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Seaweed breaks the sushi mold (PR)

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JiJi Kim
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SEAWEED BREAKS THE SUSHI MOLD
 
KOREA aT Center Partners with Culinary Institute of America (CIA) on Korean Seaweed Cookbook
 
NEW YORK, May 1, 2012—Fabulous and Flavorful Gim: A Collection of Korean Seaweed Recipes Developed by Faculty Chefs from The Culinary Institute of America made its global debut today, aptly at the Danny Kaye Theater of the CIA’s Hyde Park, New York campus.
 
The cookbook includes an array of interesting recipes designed to inspire the use of gim—Korean seaweed—as an everyday ingredient. The book is published in English by the Korea Agro-Fisheries Trade Corporation (aT Center), a South Korean government agency that promotes trade and exportation of Korean foods and beverages to the U.S., in partnership with the CIA.
 
CIA chef Phil Crispo, who spearheaded the project, presented a cooking demo and tasting of select dishes from the book, such as Gim-filled Phyllo Triangles, Gim-Stuffed Pork Loin and even Gim Ice Cream. “When I was given this project it was a little daunting,” he said. “The way I approached it was, “How do I get it into the recipes?” Crispo said that he introduced gim as an ingredient as a powder and also rehydrated sheets of it.
 
Also on hand was cookbook author and gastronomy journalist Yongja Kim, famous for her book Korean Cuisine, who presented an overview on Korean gim, explaining where it is harvested and sharing some traditional Korean-style uses of gim. She also explained how Korean gim differs from Japanese nori, saying that, “It is almost transparent in comparison to nori. It’s delicate and it melts in your mouth. You can’t call truffles mushrooms. And gim is gim!”
 
Bun Lai, a leading sustainability advocate and chef/owner of Miya’s Sushi in New Haven, CT, also attended the book release event. He spoke passionately about how seaweed cultivation helps the environment and human life as well. “Seaweed is the ultimate sustainable food. You don’t have to give it fresh water or fertilizer or herbicides and pesticides,” he said.
 
“Currently, about a quarter of the gim harvested in Korea is exported to the U.S.,” stated Hyoungwan Oh, Director of the aT Center, New York. Gim is now available in stores across the U.S. in a wide variety of forms, from unseasoned dried gim to seasoned sheets that Americans have come to love as healthy and tasty snacks. In addition to Korean and Asian markets, it is available at retailers such as Costco, Whole Foods, Trader Joe’s and Wegmans.
 
Fabulous and Flavorful Gim will soon be released in additional languages. For more information and to get a copy of the book, email the aT Center New York at newyork@at.or.kr.
 
About the Korea Agro-Fisheries Trade Center, NY
 
The Korea Agro-Fisheries Trade Center, NY is the government agency entrusted with the promotion of trade, exportation and marketing of Korean foods and beverages in the U.S. Through participation in major exhibitions, improving packaging design, advertising and other initiatives, the Korea Agro-Trade Center, NY increases familiarity of Korean foods and products in the U.S. It works in the U.S. to promote a positive image of Korean agricultural and fishery products by developing relationships between exporters and distributors.