Overview
Miyeok, Undaria pinnatifida, (also known as wakame, sea mustard,) and Dasima, Saccharina japonica, (konbu, kelp) are familiar seaweeds used for daily food in both Korea and Japan. However, in terms of ceremonial food or offerings, each have a distinct cultural meaning of their own, with miyeok playing an important role in Korea, and dasima in Japan. Miyeok and dasima are similar, as each plant begins life rooted to rocks on the bottom of the sea and grows to shake their dark blue blades. But, in some respects, they are different.
This exhibition is an opportunity to look at the commonalities and differences of Korea and Japan through customs related to the sea, which are symbolized by ‘miyeok’ and ‘dasima’. This was planned based on the joint research of the two national museums from 2015 to 2019, and the same exhibition will take place in Japan in 2020.
This exhibition starts from fish stores of Korea and Japan and arrives at the sea. In ‘Part 1, Taste of the Sea’ we will explore the importance of seafoods from the sea in daily life in Korea and Japan. ‘Part 2, Living by the Sea’ shows Korean and Japanese fishers’ skills and beliefs which bring us seafoods. ‘Part 3 Crossing the Sea’ displays the changes of everyday life while surrounded by the sea throughout modern times.
We hope that this exhibition provides an opportunity to understand and respect each other’s culture deeply and broadly and will provide a sense of familiarity that is rooted in a shared cultural history.

* Prologue
Korean and Japanese, what kind of seafood do we eat and how do we eat it?
We can see a candid everyday scene at the storefront of the fish shop.

Part I. Taste of the Sea
Korea and Japan are surrounded by the sea. Seafood is an important source of food not only for people, but also for ancestors and deities

1. the Basis of Taste
Can Koreans and Japanese imagine living without eating seafood? Some people may say “meat is enough for dishes.” However, seafood is not always visibly present in Japanese and Korean dishes. Without knowing it, we get used to the taste of seafood and rely on it. In Japanese cuisine, we can't drink a bowl of miso soup without bonito and dasima “dashi” (broth), and in Korean cuisine, you can't make kimchi without salted shrimp or salted anchovy. The taste of the sea plays an important role in umami in both Korean and Japanese foods.
This exhibition shows ‘dashi’ culture which sustains Japanese food, and ‘Jeotgal’ (salted seafood) culture which supports Korean food. This exhibition will introduce the recipes and products of Bonito and Dasima in Japan and Jeotgal made of various seafoods in Korea, and show their history.

2.Ritual and Seafood
Seafood products are essential in many Japanese rituals, with the exception of Buddhist rituals that prohibit killing animals. During Japanese festivals that welcome the gods, fish, shellfish and seaweed are offered, and during the rite of passage, ‘noshi’ (dried shellfish) is offered as a return present. Noshi is used because marine products are precious, and seafood grown in sea water can purify the ceremonial place with the power of salt.
On the other hand, marine products are also frequently used in the important moments where Koreans maintain social ties such as ancestral rites, parties, and weddings. Although it varies slightly from region to region, various types of seafood are used for not only ancestral rituals, but also banquets. This means that the festival and banquet itself cannot be celebrated without a certain seafood, and this importance goes beyond mere personal preference. In addition, many Koreans think that “Miyeok” soup should be served just after birth or on their birthday, and should be eaten for their own health.

Part II. Living by the Sea
The nature of the sea is beyond human intelligence. In order to obtain sufficient marine products safely and reliably, knowledge and skills accumulated over many years are essential. However, humility to the gods is required above all.

1. the Art of Fishing
Regarding the sea environments in Korea and Japan, there are, of course, similarities and differences. Both countries use similar fishing methods for species that inhabit similar environments. On the other hand, specific fishing methods are employed to catch different seafoods when preferred by people. In addition, there are unique coastal areas such as the Pacific Ocean in Japan and Southwest mud flats in Korea, where different species require distinct fishing methods.
We will first compare the seaweed fisheries of Japanese dasima and Korean miyeok, and then introduce the Japanese tuna fishery in Kuroshio sea (Pacific Ocean) and the Korean mud flat fishery using the large ebb and flow of the tide on the southwest coast of Korea.

2. Fishermen’s Faith
Both Korean and Japanese fishermen have feared the sea and have prayed in awe of its transcendental existence. In many fishing villages in Korea, the god of the sea (or mountains) who governs rains and winds and ensures maritime safety is the strongest being. The dragon king who governs fish is also important although its status is lower than the god of the sea. Other supernatural beings friendly to fishermen are the ‘admiral god’ who takes the fishermen’s sides between the god of sea and the dragon god, and Dokkaebi who brings fish upon the request of fishermen. Besides, there are also ‘Bae seonang’ (the god of boats) who protects the boat.
Japanese fishermen have also believed in the god of sea, the dragon god who governs maritime safety or a good harvest, and Funadama (the god of boats) who warns fisherman against dangers to the boat. Ebisu is an important deity who helps bring in a good catch in Japan. In addition, there are temples such as Konpira Shrine, Kagawa and Seiganto-ji, Wakayama that are part of fishermen’s faith across Japan, where they pray for safety and good catches.

Part Ⅲ. Crossing the Sea
Since ancient times, people have crossed the sea between the Korean peninsula and Japanese archipelago. Whether the relationship between the two regions was good or bad, technology and culture also have crossed the sea along with people.

1. Modern era in East Asia and interactions between Korean and Japanese
Until the 19th century, private trade between Joseon and Japan took a place at a very restricted level. Japan, which was forced to open its ports to the U.S. in 1854 by the Convention of Kanagawa, coerced Joseon to open her ports for trade in 1876 with the Treaty of Ganghwa Island. Since then, Japan has transformed into an imperialist country, and has started reorganizing Korean and other East Asian markets.
This change had a great impact on fishermen who lived on the coasts of Korea and Japan. After the opening of the ports, Japanese fishermen began to focus on commercial fishing activities while the domestic and international trade gradually opened. Accordingly, many fishermen crossed the sea to Joseon, which had a similar natural environment. Joseon fishermen and those from Japan competed and influenced each other culturally, economically and ethnically. Part 3 focuses on the spread of fishing technology between Korea and Japan, acculturation, and acceptance during the period.

2. Fishers’ Migration and Acculturation
In the 19th century, people in East Asia had begun to move faster than ever before. Since the opening of the ports, fishermen in both Japan and Korea had taken uncertain trips to each others’ countries in search of new fishing opportunities. The relationship between the fishermen of the two countries was cursory, with Japanese fishermen operating in the Joseon Sea purchasing necessities, and Joseon fishermen selling the seafood they caught to the Japanese. However, later Japanese fishermen transformed into capitalists, hired Korean fishermen, and propagated skills and equipment, thus the relationship between the two countries became interdependent. In addition, the influx of Jeju haenyeo (divers) of Joseon into Japan actively took place at this time.
During this process, fishermen in both countries learned new skills and culture and accepted them according to their living environment. This shared technology and culture transformed everyday life and its acceptance is evidence of how the fishermen’s dynamics influenced the complex modern history of Korea and Japan.

* Epilogue
Myeongnanjeot (Salted pollack roe) which originally was consumed in Joseon, crossed to Japan in the early 20th century and began to be consumed. After the liberation of Korea, the Japanese returned to their home with myeongnanjeot. It was transformed to ‘mentaiko’ by adding the ‘dashi’ seasoning process and became a beloved daily food. Now, pollack eggs are caught in the Bering sea between Alaska and Russia, not only in Korean and Japanese seas. But the largest consumers of the eggs are Korea and Japan. The two countries are still connected by the sea.