Discovering the Taste of Rice: The 2026 Gyeonggi Rice Sommelier Training
- Original source
- blog.naver.com
[Reporter: Shin Hye-soon]
The ‘2026 Gyeonggi Rice Sommelier Training’ has taught participants the taste of rice and helped them discover new values.
In Gyeonggi Province, various strains of Gyeonggi rice are produced.
We eat rice every day, but how much do we know about how different rice varieties affect its taste? Each variety offers distinct aromas, stickiness, softness, and textures. We are now entering an era where rice is chosen not just as a cooking ingredient but according to personal taste and food pairings.
Gyeonggi Province is operating the Gyeonggi Rice Sommelier Training to enhance the quality of rice and utilize various strains. The goal is to train experts who understand rice quality and taste differences among varieties, promoting Gyeonggi rice's appeal to consumers. This initiative aims to improve rice consumption culture, increase its added value, and cultivate marketing and curation specialists who connect production and consumer markets.
The second half of the 2026 Gyeonggi Rice Sommelier Training took place from November 5 to 6 at the Baemin Academy Gyeonggi Center. Participants experienced both theory and practice, covering everything from rice production and quality to taste evaluation and processing.
What kind of training do Gyeonggi Rice Sommeliers receive?
Fifty participants attended the training, learning extensively about the life cycle of rice, the current status of Gyeonggi rice production, new variety development, and understanding indigenous rice. Topics also included rice composition, milling, processing, quality, taste evaluation by variety, nutrition, and cooking science. Notably, expert lectures included innovative cases from Japan's rice consumption market and dessert-making using powdered rice, showcasing new possibilities for rice utilization.
The Gyeonggi Rice Sommelier Training is open to anyone, but if applications exceed capacity, a selection process is conducted based on motivation and utilization plans outlined in the applications. Participants must attend all sessions to receive a certificate, and graduates will have opportunities to join taste evaluation panels for Gyeonggi rice competitions.
On the second day of training, participants engaged in a sensory evaluation led by rice sommelier Ham Seung-il, focusing on recognizing differences among varieties. They tasted various rice dishes and learned how to create a taste map for easy consumer understanding.
During the practical session, participants tasted rice from several varieties, noting differences in shine, stickiness, and mouthfeel. The taste map exercise illustrated how rice varieties differ based on certain characteristics, providing a visual representation for consumers.
The training concluded with a special lecture from Master Chef Shin Dong-min on making desserts with powdered rice, emphasizing the versatility of rice beyond traditional dishes. Participants learned to create Japanese-style warabi mochi, enhancing the flavor with soybean powder.
After two days, a graduation ceremony was held, with 45 out of 50 participants completing the program. The training not only expanded knowledge about rice but also connected production, quality, taste evaluation, and commercialization.
As we consider the future of Gyeonggi rice, it’s essential to recognize its potential beyond just consumption. The Gyeonggi Rice Sommelier Training empowers participants to share the value of Gyeonggi rice in their respective fields, fostering a deeper appreciation for this staple food.
Source :https://blog.naver.com/gyeonggi_gov/224470236812
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