Sempio announced that it participated in the 2017 Madrid Fusion, the most important international gastronomy congress in the world which took place in Madrid, Spain, from January 23 to 25.
The company and its chefs attracted much attention from officials at the global food and restaurant industry as they introduced European dishes using its liquid seasoning “Yondu” and Korean fermanted hot pepper paste and black vinegar, such as ratatouille and pumpkin and carrot soup, at the 15th edition of the Madrid Fusion in 2017.
In particular, Yondu seasoning received favorable reviews that it is made with 100 percent fermented soybeans and healthy extracts, goes well with any cuisine around the world and makes cooking easier. It is the world’s first plant extract fermented food and is considered an innovative product that created a new category “cooking essence” for the first time.
Chef Joan Roca from El Celler de Can Roca, a restaurant which holds three Michelin stars in Spin, said, “Yondu is a mild, clear and healthy seasoning with vegetable flavors and it is very tasty. In our kitchen, we use Yondu when we want to boost the taste like spices and add complex flavors, instead of salt. Yondu is a fantastic sauce that improves the character of dishes, while it is transparent and mild.”
In addition, Aurelio Morales, head chef at Cebo at a five-star hotel in Spin, said, “Yondu is a unique product I must have in my kitchen.”