Thursday, November 8, 2012

K-food is now a familiar cuisine to foreigners

K-food is creating a Korean wave fever. Last January, at the 2012 Madrid Fusion Culinary Trade Fair, the theme of Korea was fermented food. Korea promote its fermented food, such as soy sauce, soy paste, red pepper paste, pickled vegetables, and kimchi, claiming that when you eat the food, you become thankful. Many Korean cuisines are fermented. The healthy natural ingredients go through ripen and fermentation creating healthy lactic acid bacteria. Malaysia airline, Air Asia, included Kimchi bouillabaisse, which receieved critical acclaim. Moreover, their fried rice with fermented kimchi and chicken was very popular. 

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