Shorts.
Shorts aims to tell the story of a brief moment, explain a snapshot, or further describe a unique ingredient from some of my favorite travel moments across the globe. Whether it’s a moment on a farm, in a food market, at a restaurant, or simply on the side of the road, there’s always a story to tell. The goal is to share food experiences, cultural traditions, and everything in-between, all of which play a role in telling the stories of the countries and cultures highlighted in this blog.
Sweetwater OystersMarshall, California, USAHog Island Oyster Co has been a staple in the Bay Area for years - most notably at the SF ferry building but found at many other restaurants in the area. Since 1983, Hog Island has been farming oysters in Tomales Bay, located just across the Golden Gate Bridge, where they care about developing scientific yet sustainable practices and producing high quality, clean oysters. What makes this particular location special is the clean, plankton-rich water from this bay, which gives a unique character and flavor to these oysters.
While visiting their Marshall, CA location, I had the opportunity to chat with George, a long time educator at hog island, to learn more about their Hog Island Sweetwaters. It was fascinating to learn how the same oysters change flavor and texture throughout the year due factors like the salinity, type of plankton in the water, and the reproduction season. In this photo are Sweetwater oysters - sweeter, fattier, creamier in the summer (due to spawning season) while more salty, briny, and less creamy in the fall.
Jagalchi Fish Market
Busan, South Korea
At the Jagalchi Market in Busan, it’s a women-run show. It’s the biggest fish market in South Korea and what you’ll find here is a variety of fresh local seafood including mackerel, squid, octopus, eel, and lots more seafood to either take home or enjoy cooked there. Here, all the fishmongers are women, nicknamed Jagalchi ajumma, and they do everything from cleaning & preparing the catch of the day to bargaining with customers at the market, in an effort to provide for their families.
Tacos & TostadasMexico City, MexicoIt’s interesting to see the level of influence each region in Mexico has on the style and ingredients of its tacos. by the ocean, one may see a heavier influence on seafood like shrimp and Baja fish, pineapple as a topping on tacos al pastor in more lush areas, and a heavier emphasis on beef and pork in more inland regions. the variety of salsas (mild to picante!), corn/flour tortillas, and toppings make it colorful and the options endless. Even with a variety of styles, a few things are for sure - tacos are a way of life in Mexico, there’s something for everyone, and you’ll likely find some of the tastiest tacos on the most unexpected street corner.
Jamón Ibérico de BellotaSalamanca, SpainJamón Ibérico de Bellota is Spain’s most prestigious & prized ham coming from black Iberico pigs that graze the western regions of Spain, such as Salamanca. The Iberian pigs graze the rich flora & fauna freely and their diet solely consists of ‘bellotas’ or acorns, which provide the necessary fats to encourage favorable marbling in the meat. The meat is preserved with salt and hung to dry in the cool winter air for a few weeks first. Traditionally, the ham is left to cure near open windows to allow for the mountain air to circulate around the hams and then moved to another aging room. The beauty of this meat lies in the fat and during the curing process, the heating & cooling during seasonal changes helps break down this fat. To be called Jamón Ibérico, the meat must be aged for at least 2 years, and Iberico Bellotas are aged much longer at around 36-42 months. When ready to eat, the jamón is sliced paper-thin by a skilled carver and served at room temperature. At the end of this lengthy process, you’re left with a meat that is dark red and fat that has a golden hue. The taste sensation of this jamón is complex from sweet, nutty, and salty with a marbling of fat that is flavorful and melts in your mouth.