CreatripTeam

YEONGAM, Oct. 25 — At the “Taste of the South” exhibition held at the Kim Myung-sung Fermentation Research Institute in Yeongam-eup, Yeongam County, chef Kim Myung-sung and participating chefs presented a range of fermented foods and regional dishes alongside Japanese-style cuisine and breads. Traditional Korean earthenware (onggi) and various fermentation techniques were highlighted, drawing attention to local culinary heritage and artisanal tableware. The event showcased both preservation methods and contemporary interpretations of southern Korean flavors. (onggi: traditional Korean earthenware pots used for fermenting and storing food.)