Based on EU Regulation 852/2004, Codex Alimentarius and published guidelines from recognised culinary institutions. Consult your local food authority for binding national standards.
"Maximum flavour. Minimum ingredients. Three thousand years of craftsmanship on the plate."
74 ingredients
29 techniques
5 regions
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"Four elements. A thousand years of precision. Every movement counts."
67 ingredients
25 techniques
4 regions
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"Fermentation. Fire. Banchan. Five principles. Infinite dishes."
61 ingredients
24 techniques
5 regions
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"Haute cuisine, savoir-faire, and the holy trinity: beurre, beurre, and beurre."
97 ingredients
35 techniques
5 regions
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