NANRO Academy
A professional education and research program for Korean food practitioners and industry experts — visiting Hansik masters and artisans across the country to study the aesthetics, culture and techniques of traditional Korean food.
Archive
A Record of Learning
NANRO Academy
The Timing of Fermentation
Listening to the meju's breath
Jul 9, 2025
NANRO Academy
The Time Etched in Fermentation
A scientific reading of traditional jang making
Jul 9, 2025
NANRO Academy
Fermentation, When the Question Matters
How to carry on a fermentation culture — properly
Jan 30, 2025
NANRO Academy
The Taste of Tongyeong, in Winter
Dried cod sashimi and hapjajang — two Tongyeong flavors rarely found in Seoul
Dec 31, 2022
NANRO Academy
The Queen of Jeon
From the common table to the royal court — the essence of jeon
Sep 30, 2022