Cuchen and Sempio Host First Day of 'Home Meal' Popup Event
Talk Session with Research Institute Panelists from Both Companies
Practical Tips for Multigrain Rice and Frozen Rice Shared
Cooking Demonstrations and Hands-On Experience Programs Also Offered
The 'Home Meal' popup, jointly presented by Cuchen and Sempio Saemine Kitchen, opened on April 24 at the Our Taste Space on the first floor of Sempio's headquarters in Jung-gu, Seoul. On the opening day, a talk session featuring experts from Cuchen and Sempio, as well as cooking demonstrations and hands-on programs, were held to share the value of home-cooked meals and practical ways to implement them.
The one-day-only talk session featured Imyoung Lee, Senior Researcher at Cuchen Rice Taste Research Institute, and Jungyoon Choi, Head of Sempio Our Taste Research Center, as panelists. They discussed the background and philosophy of their collaboration, the reasons why home-cooked meals are necessary, practical methods, and the future of home meals.
Imyoung Lee, Senior Researcher at Cuchen Rice Taste Research Institute, and Jungyoon Choi, Head of Sempio Our Taste Research Center, are conducting a talk session. Cuchen
Cuchen cited health, personal preferences, and environmental aspects as reasons for eating home-cooked meals. Lee stated, "Preparing meals tailored to one's health and personal taste is not simply about solving a meal, but is an investment in a healthy life. Through this process, one can improve their overall lifestyle." Lee also mentioned, "With the recent spotlight on 'slow aging' trends, interest in rice varieties and grains is increasing. Home-cooked meals also offer economic benefits, such as reducing the use of disposable products."
As a way to practice home-cooked meals, Cuchen proposed solutions utilizing its rice cooking technology. In particular, similar to meal prep, they recommended using Cuchen's 'frozen rice storage' function: after cooking rice, portion it into freezer-safe containers and store it for convenient defrosting and consumption as needed. Additionally, they introduced Cuchen's rice cooker algorithms that optimize taste for leading domestic rice varieties and grains, shared tips on selecting good rice, advice for cooking delicious rice, and know-how for consuming multigrain rice.
On the final topic of the talk session, 'The Future of Home-Cooked Meals,' the speakers emphasized the irreplaceable value of home meals, even amid changing environments such as the normalization of dining out and food delivery culture and the increase in single-person households.
Imyoung Lee, Senior Researcher at Cuchen Rice Taste Research Institute, and Jungyoon Choi, Head of Sempio Our Taste Research Center, are posing in the area introducing the 'Home Meal' popup featuring Cuchen Rice Taste Research and Sempio Our Taste Research. Cuchen
Cuchen is focusing on the renewed attention to the value of home-cooked meals in a modern society where dining out and food delivery have become commonplace. To help people enjoy healthy meals easily despite their busy lives, Cuchen is investing in research such as developing menus tailored to different rice and grain varieties and applying Internet of Things (IoT) technology.
Furthermore, they introduced collaborative cases such as 'Mitopia Nonghyup Rice' and '121 Healthy Grains' launched with Nonghyup Grain, and the 'Nutrition Pot Rice Meal Kit' created with Hyundai Green Food's healthy meal brand Greeting, to make healthy eating even more accessible.
After the talk session, a chef from Sempio Our Taste Research Center demonstrated how to make boiled pork and seaweed soup using the Cuchen 'Grain' rice cooker, Saemine Kitchen's 'Boiled Pork Sauce,' and the cooking essence 'Yondu.' Participants then took part in a cooking experience themed around home-cooked meals, making Kim Pesto, Ssam-bap, and two types of fresh kimchi, and took home the dishes along with rice cooked in the Grain rice cooker, marking the end of the first day's event.
A Cuchen representative stated, "To commemorate the popup opening, we held a special session on the first day with leading experts from Cuchen and Sempio Saemine Kitchen for an in-depth discussion on the value of home-cooked meals. We will do our utmost to provide experiences that allow visitors to appreciate the importance of home meals at the popup, which is open to the general public."
Meanwhile, Cuchen has partnered with Saemine Kitchen to open the 'Home Meal' popup at Sempio Our Taste Space in Jung-gu, Seoul, aiming to promote the value of home-cooked meals and offer consumers the opportunity to experience them. On the first day, talk sessions and cooking experiences with influencers were held, and from April 25, cooking programs for general consumers will take place. The consumer experience program, operated on a 100% advance reservation basis, was fully booked within a day of opening reservations, and a total of 600 people are expected to participate in the cooking experience by April 30.
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