NANRO Academy
A professional education and research program for Korean food practitioners and industry experts — visiting Hansik masters and artisans across the country to study the aesthetics, culture and techniques of traditional Korean food.
Archive
A Record of Learning
NANRO Academy
Like the Time of Fermentation, a Slowly Ripening Conversation of Hansik
Finding the roots of Hansik, talking with the world
Nov 19, 2025
NANRO Academy
The Timing of Fermentation
Listening to the meju's breath
Jul 9, 2025
NANRO Academy
The Time Etched in Fermentation
A scientific reading of traditional jang making
Jul 9, 2025
NANRO Academy
Fermentation, When the Question Matters
How to carry on a fermentation culture — properly
Jan 30, 2025
NANRO Academy
The Taste of Tongyeong, in Winter
Dried cod sashimi and hapjajang — two Tongyeong flavors rarely found in Seoul
Dec 31, 2022
NANRO Academy
The Queen of Jeon
From the common table to the royal court — the essence of jeon
Sep 30, 2022