This time, I would like to share with you the kimchi I made.
I am very happy to be able to deliver this to you.
He came to Japan as a student in his 20s.
I have been living in Japan for almost 30 years now.
At that time, Korean culture and cuisine
It wasn't well known in Japan,
Nowadays, even young people are interested in Korea.
Because you have it,
It's just amazing.
I've been in Tokyo for about 20 years now.
He runs a Korean restaurant.
Standing in the kitchen and cooking,
Daily research into Korean cuisine and menu development
I have been working hard.
Kimchi used to be just a pickled vegetable.
Now it is considered a fine Korean dish.
It has become something everyone needs.
For me, kimchi is the taste of my mother, the taste of home.
Winter in Jeolla Province is cold and there is a lot of snow.
When I was a child, I would shovel snow with my mother,
I took it out of a pot buried in the ground and ate it.
I still can't forget the taste of kimchi.
I hope everyone will make the same kind of kimchi.
I hope you will try it.
While remembering those days
We will be making kimchi and other dishes,
I hope you enjoy it.
Brand Story
nice to meet you.
He launched the brand "Chef's Kimchi"
I am also the head chef's wife, Li.
As a third-generation Korean,
I was born and raised in China.
My grandparents are from the Korean Peninsula
Since I moved to China,
I've loved kimchi since I was little.
Although kimchi was a familiar food, I don't remember ever enjoying it.
After marrying the chef
My husband eats kimchi,
Kimchi is appearing on the dinner table more frequently,
He always said that the kimchi I bought was
He complained that it wasn't tasty.
One day, my husband made kimchi himself and said, "This is real kimchi."
and handed it to him.
When I tried the kimchi, I was shocked.
I had no idea kimchi was this delicious.
The head chef was born and raised in Jeolla Province.
It is located at the southernmost tip of Korea.
The surrounding area faces the sea,
It also has a wide plain,
It has been rich in ingredients since ancient times,
As a result, compared to other parts of Korea,
Cooking techniques were also developed.
Jeolla Province is known as the birthplace of Korean cuisine.
The reason why it is also recognized by Koreans is
here it is.
In addition, fermented kimchi contains vitamins, plant fiber,
Intestinal-friendly lactic acid bacteria
It is rich in
This boosts the immune system,
It is also very useful for beauty and health.
If it's that good, then with the people around me
"Chef's Kimchi" was born from a desire to share.
" Chef's Kimchi" is just like my family's dinner table.
Carefully selected fresh seasonal vegetables
No preservatives, fragrances or colours
This is additive-free kimchi.
"Chef's Kimchi" is good for you and your family's health
If I could save the table
I don't think I could be more happy than this.