Tag: Korean food history

Adlay, or Job's Tears, has a cultivation history of over 8,000 years in Asia, long preceding the dominance of rice. In Korea, this ancient, gluten-free grain is known as *yulmu*, cherished for its rich nutritional profile and warm, nutty flavor, particularly in the popular tea, *yulmu-cha*.

Did you know that the consumption of Spam is vastly different in Korea, where it is a prized gift, compared to the US? The historical context for this difference has profoundly influenced its recipe, leading many to ask: Is Korean Spam less salty than its American counterpart? The answer is a definitive yes, resulting from a specific cultural adaptation.