South Korea offers 'songpyeon,' China serves 'victory mooncakes,' and Taiwan provides 'high-protein bubble tea'... The taste of home filling the Asian Games

*This content was translated by AI.

Even amidst medal competition at the Asian Games, holidays arrive. South Korea plans to introduce Chuseok culture through songpyeon to local spectators. Other nations also prepared 'tastes of home' to cheer for their athletes and satisfy their appetites.

First, South Korea conveyed the Chuseok atmosphere with songpyeon.

The Korea Agro-Fisheries & Food Trade Corporation, in collaboration with the Korean Sport & Olympic Committee, organized a songpyeon-making experience event at the Nagoya Korea House on the 25th, the day of Chuseok. The event allowed Zainichi Koreans, local Korean residents, and general consumers to participate in making Korean holiday foods and experiencing traditional culture.

In the afternoon that day, a special 'Day of Korea' event was held. K-pop cover dance performances were presented by inviting athletes from various countries, VIPs, and spectators. Programs allowing participants to experience Korean holiday culture, such as songpyeon-making and traditional folk games, were also conducted.

The Korea House will operate for 16 days from the 18th until October 3. As a space promoting Korean food, tourism, and culture, it also conveys the meaning of Chuseok.

In China, holiday foods were imbued with wishes for victory even before departure.

Earlier, Sina.com reported that badminton stars Huang Yaqiong and Liu Wei gifted their junior Liang Weikang 'Dingsheng Mooncakes' made by themselves. The mooncakes carry the meaning of wishing for 'certain victory' for athletes competing at the Asian Games.

Huang Yaqiong and Liu Wei prepared the mooncakes alongside sports nutritionist and chef Lisa at the national team training base canteen in China, utilizing ingredients supported by Jinlongyu. The 'special gift' received by Liang Weikang was also made on this occasion.

Following mooncakes, dumplings also appeared. At the Beijing Sport University National Team Training Base, Olympic tennis doubles gold medalist Li Ting prepared 'departure dumplings.' This was another food prepared in China to wish for success among athletes about to compete.

Taiwan focused on providing customized snacks for athletes during the tournament.

The Central News Agency reported that high-protein bubble tea, high-protein tofu pudding, fruit jelly, and other items were prepared at a support base for the Taiwan athlete delegation established at Nagoya Misono Elementary School. Tofu pudding is a dessert made by solidifying soy milk. This allowed athletes to enjoy familiar tastes even in an unfamiliar away location.

The support base was designed so that athletes could receive meals, training, recovery, and treatment all in one place.

Considerable effort went into preparing just one snack. According to reports, the Taiwan Sports Science Center spent about two months testing the production of tofu pudding and bubble tea from Taiwan. Athletes tasted them in advance, their opinions were gathered, and formulations were adjusted accordingly.

Nutritionist Wu Wan-chun of the Sports Science Center explained, "We wanted to provide snacks that more deeply reflect the taste of Taiwan."

Local cooking conditions were also considered. Since grinding beans directly takes a long time, tofu pudding is made by solidifying thick soy milk purchased in Japan using coagulants. For bubble tea, instant-cooking tapioca pearls brought from Taiwan are used. This preserves familiar tastes while allowing for quick preparation on-site.

Efforts to provide familiar foods to athletes from various countries continue at the tournament meal sites as well.

Indian media outlet The Indian Express interviewed Peter Wright, founder of the Global Hospitality Group responsible for operating meals for athletes from various countries participating in the Asian Games, introducing the food preparation site.

According to reports, Wright's team includes 80 chefs from 25 countries. Total operational staff numbers about 200 people. The first meal is served starting at 5 a.m., with menus changing four times a day for breakfast, lunch, dinner, and late-night snacks, providing meals until 1 a.m.

A key feature is that athletes can directly adjust their food intake and nutritional composition. About 110 to 120 menu items are provided per meal, and salad bars arrange ingredients separately rather than pre-mixing them. Roasted chicken can be eaten without sauce, and rice can be served in the amount needed.

Consumption is also substantial. Approximately 2 tons of chicken, 800 kg each of beef and fish are used daily. On days with the highest demand, rice consumption approaches 1 ton. Across all competition venues, about 60,000 bananas are consumed daily.

Wright has worked in the hotel and restaurant industry for over 40 years, handling meal services at the Sydney, Beijing, Rio Olympics, Vancouver Winter Olympics, and other events.

Despite his rich experience in large-scale meal preparation, what he emphasized was not simply serving a large quantity of food. Wright stressed that preserving familiar tastes for athletes from each country is most important.

Even soy sauce is no exception. Wright explained, "Korean chefs want Korean soy sauce, Japanese chefs want Japanese soy sauce, and Chinese chefs want Chinese soy sauce. You cannot tell everyone to use just one type of soy sauce."

The philosophy he put forward was simple: to make a 17-year-old athlete embarking on their first overseas trip feel as if they are at home. Wright conveyed, "We will ensure athletes can find familiar tastes, like the food their mothers made or what they ate in their hometowns."

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*This content was translated by AI.