{"id":99514,"date":"2025-04-11T17:36:12","date_gmt":"2025-04-11T08:36:12","guid":{"rendered":"https:\/\/papersky.jp\/?p=99514"},"modified":"2025-04-11T17:36:17","modified_gmt":"2025-04-11T08:36:17","slug":"bricolage-of-life-paryo","status":"publish","type":"post","link":"https:\/\/papersky.jp\/en\/bricolage-of-life-paryo\/","title":{"rendered":"BRICOLAGE OF LIFE"},"content":{"rendered":"\n

\u201cWe want to preserve not just the food itself, but the agricultural practices, lifestyles, and environmental contexts that shape the culture behind it, and pass that down to future generations.\u201d<\/p>\n\n\n\n

This is the philosophy behind Paryo<\/a>, the husband-and-wife team of Shun Abe and Kozue Shimada. \u201cParyo\u201d in Korean, means \u201cto ferment.\u201d\u00a0Based in Ogawa, Saitama, they craft traditional Korean dishes and fermented seasonings inspired by rural Korean cuisine.\u00a0Drawing from their experiences in the restaurant industry and on-site fieldwork, they share their unique perspective on preserving and honoring food culture.<\/p>\n\n\n\n

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We\u2019re another part of the long history that is food culture<\/strong><\/p>\n\n\n\n


\u201cSeasonings are basically concentrated umami, and fermentation is always essential when making them,\u201d says Shun, who specializes in fermented seasonings. After graduating high school, he trained at Japanese restaurants and in wood-fired cuisine in Tokyo, where he first encountered the world of fermentation.<\/p>\n\n\n\n

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\u201cIt\u2019s not only about introducing traditional seasonings. I think there is a lot of meaning in sharing their origins, the way people lived back then, and to keep the connection alive. Seasonings have evolved so much throughout history. It\u2019s important to preserve these old methods, but the food culture can\u2019t thrive unless we adapt them into forms that feel approachable and relevant to people today.\u201d<\/p>\n\n\n\n

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When Shun-san speaks, the word \u201cfood culture\u201d comes up often. You can tell his strive to preserve it comes from his respect for the centuries-old culinary traditions.<\/p>\n\n\n\n

\u201cSo much of today\u2019s cuisine feels like it\u2019s made solely for human consumption. That mindset leads to mass production, overfarming, and environmental strain\u2014none of which are sustainable. Food is tied to the land, the community, and nature as a whole. If we want to pass it down to future generations, we can\u2019t let a chef\u2019s ego get in the way.\u201d<\/p>\n\n\n\n

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Learning fermentation while living on farms<\/strong><\/p>\n\n\n\n


\u201cI grew up learning about Korean fermentation naturally, so it just feels like something I\u2019ve always carried with me,\u201d says Kozue-san. \u201cI love how preserved and fermented foods are simply a part of daily life in that culture.\u201d<\/p>\n\n\n\n

For Kozue-san, who handles the prep and cooking of their Korean dishes, fermentation wasn\u2019t something she intentionally sought out\u2014it was simply where her journey led her. While working at a Korean restaurant, she frequently traveled to Korea for ingredient sourcing. Over time, the markets weren\u2019t enough, so she started venturing out to the farms themselves. Eventually, she left her job entirely to visit local farmers and study the culinary traditions of different regions.<\/p>\n\n\n\n

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\u201cOn Korean farms, the work doesn\u2019t stop at growing crops. It includes processing and preserving food as well. Many of the ingredients are stored for long periods, which naturally leads to fermentation. At Paryo, we\u2019re not trying to reinvent the wheel. We simpy take the wisdom I learned from the farmers and incorporate it into our cooking.\u201d<\/p>\n\n\n\n

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Paryo also throws meal parties and holds workshops. They turn out to be precious opportunities for Kozue-san to share the experiences and insights she gained firsthand.<\/p>\n\n\n\n

\u201cFor example, the dishes in the north and south are totally different because, of course, they have completely different ingredients to work with. But what really fascinates me isn\u2019t just cooking. It\u2019s understanding why certain dishes came to be in the first place. I love going from village to village, hearing those stories firsthand, and then coming back and sharing them with everyone. That\u2019s the best part,\u201d she says with a smile.<\/p>\n\n\n\n

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Simple and luxurious, made from time<\/strong><\/p>\n\n\n\n


When it comes to fermentation and Korean cuisine, the couple agrees that it can be summed up in one word: simplicity.<\/p>\n\n\n\n

\u201cIt\u2019s partly because it comes from rural cooking, but there\u2019s something so pure and nourishing about it\u2014you really get to experience the full flavor of each ingredient. And then there\u2019s the time. No matter how much the world changes, that part never gets rushed. Three years before you can eat something? That\u2019s normal. Some even let salt age for eight years. I guess some flavors just can\u2019t be fast-tracked.\u201d<\/p>\n\n\n\n

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\u201cFood trends come and go, but that\u2019s exactly why we want to stick with something that\u2019s grounded\u2014stubbornly simple even. We want to focus on making food that aligns with the pulse of food history, food that tastes good to us, food that makes our bodies happy.\u201d<\/p>\n\n\n\n

At Paryo, the beauty lies in enjoying simplicity as it is\u2014offering a kind of luxury that has nothing to do with price tags.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


Making a shop that shares more than food<\/strong><\/p>\n\n\n\n


\u201cWe want our shop to be a place that brings everything together\u2014the life of each ingredient, the farmers who grow them, and the landscapes they come from,\u201d explains the duo.<\/p>\n\n\n\n

Their next goal for Paryo? Opening a restaurant that serves Korean dishes cooked in handmade earthenware, crafted by noneother than Shun-san. These vessels not only enhance flavor and aesthetics, but also embody the deeper story of food, making them an essential part of the experience.<\/p>\n\n\n\n

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\u201cThe raw, primitive feel of earthenware is part of its charm, but for us, it\u2019s more about its ability to directly connect people to the story behind their food. Just as ingredients grow from the earth, we want the bowls and plates we cook and serve with to stay as close to the earth as possible. If sharing the history and cultural roots of food through our cooking helps enrich this place, then that tradition can last 100, even 200 years. That\u2019s the purpose behind what we do as a restaurant.\u201d<\/p>\n\n\n\n

Many farmers ship their produce to Tokyo, but Paryo believes that ingredients deeply connected to the land shouldn\u2019t be separated from it\u2014they should be enjoyed right here in Ogawa. \u201cAnd honestly, there\u2019s nothing more fulfilling than seeing someone savor our meals right in front of us,\u201d they say with a warm smile. A restaurant that truly embodies the essence of Ogawa\u2014one that could only exist in this place\u2014is already something to look forward to.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n




Shun Abe<\/a><\/strong>
Researcher of Traditional Japanese Cooking & Fermented Seasonings.
After spending five years working in restaurants in Tokyo, Abe relocated to Ogawa, Saitama, immersing himself in Japan\u2019s rural landscapes and culture while studying and practicing traditional cuisine and fermentation. To deepen his understanding of food, he has taken up farming and crafts earthenware and kamado stoves using local soil.<\/p>\n\n\n\n

Kozue Shimada<\/strong><\/a>
Researcher of Traditional Korean Cooking & Preserved Foods.
Born in Japan to Japanese and Korean parents, Shimada has traveled across Korea from north to south, visiting farms and working alongside local producers to learn, study, and practice traditional Korean seasonings, fermented foods, and preservation techniques. She continues to cherish and recreate the home-cooked flavors passed down from her grandmother, mother, and female relatives.<\/p>\n","protected":false},"excerpt":{"rendered":"

Where does your inspiration come from?
\n
Bricolage of Life is a series where the lives of people from all walks of life come together.
Somebody\u2019s way of life may be a part of your life.<\/p>\n","protected":false},"author":3,"featured_media":101660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[119,117],"tags":[8532,9013,1449,9010,9059,9057,283,9058],"place":[235],"writer":[],"class_list":["post-99514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-guides-en","category-culture-en","tag-bricolage-of-life-2","tag-food-reseacher","tag-japanese-food","tag-korean-food","tag-kozue-shimada","tag-paryo-2","tag-saitama-en","tag-shun-abe","place-saitama-en"],"acf":[],"yoast_head":"\nBRICOLAGE 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