According to a VNA reporter in Korea, the Namdo International Food Industry Exhibition 2025 (NICE 2025) officially opened on October 1 in Mokpo city, Jeollanam-do province, Korea.
The 26-day event, which runs through October 26, marks the first time Korea has hosted a government-sanctioned international food exhibition.
With the theme “Namdo Natural Table: The Future of Sustainable Cuisine,” NICE 2025 not only promotes the quintessence of traditional Namdo cuisine – featuring local ingredients and the age-old art of fermentation – but also aims to combine it with modern technology, sustainable consumption and production trends.
The organizers expect the exhibition to become a platform connecting the global culinary industry, contributing to enhancing the competitiveness of Korean cuisine (K-Food) on the international map.
Notably, Vietnam and many countries in the Association of Southeast Asian Nations (ASEAN) have booths and special culinary introduction programs at NICE 2025.
The presence of Southeast Asian countries not only contributes to enriching the diverse culinary culture picture, but also opens up opportunities for cooperation, experience exchange and market development between Korea and the region.
Traditional Vietnamese dishes introduced at the event are expected to attract great attention from the Korean public and international friends.
Sharing with VNA reporters, Mr. Pham Quang Yen, a member of the Executive Board of the Vietnamese Business Association in Korea (BAViK) and owner of Pho Khoe Euljiro restaurant in Seoul, said: “ASEAN countries will participate in the exhibition from October 1-5. Although we are living and doing business in Seoul, we are honored to be introduced by the Vietnamese Embassy to participate in the Mokpo and Jeollanam-do international food festival. This is an opportunity to promote the quintessence of Vietnamese cuisine, especially dishes that are popular with many international tourists such as banh mi, nem cuon, milk coffee and sugarcane juice.”
Mokpo City, the host city, brings NICE 2025 its own unique character as a coastal city. Visitors can enjoy fresh seafood prepared with local recipes, visit historical sites associated with the rich culture of Namdo, and experience cruise tours to admire the panoramic view of the sea and shore of Mokpo Bay.
The combination of cuisine and cultural-sea tourism has created a unique highlight for this exhibition.
The Sinan (Jeollanam-do) salt booth also attracted attention. A businesswoman there said that the salt production process in Sinan starts with treating seawater with advanced filtration technology - the first of its kind in a salt field (Yeomjeon) - to create a clean and mineral-rich product.
“Our salt has a distinctive salty taste but a slightly sweet aftertaste – a natural blend that is hard to find elsewhere,” she shares.
Within the framework of the event, many diverse activities were deployed, from booths displaying food ingredients and products to exchange and experience programs, specialized seminars and international culinary competitions.
Famous chefs from inside and outside Korea will introduce their signature dishes in the high-standard restaurant area, bringing a rich experience to visitors. At the same time, the exhibition also creates opportunities for domestic and foreign businesses to connect, find partners and discuss the development trends of the culinary industry in the context of globalization.
According to the Jeollanam-do provincial government, NICE 2025 is expected to become an important turning point in promoting the Namdo culinary brand to the world , promoting the Korean culinary industry to develop in a sustainable, creative and connected direction with traditional culture.
The event is also considered an opportunity for cultural exchange, enhancing understanding and international cooperation through culinary bridges./.
Source: https://www.vietnamplus.vn/vietnam-thuc-viet-nam-va-asean-toa-sang-tai-trien-lam-am-thuc-quoc-te-o-han-quoc-post1067552.vnp
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