AMPONTAN

Japan from the inside out

Seoul food

Posted by ampontan on Friday, March 26, 2010

THE SOUTH KOREANS are eager to promote the spread of Korean cuisine throughout the world. The Korea Agro-Fisheries Trade Corporation, which is behind the new program to teach Korean cooking, said in a press release:

(E)fforts will be made to open courses on Korean food in world-famous cooking institutions like the Culinary Institute of America and France’s Le Cordon Bleu.

So, what country did they choose to kick off their program and get it off to a good start?

Japan.

They’re going to offer 25 courses to the 1,300 students at the Hattori Nutrition College in Tokyo from April to December. They picked a well-known place, too–the students at that school served as assistants to the contestants on the Japanese version of the Iron Chef program, and the headmaster acted as the commentator.

Did somebody give you the impression Koreans and Japanese can’t get along?

Don’t believe it.

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2 Responses to “Seoul food”

  1. Mikebean said

    Why would Koreans need to promote their food in Japan? Isn’t already popular there?
    —————
    M: Thanks for the note.

    It’s a cooking school, which means they’re probably training chefs. Probably to promote the opening of restaurants.

    - A.

  2. Andrew in Ezo said

    One problem I’ve heard that keeps Korean food from being widely popular is its liberal use of vinegar(酢) in preparation (ditto for Philippine cuisine). Often Korean restauranteurs abroad have to make Japanese cuisine their main menu item and as it is more broadly popular. I certainly would welcome more widely available Korean cuisine, though the spicy stuff like tofu hotpot tends to wreak havoc with my innards…

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