This project examines the boundary between strange taste and familiar sensation, focusing on the transmission of perception through the sense of ‘taste’. The work creates a parallel between astronauts’ longing for earthly food and the experience of tasting wild herbs from transformed land – both serving as methods of psychological comfort and identity confirmation.
Field Notes. Vuosaari, cloudy. 9-10am. 14.05.2025
I walk along a path through the rolling hills. With no walls to shield me from the wind and no trees to shelter me from the rain, I am exposed to the sky. Clouds pass quickly over the path, which runs parallel to a low stone wall.
… I stop and look around. The path that I took to get here curves back the other way. The forest of tall trees is smaller here, and I can hear the wind more clearly. My breathing sounds louder here, too.
No matter whether I photograph this moment, write it down or store it in my memory, it has already changed. And yet, we keep trying to preserve it. Perhaps it’s because we want to acknowledge change while also finding continuity. Searching for herbs has become an act of preservation. It is an act of preserving my senses beyond the boundaries of time and space.
… The top of the mountain is getting closer. The wind picks up.
Cooking Notes. 22.05.2025
① Ground Elder 60°13’35.7″N 25°09’40.3″E
Taste: The thin leaf surface feels rough on my tongue. When I chew it, a pungent flavor spreads. As expected, it tastes similar to perilla leaves commonly eaten in Korea.
Ground Elder Doenjangguck(Bean paste Soup) Recipe:
- Boil 1L of water and add one large spoonful of doenjang(korean bean paste).
- Cut tofu into 1cm cubes and add.
- Slice onions and green onions diagonally into 2cm pieces and add to the soup.
- Add the water dropwort last to preserve its crisp texture and aroma.
- Add soy sauce for additional umami if more seasoning is needed.
Ingredients: Ground elder, 1 tablespoon Korean bean paste, 100g green onions, half an onion, 200g tofu, 1 teaspoon soy sauce (salt can substitute)
② Yellow Rocket 60°13’36.9″N 25°09’45.0″E
Taste: It’s more bitter than expected. However, the aroma from the yellow flowers adds sweetness to the bitter taste. The stems were too tough. The flowers and flower stems are quite small but have a strong bitter flavor.
Yellow Rocket Rice Ball Recipe:
- Mix freshly cooked rice with salt and sesame oil, being careful not to mash the rice grains.
- Season slightly stronger than usual to complement the bitter taste. Finally, add perilla seeds and yellow rocket flowers and mix lightly.
- Wet your hands and form rice balls to desired size.
Ingredients: Yellow rocket, rice, sesame oil, salt, perilla seeds
③ Ground Ivy 60°13’31.8″N 25°09’40.3″E
Taste: Compared to the other two plants, this is the most unfamiliar one. I couldn’t imagine its taste. It had the menthol flavor of mint combined with the sweet aromatic scent of small purple flowers.
Ground Ivy & Dandelion Salad Recipe:
- Finely chop mushrooms and garlic, then sauté in olive oil over medium-low heat.
- Season with salt and cook until ingredients turn golden brown.
- Place cleaned dandelion leaves in a bowl, add the sautéed ingredients, crushed walnuts, a drizzle of olive oil, black pepper, and finally ground ivy flowers and leaves separated from stems, then mix gently.
Ingredients: Dandelion leaves, ground ivy, olive oil, salt, black pepper, mushrooms, garlic, half a handful of walnuts or cashews
