Sushi Journey

Your Path from First Roll to Mastery

Seoul Yangnyeong Market Guide | Best Things to See, Herbal Ingredients, “Magic Powder,” Mugwort Treatments & Access

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Seoul has plenty of cafés, cosmetics shops and famous tourist attractions, but there are also places where you can experience a very different side of Korean culture. One of them is Seoul Yangnyeong Market (서울약령시장). As you walk through the market, you will see Korean ginseng, jujubes, goji berries, omija, dried herbs and many other […]
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Omija Tea & Five-Flavor Berry Recipes: 10 Korean Ways to Use Omija Beyond Tea

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10 Ways to Enjoy Omija (Five-Flavour Berry) Beyond Syrup Omija, also known as the five-flavour berry, is a Korean ingredient traditionally associated with five different tastes: sweet, sour, bitter, spicy and salty. Its beautiful red-to-pink colour makes it useful not only for drinks, but also for yoghurt, jelly, desserts and savoury dishes. Here are 10 […]
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Yogurt travel around the world

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Travelling the World Through Yoghurt America, Korea, Japan and Turkey — the same yoghurt, but completely different cultures. I had a yoghurt parfait in America. I had one in Korea too. Then, after coming back to Japan, I made my own yoghurt parfait one morning. On paper, the ingredients were quite similar: Greek yoghurt, fruit, […]
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世界の肉の味付けとソース

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Isn’t it interesting how the same meat can taste completely different depending on the seasoning? There are so many different ways to enjoy meat around the world. Here, I’m going to explore and collect sauces and seasonings that can turn one type of meat into many different dishes. 80 Ways to Flavour Meat Without Getting […]
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JUNGSIK SEOUL Lunch Review | Michelin-Starred Korean Fine Dining

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JUNGSIK SEOUL JUNGSIK SEOUL is one of Korea’s most celebrated fine dining restaurants. The Seoul restaurant has earned two Michelin Stars, while its New York location has been awarded three Michelin Stars. Inside JUNGSIK SEOUL Even before the meal began, the interior caught my attention. The ceiling design immediately sparked my curiosity. I pointed at […]
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