Honam University Food Master Inheritance Project, Exploration of Insanga in Hamyang, Gyeongnam

[Asia Economy Honam Reporting Headquarters Reporter Yoon Jamin] Honam University Industry-Academic Cooperation Group and the Department of Culinary Arts (Department Head Kim Younggyun) announced on the 4th that about 30 students participating in the project will visit Insanga in Hamyang, Gyeongnam on the 6th.

Previously, Honam University was selected for the 'Food Skilled Technology Succession Education' contest by the Korea Agro-Fisheries & Food Trade Corporation (EPIS).

The students will attend a health special lecture by Chairman Kim Yunse of Insanga on ways to boost immunity through natural healing in the COVID-19 era, and then visit the manufacturing factory producing extracts, sauces, and bamboo salt to gain an overview of the food production process.

In particular, at the bamboo salt factory, they will observe the process where the solar salt originally created by the late Insan Kim Ilhun is transformed into bamboo salt, resolving curiosities about the bamboo salt manufacturing process.

Additionally, at the wellness hotel opened last year, they will experience various dishes using Insan salt and learn naturalistic health methods.

Meanwhile, the 2022 Food Master Succession Project, which started on May 20 and runs for four months, focuses on receiving food skilled technology know-how from food masters to enhance entrepreneurship or product technical skills.

This project transmits the tastes of forgotten traditional foods such as fermented soybean paste made by Monk Jeonggwan of Cheonjinam, beef jerky and traditional root snacks by Choi Youngja, Gwangju City Intangible Cultural Property No. 17 Namdo Ritual Food Artisan, fried seaweed snacks by master Oh Heesook, mochi by national rice cake master Shim Eun, Dasik and Gujeolpan by Director Lee Misook of the Natural Food Research Institute, barley rice Jipjang and sesame meal jang by Kim Sunrye, Chairperson of the Hwasun Local Food Research Association, among others.

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