善 玉Korean culinary events at Hotel Okura.
THE FOUNDEROur founder
Cho Sun-Ok
CHO SUN-OK 趙善玉
Meet Cho Sun-Ok, the culinary researcher sharing a richer, more nuanced story of Korean food in Japan.
The hands.
The heart.
The beginning.
Originally from Gimje, Korea, Cho Sun-Ok leads her culinary research institute in Tokyo. Through classes, books, product development and cultural events, she introduces Korean food beyond its familiar image of red and spicy dishes.
Her practice explores fermentation, rice cakes and historic Korean cooking, including Eumsik Dimibang. The ZENDAMA collection grows from this attentive relationship with ingredients, teaching and everyday cooking.
- Kimchi and rice-cake master titles — Korean WFCC
- Hansik Myeongjang title — Korea Hansik Forum
- Author, culinary educator and Korean food researcher
Kimchi and rice-cake master recognition; Hamyang ginseng cultural activities.
Food and tableware festival awards; Eumsik Dimibang media and teaching work.
Hansik Myeongjang title from the Korea Hansik Forum; seafood and community events in Japan.
Original sauce presentations and the Jiyugaoka Sweets Festa.
Korean cooking guidance and retail activities in Japan; a new cross-border chapter.
Based on the founder’s supplied portfolio and official publications. Titles are attributed to their issuing organisations.
Original source
