3 New Types of Soy Sauce: Clear, Essence, and Powder One of the most exciting events to come out of Seoul Gourmet 2010 was Sempio unveiling their 3 new soy sauces. None of these sauces are on the market yet but they are: a thickened soy sauce called "essence", an invisible soy sauce called "clear" and a dried soy sauce called "powder." I had a chance to try these new soy sauces and I must say that I am exciting to try these in my own recipes. The thickened "essence" had a herbaceousness that someone said tasted a bit like "vegemite." Now I don't know about that, but the thickness of the sauce could be a great way to make a richly flavored, thick sauce without having to use a roux or starch. The powdered soy sauce tastes like soy sauce and the sensation is quite surprising. I feel that it would be an excellent topping for anything- a salt and pepper alternative. Finally, the invisible, clear soy sauce. It tastes like soy sauc...

Bruno Goussault Yesterday at the Seoul Gourmet 2010 Master Class, I had a chance to listen to Dr. Bruno Goussalt speak about Sous Vide technology and how he uses it. It was a fascinating class- I don't think I could make of the dishes (I don't have a vacuum sealer or sous vide temperature regulators lying around my kitchen). It is the future of cooking and I want to learn more about it in the future.

Chef Sang-hoon Degiembre at Seoul Gourmet 2010 At the Shilla Hotel on Sunday, September 26th, Seoul Gourmet 2010 had their official welcoming press conference. The CEO of Seoul Tourism, Samuel Koo gave opening remarks. Major players in the food and tourism industry were present including the president of Korea Tourism Organization, Lee Cham and the president of Ssempio Food. Most of the chefs like Michel Troigrois and Sang-hoon Degiembre were also present. After opening remarks, Jean-Pierre Gabriel , one of the organizers gave a very insightful presentation on fermentation around the world in in Korea.