MEDIA
"The delicatessen of quality artisanal products
Ambassador of K-Seafood, Misikga, literally meaning gourmet, offers products from Korean artisans with ancestral know-how. The very young brand is thus establishing itself as a fervent defender of gastronomy with an authentic taste popular with the media and chefs, like Pascal BARBOT, starred chef at Astrance, and others who offer recipes on the Youtube channel. of Rice and Co Cuisine,
at the origin of its creation. The 750g site is not to be outdone since it offers many simple and easy recipes to make with Misikga products.
This enthusiasm is explained by their naturalness and the diversity of its seafood products, in particular seaweed, considered a living national treasure in South Korea. “The benefits of seaweed are scientifically recognized to be rich in vitamins and nutrients. This explains their use in cosmetics or in natural food,” explains Mr. Lee, its founder.
"The delicatessen of quality artisanal products
Ambassador of K-Seafood, Misikga, literally meaning gourmet, offers products from Korean artisans with ancestral know-how. The very young brand is thus establishing itself as a fervent defender of gastronomy with an authentic taste popular with the media and chefs, like Pascal BARBOT, starred chef at Astrance, and others who offer recipes on the Youtube channel. of Rice and Co Cuisine,
at the origin of its creation. The 750g site is not to be outdone since it offers many simple and easy recipes to make with Misikga products.
This enthusiasm is explained by their naturalness and the diversity of its seafood products, in particular seaweed, considered a living national treasure in South Korea. “The benefits of seaweed are scientifically recognized to be rich in vitamins and nutrients. This explains their use in cosmetics or in natural food,” explains Mr. Lee, its founder.
"The delicatessen of quality artisanal products
Ambassador of K-Seafood, Misikga, literally meaning gourmet, offers products from Korean artisans with ancestral know-how. The very young brand is thus establishing itself as a fervent defender of gastronomy with an authentic taste popular with the media and chefs, like Pascal BARBOT, starred chef at Astrance, and others who offer recipes on the Youtube channel. of Rice and Co Cuisine,
at the origin of its creation. The 750g site is not to be outdone since it offers many simple and easy recipes to make with Misikga products.
This enthusiasm is explained by their naturalness and the diversity of its seafood products, in particular seaweed, considered a living national treasure in South Korea. “The benefits of seaweed are scientifically recognized to be rich in vitamins and nutrients. This explains their use in cosmetics or in natural food,” explains Mr. Lee, its founder.
"Discover Korean cuisine
Although I love Bibimpap and Kimchi, I can't say that I really know Korean cuisine in all its subtleties. Since the creation of my blog, I have tried a few experiments, always spicy and rich in flavors, such as this Korean barbecue chicken, young Kimchi, chicken Bulgogi or my Bibimbap à la plancha, certainly not traditional but very practical!
And then a few days ago, Luna from the very beautiful and informative blog La Table de Diogène est ronde offered to introduce me to products from her country, which can now be found in France on the website of the delicatessen online MISIKGA. "
"Chef Damien reveals the secrets of Korean soy sauce, a unique know-how in the world"
" With Misikga, workshops to master Korean fermentation
Bibimbap, bulgogi, kimchi… It's hard to miss the Korean surge that has been hitting our plates for the past few years. To be convinced of this, just take a walk in the trendy districts of the capital, where new addresses spring up every day straight from the land of Morning Calm. The reason for this gastronomic Hallyu? The openness of Korean culture to the world, but also the craze for a more authentic and varied cuisine, able to seduce gourmets and fans of gourmet and uninhibited slow-food. "
" With Misikga, workshops to master Korean fermentation
Bibimbap, bulgogi, kimchi… It's hard to miss the Korean surge that has been hitting our plates for the past few years. To be convinced of this, just take a walk in the trendy districts of the capital, where new addresses spring up every day straight from the land of Morning Calm. The reason for this gastronomic Hallyu? The openness of Korean culture to the world, but also the craze for a more authentic and varied cuisine, able to seduce gourmets and fans of gourmet and uninhibited slow-food. "
"Meeting with Mr. Nam Ho-Sup in Le Delas
Director of a traditional agricultural farm located in the mountains of the Yeong Yang region in Korea, Mr. Nam Ho-sup conducts parallel research on the development of Kimchi and fermented vinegars and their health benefits, particularly with people suffering from cancer. The generous nature sheltering his farm allows him to benefit from high quality agricultural products that he prepares according to healthy, natural and beneficial recipes for health.
Mr. Nam also scientifically studies the benefits of kimchi. It shows that the consumption of fermented foods makes the probiotics of vegetables available to the body at 70% instead of 5% when they are not fermented. This is also the case for our traditional sauerkraut. They are good for the digestive system and for the intestinal flora, have antiviral and antioxidant effects, and are therefore known to prevent many diseases.