Deokhwa Pollock Roe's Journey

Cultures all over the world serve food to guests as a sign of welcome. Even if the dishes and cooking styles differ, sharing food remains a common memory that breaks down unfamiliarity and makes hospitality and acceptance possible.

On May 30, reporters from newspapers and broadcasters in Thailand and other Southeast Asian countries visited Deokhwa's headquarters. First, Deokhwa CEO Jang Jong-su introduced the reporters from three countries to pollock roe and its history, dating back to the Joseon Dynasty. Then Chef Maria Cho, owner-chef of 'Chakyung' in Haeundae, presented five dishes that reimagined Deokhwa's four signature pollock roes: a pollock roe butter platter, pollock roe noodles in dried pollock broth, pollock roe pasta, a Joseon-style pollock roe fruit salad and pollock roe arancini.

Because these are countries that do not eat pollock roe, or even pollock, we did worry that our pollock roe might seem too unfamiliar. But watching the curious, childlike faces of those tasting dishes made with the four signature roes — which span all the historical methods of making pollock roe — we could feel a wall we thought stood between us come down. We also saw hope that people all over the world may soon enjoy pollock roe.

Taking this visit by Southeast Asian foreign reporters as an opportunity, Deokhwa will work even harder to introduce Korean pollock roe to the world. We also look forward to the day soon when we can proudly share with you the valuable ideas gained from our collaboration with Chef Maria Cho. Please look forward to Deokhwa's journey ahead.
Thank you.