The Taste of Your Mother's Fingertips

I learn something new every day.

As I was doing some research about how the food I eat is produced, I came across "The Great Japan Korea Kimchi Dispute". I knew that the kimchi usually found in the supermarket here in Japan tastes different (not exactly bad, but pretty different -and not quite as good) than that produced by someone's mom in Korea (which I have had only rare occasion to eat), but I always just assumed it was because they change it here to fit Japanese tastes. Apparently, it tastes different because it is (arguably) not really Kimchi.

For the Koreans, Japanese kimchi is not genuine kimchi. It is nothing but copycat kimchi. Korean kimchi is made with Chinese cabbage, red pepper, garlic, salted fish and ginger, and then stored in clay containers to ferment for at least four weeks.(Korea Food Research Institute) However, Japanese kimchi is made with Chinese cabbage and artificial flavor, skipping the fermentation process.

Kimchi is more than a food for the Koreans. It is a kind of national symbol and part of the national identity for Korea. Kimchi is Korean traditional culture itself. Korea has a saying that "the taste of kimchi is the taste of your mother's fingertips" (The Independent: October 9, 2000). Thus, to use the term "kimchi" for imitation kimchi is not acceptable for the Koreans, and even it might insult Korean culture.

Apparently, as Japanese style kimchi has gained a good share of the world kimchi market, some people in Korea are, somewhat understandably, upset. They feel that their cultural image is being tarnished.

Today, only 10% of kimchi consumed in Japan is imported from Korea; the rest is produced in Japan. 80% of the world kimchi market is occupied by Japan.

...

Japan's increasing share of the world kimchi market has reminded Korea of the past Japan's invasion.

Anyway, all I know is that my sister (who lives in Korea) better bring some of the real stuff home for Christmas.