The Korean Cultural Center in Italy recently organized special Korean cooking classes titled "Taste of Jang" on October 30 and 31, offering participants an immersive experience into traditional Korean cuisine. The two-day event was held in collaboration with the Korean Food Promotion Institute (KFPI) and focused on introducing the rich culinary heritage of Korea to Italian participants.
The cooking classes were specifically designed to educate participants about the culture of fermentation, which serves as the foundation of Korean culinary traditions. Fermentation plays a crucial role in Korean cooking, particularly in the preparation of essential ingredients like various types of jang (fermented sauces and pastes), which are fundamental to authentic Korean flavors. Through hands-on instruction, participants gained valuable insights into these time-honored fermentation techniques that have been passed down through generations.
During the two-day program, attendees had the opportunity to prepare some of the most iconic Korean dishes under expert guidance. The classes provided a comprehensive learning experience that went beyond simple cooking instruction, incorporating cultural education about the historical significance and nutritional benefits of fermented foods in Korean cuisine. Participants learned about the intricate processes involved in creating traditional Korean fermented products and their importance in daily Korean meals.
This culinary cultural exchange event represents part of the Korean Cultural Center's ongoing efforts to promote Korean culture abroad and foster greater understanding of Korea's rich gastronomic traditions. The collaboration with the Korean Food Promotion Institute demonstrates the commitment to authentic cultural representation and professional-level instruction in traditional Korean cooking methods.
