Ashimi
@frogberryq
Profile
Registered: 14 years, 11 months ago
My mother was Korean, my father is Norwegian. I travelled the world growing up, studied television production before it was fashionable, ran a Korean, Japanese and Chinese restaurant with my mom for a few years, and married my fish monger! He doesn't smell like fish any more, and wears a suit everyday now. Had two kids who I homeschooled (we made soap, dipped candles, dyed scarves and cooked food from a different country every week. My son is now a professional, and my daughter is a Modern dancer, and getting straight A's in college. I cook, paint, cook, read, knit, cook, write and bake bread from my wheelchair. My mother was a Korean woman traveling the world long before Korean products were widely available. She adapted and substituted, and worked hard to duplicate the tastes of her heritage. The recipes I use are often not what the Korean culinary experts consider "authentic". I beg to differ. Korean omahs cook to taste. Anyone who speaks of them agrees to this. My mother did the same thing. I will emphatically point out to those culinary experts that if a Korean omah duplicated the taste, but used foreign ingredients, the food is STILL authentically KOREAN!
Forums
Last Activity: 9 years, 4 months ago
Topics Started: 2
Replies Created: 45
Forum Role: Participant