2989/f3/100258s_or30825.pdf (last accessed 25 August 2016)
D’Amico, M., Di Vita, G. & Monaco, L. (2016): Exploring environmental consciousness and consumer preferences for organic wines without sulfites. J. Clean. Prod.,, 120, 64–71.
De Silva, D. & Yamao, M. (2006): A yen for sushi: an analysis of demographic and behavioural patterns of sushi consumption in Japan. J. Foodservice,, 17, 63–76.
Donley, R. (1995): Everything has its price. Simon & Schuster, New York, (Chapter 4.), pp. 18–24.
Frank, A. & Bjorndal, T. (2011): The economics of salmon aquaculture. 2nd ed. Wiley-Blackwell, Chichester, West Sussex. pp. 1–7.
Hamerska, J. (2013): Fast food versus slow food. Thesis. Masaryk University, Brno, Czech Republic. Available at http://is.muni.cz/th/323462/lf_m/DP_Fast_food_versus_slow_food.pdf (last accessed 25 August 2016)
Hoel, S., Mehli, L., Bruheim, T., Vadstein, O. & Jakobsen, A.N. (2015): Assessment of microbiological quality of retail fresh sushi from selected sources in Norway. J. Food Protect.,, 78, 977–982.
Huong, T.V.D. & Toshiharu, Y. (2012): Individual vitamin B6 contents in selected Japanese sushi toppings. Int. J. Food Sci. Nutr.,, 63, 246–249.
Kim, D. & Leigh, J.P. (2011): Are meals at full-service and fast-food restaurants “normal” or “inferior”? Popul. Health Manag.,, 14, 307–315.
Krauss, E.S. & Nyblade, B. (2004): Japan and North America. Routledge Curzon Library of Modern Japan. RoutledgeCurzon, London. pp. 417–435.
Makela, J., Kjaernes, U., Ekstrom, M.P., Furst, E.L., Gronow, J. & Holm, L. (1999): Nordic meals: Methodological notes on a comparative survey. Appetite,, 32, 73–79.
Matsui, H., Tsuchiya, R., Isobe, Y. & Narita, M. (2013): Analysis of bacterial community structure in saba-narezushi (narezushi of mackerel) by 16S rRNA gene clone library. J. Food Sci. Tech.,, 50, 791–796.
MINISTRY OF AGRICULTURE. (2015): Situacní a výhledová zpráva ryby (Situation and outlook report on fish. Czech Republic-Ministry of Agriculture, Department of State forest governance, hunting and fishing (November 2015)). Prague, Czech Republic, pp. 3–32.
Orth, U.R. & Firbasova, Z. (2002): Ethnocentrism and consumer evaluations of Czech made yoghurt. Agr. Econ. –Czech,, 48, 175–181.
Pieniak, Z., Vanhonacker, F. & Verbeke, W. (2013): Consumer knowledge and use of information about fish aquaculture. Food Policy,, 40, 25–30.
Sakamoto, R. & Allen, M. (2011): There’s something fishy about that sushi: how Japan interprets the global sushi boom. Japan Forum,, 23, 99–121.