The Ministry of Culture, Sports and Tourism (MCST), along with the Korea Craft and Design Foundation (President Jang Dong-kwang) and the Korean Cultural Center in Japan (Director Gong Hyung-sik), is hosting the Korean-Japanese traditional cultural exchange event, The Touch of Tradition, Today's Encounter, from March 18 to April 2 at the Korean Cultural Center in Tokyo, marking the 60th anniversary of the normalization of diplomatic relations between Korea and Japan.
The event, designed to foster harmony between the two countries' traditional cultures, is composed of four main programs. The opening ceremony took place on March 19 with government officials, cultural and artistic figures, and academics from both countries in attendance. During the ceremony, traditional tea from both countries was served, along with performances including a gayageum solo of "Pine Tree" composed by Miki Minoru, the Korean traditional dance "Chun-aeng-mu," and a Hanbok fashion show.
Notably, on the day of the opening ceremony, a "Korean Cuisine Concept Restaurant" was held at the Korean restaurant Yunga in Ginza, Tokyo. Chef Yun Mi-wol, the 66th Food Master of Korea, and Yoshihara Masayasu, head chef at Orion Sushi in Tokyo, collaborated to prepare traditional Korean and Japanese dishes. Despite sharing similar ingredients like broth, miso, and soy sauce due to their geographical proximity, both Korea and Japan have developed unique culinary cultures that reflect their distinct identities. The two culinary masters combined traditional flavors with modern techniques, presenting a course meal that emphasizes the cultural value of both countries' cuisines and fosters mutual understanding and friendship.
https://newsk.net/japan/?idx=158961981&bmode=view
The Ministry of Culture, Sports and Tourism (MCST), along with the Korea Craft and Design Foundation (President Jang Dong-kwang) and the Korean Cultural Center in Japan (Director Gong Hyung-sik), is hosting the Korean-Japanese traditional cultural exchange event, The Touch of Tradition, Today's Encounter, from March 18 to April 2 at the Korean Cultural Center in Tokyo, marking the 60th anniversary of the normalization of diplomatic relations between Korea and Japan.
The event, designed to foster harmony between the two countries' traditional cultures, is composed of four main programs. The opening ceremony took place on March 19 with government officials, cultural and artistic figures, and academics from both countries in attendance. During the ceremony, traditional tea from both countries was served, along with performances including a gayageum solo of "Pine Tree" composed by Miki Minoru, the Korean traditional dance "Chun-aeng-mu," and a Hanbok fashion show.
Notably, on the day of the opening ceremony, a "Korean Cuisine Concept Restaurant" was held at the Korean restaurant Yunga in Ginza, Tokyo. Chef Yun Mi-wol, the 66th Food Master of Korea, and Yoshihara Masayasu, head chef at Orion Sushi in Tokyo, collaborated to prepare traditional Korean and Japanese dishes. Despite sharing similar ingredients like broth, miso, and soy sauce due to their geographical proximity, both Korea and Japan have developed unique culinary cultures that reflect their distinct identities. The two culinary masters combined traditional flavors with modern techniques, presenting a course meal that emphasizes the cultural value of both countries' cuisines and fosters mutual understanding and friendship.
https://newsk.net/japan/?idx=158961981&bmode=view