Last year saw many exhibitions held across the country, but one, in particular, captured the special interest of housewives – the National Flour-Based Food Exhibition, held from November 5 to 8 at Chongchun Restaurant. From the very start, the exhibition was bustling with enthusiastic housewives.
Food service units from Pyongyang and various provinces showcased over 30 types and hundreds of varieties of flour-based dishes and processed products, along with complementary side dishes and beverages. Adding to the uniqueness, professional chefs and housewives gave live cooking demonstrations, showing firsthand how to prepare various flour-based foods.
Among the highlights were steamed stuffed buns, jajangmyeon, mung bean pancakes, and shrimp dumplings, presented by renowned establishments such as Okryu Restaurant, Chongryu Restaurant, and Pyongyang Myeonok. Other notable displays included tomato pizza, deep-fried apple pancakes, and spaghetti, exhibited by Pyongyang Koryo Hotel, Pothonggang Hotel, and Haebangsan Hotel.
Some booths attracted large crowds of visitors eager to learn about dozens of different flour-based processed foods that could be incorporated into daily meals. Each province also introduced regionally produced wheat-based foods, with Hwanghaenam-do standing out for its mugwort-patterned steamed buns, chocolate-stuffed buns, and kalguksu soup. Oh Myong Gum, a county official from Sinchon, explained that their county hosts an annual food fair to encourage housewives to explore diverse flour-based dishes.
The event also featured cooking demonstrations by top chefs, which proved to be a major attraction. As they prepared their dishes, chefs provided easy-to-follow explanations about ingredient ratios, flour quantities, and additional seasonings, answering eager questions from attendees. Some housewives were seen diligently taking notes, while others enthusiastically sampled the completed dishes.
One standout moment came when Kim Mi Hyang, a chef from Chongryu Restaurant, demonstrated how to make flour-based rice cakes. A large crowd gathered around her as she shared tasting samples and explained the optimal blend of white rice flour and wheat flour. She emphasized that the more care and effort housewives put into their cooking, the richer and more nutritious their flour-based meals will be.
Kim In Hwa, a housewife from Dongmun 2-dong, Taedonggang District, also took part in a demonstration, earning praise for her delicious take on kalguksu, a common homemade noodle soup.
According to Jo Young Ui, a representative from the Central Committee of the Korean Culinary Association, this exhibition was designed to increase the variety and quality of flour-based foods and processed products, ultimately transforming the national dietary structure. He noted that, with a bountiful wheat harvest and the growing popularity of flour-based cuisine, the exhibition is expected to flourish further, contributing to a more refined and sophisticated food culture.
Housewives are already eagerly awaiting the next exhibition.
