This winter, I had an amazing opportunity to join Venerable Jeong Kwan (a renowned Buddhist practitioner and a Korean temple food master on Netflix 「Chef’s Table」) on a study trip to discover fermented foods and food culture in Japan.
The highlight of the trip was when we went to Gujo in Gifu prefecture, where we visited a miso maker with 100-years of history, a local sake brewer who makes natural sake with all local ingredients, and also met so many people who are keeping the tradition alive!
The trip started in Busan for me because I was visiting my family for Seollal (Korean New Year’s Day) and flew over to Tokyo. It was a long journey because from Tokyo, we took a shinkansen (Japanese fast train) to Nagoya where we met the rest of the party and took a bus to Gujo!
Before I begin posting about this memorable journey, here are some of the highlights!
Stay tuned for more posts and tips 🙂
