Experience the Art of Rice Tasting with Gyeonggi Rice Sommelier Training
- Original source
- blog.naver.com
[Reporter Kim Jeong-kyun]
When purchasing rice, what factors do you consider most? Many people likely check the price, the region of production, or familiar brands first. Did you know that, similar to wine, rice varies significantly in aroma, stickiness, sweetness, and texture depending on its variety? While some may have already found their preferred type among various rice options, others may not have paid much attention to these differences. Would you be interested in tasting these variations and learning how to describe them in your own words? A unique training program that allows you to experience the special qualities of Gyeonggi rice is being offered in Gyeonggi Province.
How about becoming a 'Gyeonggi Rice Sommelier' who can explain and understand rice?
The Gyeonggi Agricultural Technology Center is recruiting for the '2026 Gyeonggi Rice Sommelier Training' for the second half of the year. Generally, a sommelier is a professional who serves based on a deep understanding and knowledge of wine. However, the Gyeonggi Rice Sommelier expands this perspective to rice, aiming to become an expert in rice marketing and curation who understands the quality and characteristics of different rice varieties and explains their value between producers and consumers.
The training is free of charge, and applications can be submitted through the Baemin Academy training page until October 20. Although only 50 participants will be selected, the selection process will evaluate the motivation and planned application stated in the application form rather than being first-come, first-served. Therefore, even if you are not in the food service industry, it is advisable to include specific plans to create content that promotes Gyeonggi rice or to learn the criteria for selecting good rice.
Become a Gyeonggi Rice Sommelier who can understand the taste of rice and explain it confidently.
The training will take place on November 5 and 6 at the Baemin Academy Gyeonggi Center in Suwon. The program is designed to be engaging, including theoretical lessons on the rice growth process, current production status of Gyeonggi rice, new varieties, native rice, and the composition and processing quality of rice. Participants will also have the opportunity to taste rice from various varieties and compare their appearance, aroma, stickiness, and hardness through sensory evaluations, as well as create a 'rice taste map' visualizing the characteristics of each variety.
Additionally, practical sessions will include cooking rice using scientific methods, a special lecture by food columnist Park Sang-hyun on innovations in the Japanese rice consumer market, and making dessert with powdered rice alongside Master Chef Shin Dong-min. This training promises to broaden your understanding of rice through both theory and practice, allowing you to view the rice you eat daily from a new perspective as a source of flavor, content, and innovative business ideas.
Upon completing the entire program, participants will receive a certificate and have the opportunity to join the tasting evaluation team for the Gyeonggi Rice Competition. Due to the nature of the training, which involves evaluating rice flavor, participants are advised to refrain from using strong perfumes or cosmetics with strong scents, as well as consuming coffee and tobacco, which may affect taste perception. This training is a detailed examination of the differences in rice through the five senses. If you wish to see your usual bowl of rice from a different perspective and gain in-depth knowledge about rice, consider taking on this Gyeonggi Rice Sommelier training challenge.
Source :https://blog.naver.com/gyeonggi_gov/224440092827
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