Grilled Rosemary Yuzu Sandwich filled with Sea Urchins or Jamón Sanwich Collective

Gompyo bread flour: 500g
Insant dry yeast: 4.5g
Hot water: 310g
Salt from Zhou Nan Salt Field: 7.5g
Sugar: 50g
Double cream: 50g
Unsalted butter: 40g
Chopped rosemary: 10g
Yuzu peels: 50g

1. Make dough a night before. (8-12 hours)
2. Knead all ingredients using a stand mixer, bread machine or by hand (20min)
3. The first rise (45-60min depends on the temperature)
4. Divide & roll
5. Bench time (20min)
6. Shape
7. The second rise (30min)
8. Bake (30min)

Gompyo Bread Flour
by Heeju Im

Gompyo is one of the oldest and biggest flour company in South Korea founded in 1950s. They named after bear, especially polar bear because it is white as flour. Pyo means ‘labeled’ in Korean. In fact, domestic sufficiency of flour is very low from the far past in Korea. It is very precious ingredients until the early 20th century. Only rich or royal can enjoy. Now we can easily get the flours from other countries. Almost 90% of flour imported from other countries such as USA and Australia. Flour travels half way of the earth!
Korea do produce domestic flour but it has very little of gluten so people don’t like the taste of it. But I think its good for gluten free diet.

Frost Salt from Zhou Nan Salt Field 1824
by Steph Huang

From Chiayi Budai, the salt is named “frost salt” due to its harvest time between (Frost Fall) and its whiteness, frost like appearance. The crystals are compact and dense, making it a perfect replacement for salt flower. Its sodium content is slightly higher but the taste is rich in layers, with the trace of the ocean and the sweetness in the end. It can add extra dimension to everyday cooking, also reduce the greasy taste when paired with fried foods.
The Zhou Nan Salt Field adopts the traditional sun-dried salt method and uses the temperature difference of the sun to evaporate the sea salt. Thanks for their craftsmanship we have this wonderful gifts from the ocean.

by Messua Poulin-wolff

It starts with the old and resilient rosemary bush in my garden. Rosemary is an aromatic and medicinal plant, a food of caring and care. Yet, rosemary doesn’t need a lot of care itself, but it gives you manifold ways to colour and flavour things. This encounter with a bush brought self-sufficiency in my everyday flavour and aroma, from gin Gimlet to gravy, by doing so, opening a new path: colour. A grave green, a sober grey, a quiet yellow. Rosemary became one of the colours of my palette. From this/a bush to cooking to painting.
I chose rosemary because it is less and more than an ingredient. It is a plant that adds aroma, flavour and colour. Rosemary, like friendship, adds this extra something to bread, sandwich and life.

Yuzu from Yokiji Island
by Jaehyung Park

Yokji-Do is a small island located in Tongyoung-Si, South Korea. Yoki-Do has famous for sweet potatoes and Yuzu. Yuzu contains Vitamin C and Yuzu tea is used in households as a common cold remedy. The history of the yuja tea took place in China, where it is known as youzi tea. A man was carrying a shipment of yuja trees from China to Korea until a storm came and hit his boat. The Yuja trees were destroyed, but some of the seeds went into the man’s coat. As the man continued on Korea’s soil, the seeds fell on the ground and grew into yuja trees. Koreans saw the benefits the leaves had and used the yuja leaves for the common cold by crushing it. Because of its bitter taste, they began to preserve the leaves in sugar and honey, which later developed into the yuja tea. King Sejong, who was responsible for the creation of the Korean Hangul script, was its greatest advocate.
I like the taste of Yuzu and and it also has lots of Vitamin C to prevent Covid-19. I think Yuzu peel could be used for our sandwich.

Sea Urchin (riccio di mare)
by Nicola Guastamacchia

Super typical of Apulia
We fish the sea urchins in Apulia and paste them on the sandwich. We eat it in front of sea with a beer possibly.

by Anna Illón_ibérico
It’s been 5 years that I live in London and the only thing I always bring with me from Barcelona is Jamon. All my friends know that they will have always a bit of Jamon when I’m around. The best way of eating Jamon is with bread, oil and wine but to feel the real taste of meat you better eat it alone.