{"id":33411,"date":"2024-10-29T16:22:49","date_gmt":"2024-10-29T07:22:49","guid":{"rendered":"https:\/\/www.waseda.jp\/inst\/icc\/?p=33411"},"modified":"2024-12-19T16:59:13","modified_gmt":"2024-12-19T07:59:13","slug":"icc-kimchi-workshop-2412-en","status":"publish","type":"post","link":"https:\/\/www.waseda.jp\/inst\/icc\/news\/2024\/10\/29\/33411\/","title":{"rendered":"Make kimchi and feel the bond! ICC Kimchi-Making Workshop (2024)"},"content":{"rendered":"

Poster<\/a><\/p>\n

\uc548\ub155\ud558\uc138\uc694<\/span>! <\/span>Annyeong haseyo<\/span><\/i>! <\/span>
\nDo you know about <\/span>kimchi<\/span><\/i>?\u00a0<\/span>\u00a0<\/span><\/p>\n

Yes, kimchi is a famous food that represents Korea, and many of you have probably tried it before. But do you know how kimchi is made and what kimchi-making means in Korea?<\/span>\u00a0<\/span><\/p>\n

Kimjang<\/span><\/i> (kimchi-making) is a Korean tradition where families and neighbors gather to make kimchi before winter begins. Over time, kimjang has become more than just preserving food for the coming year; it is now a meaningful event that deepens relationships and strengthens community bonds. In fact, the act of making kimchi together is so significant that it has been recognized as a UNESCO Intangible Cultural Heritage in 2013.<\/span>\u00a0<\/span><\/p>\n

In this event, with the help of Ms.Cho Sun-ok, a kimchi master and Korean cuisine researcher, participants will come together with Korean students like a family to make kimchi. At the end, there will be some time to enjoy various types of kimchi along with <\/span>Suyuk<\/span><\/i> (a pork dish) and other foods that pair well with kimchi.\u00a0<\/span>\u00a0<\/span><\/p>\n

You\u2019ll also get to take home the kimchi you make so that you can enjoy the experience even after the event!\u00a0<\/span>\u00a0<\/span><\/p>\n

Don\u2019t miss this wonderful opportunity to immerse yourself in Korean culture!<\/span>\u00a0<\/span><\/p>\n

Guest<\/h5>\n
\"\"

photo by Cho Sun-ok<\/p><\/div>\n

Ms. Cho Sun-ok<\/strong><\/p>\n

Head of Cho Sun-ok Culinary Research Institute; Chairperson of the Japan-Korea Agricultural and Food Cultural Association; <\/span>Kimchi master and Korean food expert.<\/span>\u00a0<\/span><\/p>\n

Cooperation<\/h5>\n

Cho<\/span> Sun-ok<\/span> Culinary Research Institute<\/span><\/span>\u00a0<\/span><\/a><\/p>\n

Takachiho products trading company<\/span><\/span>\u00a0<\/span><\/p>\n

CJ FOODS JAPAN Corp.<\/span><\/a><\/p>\n

Date & Time<\/span><\/b>\u202f<\/span><\/h5>\n

Friday, December 6, 2024, 5:30-7:30pm (Check in from 5:00)<\/span><\/span>\u00a0<\/span><\/p>\n

Place\u202f<\/span><\/b><\/h5>\n

Waseda Campus\u00a0<\/span>
\n<\/span>*Details sent to confirmed participants<\/span>\u00a0<\/span><\/p>\n

Eligibility\u202f<\/span><\/b><\/h5>\n

Waseda<\/span> Students, Faculty and Staff<\/span><\/span>\u202f\u202f\u202f<\/span><\/span>\u00a0<\/span><\/p>\n

Language<\/span><\/b><\/h5>\n

MC: English & Japanese<\/span>
\n<\/span>Presentation\uff06 Workshop: Japanese<\/span>
\n<\/span>Q&A: Japanese and English<\/span>
\n<\/span>Social Time: Unrestricted<\/span>\u00a0<\/span><\/p>\n

Fee\u202f<\/span><\/b><\/h5>\n

Students: 1,000 yen<\/span>
\n<\/span>Faculty and Staff: 1,500 yen<\/span><\/p>\n

\uff0aCollected at the event<\/p>\n

Capacity\u202f<\/span><\/b><\/h5>\n

about 40 people (by lottery)\u00a0<\/span>
\n<\/span>*Results announced on the deadline day<\/span>\u00a0<\/span><\/p>\n

Application<\/span><\/b>\u202f<\/span><\/h5>\n

Via this f<\/span>orm<\/span><\/a><\/p>\n

Deadline\u202f<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h5>\n

Friday, November 29, 9:00am<\/span><\/span>\u00a0<\/span><\/p>\n

Before Applying<\/span><\/b>\u202f<\/span><\/h5>\n

Please read and confirm your understanding of ICC\u2019s policies on Cancellation, Infection Prevention, Food Allergens, and Reasonable Accommodations (<\/span><\/span>here<\/span><\/span><\/a>).<\/span><\/span>\u00a0<\/span><\/p>\n

Enquiries\u202f<\/span><\/b><\/h5>\n

ICC
\n<\/span>Tel: 03-5286-3990
\n<\/span>Contact Form<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Experience kimchi-making with Korean students, and taste various types of kimchi! <\/p>\n","protected":false},"author":3,"featured_media":33518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[86,84,82,137],"class_list":["post-33411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-asia-en","tag-culture-en","tag-events-en","tag-hands-on-activities-en","lang-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/33411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/comments?post=33411"}],"version-history":[{"count":2,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/33411\/revisions"}],"predecessor-version":[{"id":34544,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/posts\/33411\/revisions\/34544"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/media\/33518"}],"wp:attachment":[{"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/media?parent=33411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/categories?post=33411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.waseda.jp\/inst\/icc\/wp-json\/wp\/v2\/tags?post=33411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}