When Time Is The Primary Ingredient

Sep 24 From meat-fermented jang to native rice varieties, how a Seoul restaurant investigates 2,000 years of culinary history Two thousand years of food culture gives you a lot of ideas to work with. Korean cuisine carries a history—fermentation, preservation, agricultural knowledge—that Onjium has been studying since it opened in 2013, across from Gyeongbokgung Palace in Seoul. Continue reading Access this and all our other premium articles by joining our membership program. Plans start at $6.50 per month and include twice-weekly digital features, access to in-person events, and more. Tasmania Southern China Campania All Trips Up Next The Seoul Producer Taking Sesame Seriously