LUMEN
Please introduce yourself.

YONA
I work under the name 'A Walk Among Ingredients'. I study seasonal ingredients
and work in many forms — pop-up restaurants, workshops, books, and records in film and photography.
My books include A Walk Among Ingredients: The Second Story, A Walk Among Ingredients: A Diary of Spring, Summer, Autumn and Winter, and Yona's Kitchen.

LUMEN
You have been cooking for a long time. What is on your mind when you cook?

YONA
I love cooking that moves through the seasons — spring, summer, autumn, winter.
Ingredients steeped in the season's energy are good for the body,
but caring about the flow of the seasons also widens the way you look at life.
You notice the view outside the window, wait for the moment a favorite ingredient is at its best,
and take time to cook slowly — and you come to love yourself, the people around you, and nature, without holding back.
The way we treat our ingredients is also the way we treat ourselves. I hope to keep living, leaning on cooking.

LUMEN
Where do you usually shop for ingredients? This time you went to the market with the 2way mesh bag.

YONA
I like shopping at farmers' markets where I can meet the growers in person.
I enjoy hearing the stories of how things were grown, and it is also the freshest way to meet what is in season.
When the markets are not open, I shop at the co-op near my studio.

Out shopping, ingredients often end up in a bag with no air, and they would wilt before long.
In that sense, the LUMEN 2way mesh bag kept me at ease the whole time — I think it will be truly useful on hot summer days.
It is large enough to carry a full shopping trip on its own,
and the mini bag held my shopping list, cards, and a pen, each in their place. Carried alone, apart from the mesh bag, it is lovely too.

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LUMEN
What comes next for you?

YONA
I am preparing a move to Gurye, in Jeollanam-do. I have long dreamed of keeping a place to stay —
less 'lodging that serves meals' than 'a restaurant you sleep over at'.
A single meal never felt quite enough to hold everything I wanted to say,
and the warm, beautiful nature of Gurye gave me the courage to realise that old dream.
It will be a playground of sorts — house, studio, stay, and kitchen garden, all inside one fence.
I hope it becomes a place where visitors can set down a small comma in their everyday lives.

LUMEN
Lastly, please share a recipe that suits the summer.

YONA
Let me introduce gazpacho, a dish I make often in summer.
With tomatoes, cucumber, and bell pepper — summer staples that are easy to find — you can put together a lovely plate.
There is no fire involved on a hot day; a quick turn in the blender and it is done, a dish that asks very little of you.
This time I boiled capellini, a fine pasta, and chilled it for a cold pasta —
with noodles added, it becomes a full meal in a single bowl.
Thin wheat noodles work just as well if you have no pasta on hand.

YONA'S SUMMER RECIPE

GAZPACHO
(serves 2–3)
Tomatoes 500g
Bell pepper 50g
Cucumber 85g
Onion 30g
Garlic 1 clove
Olive oil 3 tbsp
White vinegar 2 tbsp
Salt 1–2 tsp


RECIPE
1) Wash the tomatoes, bell pepper, cucumber, onion, and garlic well.
2) Cut everything into large pieces, easy for the blender.
3) Blend the vegetables with the white vinegar until smooth.
4) Add the olive oil at the end and blend to finish. Season with salt.
5) Chill in the refrigerator for about an hour before serving.

* For a thicker texture, add a piece of bread and blend together.
* White balsamic, plain vinegar, or lemon juice may stand in for white vinegar.
* It is just as good enjoyed as a cold soup.


GAZPACHO COLD PASTA
Gazpacho
Pasta (a fine noodle such as capellini)
Water
Salt
Olive oil
Black pepper
Vegetables for garnish


RECIPE
1) Finely dice the garnish vegetables (tomato, bell pepper, onion).
2) Prepare the pasta. Boil water with 2% salt and cook the noodles to time.
3) Drain the noodles and rinse in cold water.
4) Plate the noodles, pour over the gazpacho, and finish with the garnish, olive oil, and pepper.
* Thin wheat noodles may be used in place of pasta.

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