Tuesday, 31 March 2009

15.1 Megapixels and Full HD - tell the full story with the EOS 500D

A resolution of 15.1 Megapixels records each moment in rich, intricate detail, ready to turn into poster-size prints or crop to perfection. When light levels fall, an ISO range of up to 3200 – expandable all the way up to 12800 – lets you carry on shooting in the darkest of conditions, while Canon’s DIGIC 4 processing ensures that noise doesn’t spoil images. This is particularly ideal for when you can’t, or don’t want to, use flash.
Alternatively, switch to Movie mode and record events as they unfold. Capture every last detail of a wedding, a day out with friends or your baby’s first steps by shooting in stunning Full HD (1080P), then simply connect via HDMI to any HDTV to watch the results. For times when the action just won’t stop, a choice of 720P and VGA resolutions allows you to shoot and store longer movies on your memory card.
The EOS 500D’s high resolution 3.0” ClearView LCD screen enables detailed checks on stills and video footage in playback mode; or shooting from awkward angles using the high quality, real-time feed provided by Live View mode. As part of the EOS system, the EOS 500D delivers full compatibility with Canon’s world-leading range of lenses and accessories; this is complimented by Canon’s free, powerful imaging software. A new Speedlite flash, the Speedlite 270EX, offers a powerful addition to any EOS 500D photographer’s kitbag.

Pricing and availability:
The EOS 500D (body only) is available from early May 2009 priced at £869.99 / €999.99 RRP inc. VAT. The EOS 500D EF-S 18-55mm f/3.5-5.6 IS Kit is available from early May 2009 priced at £969.99 / €1139.99 RRP inc. VAT. The EOS 500D EF-S 18-200mm f/3.5-5.6 IS Kit is available from early May 2009 priced at £1399.99 / €1639.99 RRP inc. VAT.

Features at a glance:
15.1 Megapixel APS-C CMOS sensor
Full HD movie recording with HDMI connection
ISO 100-3200 (expandable to 12800)
3.4 frames per second
3.0” ClearView VGA resolution LCD with Live View mode
9-point wide area AF
DIGIC 4 processor
EOS Integrated Cleaning System

Monday, 30 March 2009

Hangul=Spirit: Inspired by Korean Characters

: 30th March ~ 16th May 2009
Venue: Korean Cultural Centre UK, Grand Buildings, 1 - 3 Strand, London WC2N 5BW

An Exhibition of Hangul featuring four very different Korean Artists ranging from Fashion to Typography:

AHN Sang-Soo, CHUN Kyung-Woo, KIM Jong-Won and LIE Sang-Bong

Centred around and inspired by the Korean writing system Hangul, the Korean Cultural Centre announces the upcoming Exhibition of contemporary fashion and design featuring the much lauded Korean Typographer AHN Sang-Soo, the challenging Photography of CHUN Kyung-Woo, the graceful Calligraphy of KIM Jong-Won and the highly acclaimed fashion designer and cultural icon LIE Sang-Bong. This exhibition focuses on the pivotal role Hangul has played in Korean culture, thought and history. The title “Hangul = Spirit” reveals the many layers inherent in Hangul, representing how Hangul has functioned as a unifying thread connecting us with our past whilst at the same time continuing to offer an insight into the identity of the Korean people. The spirit of Hangul therefore also encompasses the central characteristics of empathy, love and generosity. The artistic adaptation of Hangul by these four artists, in terms of their experimentation, re-inscription, re-shaping and re-contextualisation of the medium of language is therefore the focus of this exhibition.

AHN Sang-Soo (Typographic Designer) is a leading figure in Korean typeface development and typographic design. He is most famous for his invention of new, radically high impact typefaces which break away from the inherently limited, traditional square typeface of Hangul: in celebration of this a new font now bears his name. AHN is the 1998 recipient of the Grand Prix of Zgraf8, and the 2007 Gutenberg Award from Leipzig, Germany. He regularly travels abroad to lecture on his projects and to promote Asian Design developments and ideas.

CHUN Kyung-Woo (Photographer) is a photographer of intense portraits who has shown his work to great acclaim across Europe. CHUN takes the photographer’s art of using time and light to create highly individual, informative and creative portraits. The technique of painting with light extends the length of time for each exposure from fractions of a second to minutes, in which time a calligraphic script is written in light. By prompting the calligraphers to write their ‘perfect’ calligraphy with a light pen for the duration of the exposure, Chun is encouraging us to contemplate our own personal relationship with time.

KIM Jong-Won (Calligrapher) is one of Asia’s leading Calligraphers. KIM has received awards for Excellency from both the Japanese and Chinese Institutions for Calligraphy. KIM’s Hangul calligraphy work evokes the basis of the creation of the Hangul vowels where ‘·’ represents heaven, ‘ ’ represents an upright human, and ‘-’ represents the earth: the earth, the sky and humankind are the basic elements in the oriental view of the universe. Beginning with these three elements and understanding the relationship between the calligrapher and the brush each stroke becomes an emotional expression; this representation of emotion therefore takes on a greater meaning than the character that is written.

LIE Sang-Bong (Fashion Designer) is a multi-talented international designer who has become a cultural icon in Korea; with the application of traditional Korean culture within his designs his work has contributed to a greater awareness of Korea and as such he is a mainstay of the ‘Korea wave’ that has spread throughout Asia. In 2010, to assist with Seoul’s appointment as the ‘World Design Capital’, LIE Sang-Bong will be the official Cultural Ambassador to the city of Seoul.
LIE has shown, to critical acclaim, at the Paris Pret-a-Porter since 2002 with each collection building on the last using culturally iconic themes such as Hangul, typography, calligraphy and traditional patterns. His Hangul design has appeared on the catwalk since 2005, which led to his design of the LG Shine phone: ‘Designer’s Edition’. His 2009 A/W collection saw the Daily Telegraph announce that Lie was the “Alexander McQueen of Korea”.

An exhibition Catalogue for “Hangul = Spirit: Inspired by Korean Characters” will be published in due course. The Exhibition has been organized by the Korean Cultural Centre UK, curated by Stephanie Seungmin KIM and co-organized with the art direction for LIE Sang-bong by KIM Chi-ho.

For more information, please contact: 0207 004 2600 or seungmin.kim@kccuk.org.uk

Restaurant Tour #7: Ran Restaurant

Another month gone by and another restaurant to visit so I found myself on the 19th March 2009 having lunch at the RAN FUSION RESTAURANT, 58-59 Great Marlborough Street, London, W1F 7JY (Takeaway Facilities available).
It is recommended that bookings be made especially over the weekends and in the evenings.

Opening Hours: Monday to Saturday 1200 hours to 1500 hours and 1800 hours to 2300 hour, Sunday 1800 hours to 2300 hours.
Telephone Number: 020 7434 1650
Web: http://www.ranrestaurant.com/
Nearest Tube Stations: Oxford Circus on the Victoria and Central Lines, Tottenham Court Road on the Northern and Central Lines (Numerous bus routes along Oxford Street and Regent Street afford easy access).

Apart from the Owner Ms. KANG EUN YOUNG and the Manager SHIN UNG CHEOK there are thirteen members of staff-six who are responsible for preparing the food.
The restaurant was established in 1987, refurbished and reopened earlier this month. Eight wooden tables, with BBQ facilities built in, are in this main dining area. Extractor fans are positioned directly above each BBQ facility. There is room for forty eight patrons with sufficient space between tables for conversations to be held in relative privacy. Mellifluous music can be heard in the background. A private dining room on a lower level can also seat a further dozen clientele. There is an adequate bar serving the dining areas.

The décor is simple and the ambience comfortable but not intimate. Karaoke facilities with a Sake bar will become available in April 2009 on the lower level and will accommodate up to forty people. A high percentage of diners are from the world of business. Others include people who want to enjoy meals in the company of their friends and families.

All nationalities are represented, with of course, a large number of Korean patrons.I did ask diners at two separate tables of their opinions of the venue and food. Their comments were positive and complementary. The menu is extensive with a detailed description of the meals offered including Table D’hôte, Korean grills and lunch boxes.

The dishes recommended and served were as follows:

Beef with Glass Noodles - Vegetables sautéed with marinated sliced beef and dang men noodles in a blend of Korean spices --- a traditional Korean dish.

Mixed Chun Platter - Sauteed cod, seafood, tofu, courgette battered chun accompanied by fried dumplings --- a little bit of everything I enjoy.

Korean Grill Platter - Beef bulgogi, short ribs, Jumulleok sirloin, beef tongue, spicy chicken and spicy pork bulgogi --- as I don’t eat meat regularly I appreciated the various tastes apart from the Beef tongue , which I wouldn’t eat normally, but I did try it.

Seared Tuna - With avocado and bean sprout salad --- a pleasant alternative to the meat dishes.

Dolsot Bibimbab - A bed of steamed rice garnished with shreds of namul vegetables, beef and a fried egg served in a heated stone dish --- one of my favourite meals in Korea.
Raw minced beef - On a bed of lettuce

Special seafood Platter - A range of specially selected seafood including King prawns, squid and shellfish --- another favourite of mine.

Mixed Kimchi selection of Traditional Cabbage, White Radish and Stuffed Cucumber - Classic Korean dishes of vegetables naturally preserved in a piquant blend of red chilli, anchovy paste, root ginger and crushed garlic --- Good flavours without being too strong

Mixed Namul selection of Bean sprouts, Spinach and White Radish - Fresh vegetables blanched then tossed in sesame oil and rice vinegar and complemented with the delicate nutty flavour of toasted sesame seeds --- the tastes of the respective vegetables were enhanced by the seasonings.

I didn’t have the Green Tea ice cream-as I normally do-but on the next occasion I certainly will as I have developed a taste for it in Korea. The food tasted as good as it looked. I can fully understand why this particular restaurant is well patronised.

Saturday, 28 March 2009

Discover Japanese Food #1: Atsuko's "Chirashizushi" (THE EAST Campaign in Association with Atsuko’s Kitchen)

There are many types of sushi, but when it comes to having a celebration or party at home, you can’t beat Chirashizushi. Chirashizushi means ‘scattered sushi’, and is based on sushi rice, mixed with a combination of your favourite ingredients. For the perfect Chirashizushi, you will need to start by making the perfect sushi rice:

(for 4 people)
400 ml rice, 5 cm x 5 cm kombu, 1 tbsp sake, 60 ml rice vinegar,
2 tbsp sugar, ¾ tsp salt

To make Tuna flakes
60 g tin of tuna in oil, 1 tbsp sake, 2 tsp sugar, 1 tbsp shoyu( Dark soy sauce )

To make the egg sheet (like a thin pancake)
2 eggs, 1 tsp sake, 1 tsp sugar, A pinch of salt

For the toppings
Salmon fillet, prawns, or sashimi fillets (try any of your favourite seasonal vegetables, such as broccoli, mange tout, baby corn, carrots, or tomatoes)

1. Wash the rice and leave it to drain for 30 mins.
2. Put the rice, kombu, water and sake into a sauce pan (the rice to water ratio is 1:1.2 for making sushi rice).
3. Bring it to the boil with high heat.
4. When it starts boiling, reduce to a low heat and simmer for 12 mins.
5. Remove from the heat and leave it for 10 mins to calm down.

To make sushi rice
1. To make a sushi zu (sushi vinegar), bring the rice vinegar, sugar and salt to the boil until dissolved.
2. When the rice is cooked, turn the rice into a large plate or bowl.
3. Pour the sushi zu over the rice, and cut the rice sideways with a spatula. Be gentle so that the rice grains aren’t mashed. Let it cool down and cover with a wet cloth.

For the tuna flakes
1. Drain the tuna (use 1tbsp of oil from the tin).
2. Fry the tuna with oil, add the sake and sugar, and stir briskly using four chopsticks to make fine flakes.
3. Add shoyu last then stir constantly until the liquid has evaporated. This can take about 15 mins.
4. Set aside to cool.

For thin egg sheets
1. Mix the sake, sugar, and salt, then mix with the eggs.
2. Heat the frying pan to medium heat, add a little oil, then pour in a ¼ of the egg mix, tilting the pan to spread the sheet evenly.
3. When the surface has cooked turn it over to cook the reverse side for a second, then slide onto a plate. Use kitchen paper to remove the excess oil.
4. Repeat the same method to make 3 more sheets.
5. Cut them in half, then roll up to slice finely (that is the best way to cut into strings)

*The Final stage of Chirashi zushi is to sprinkle all ingredients over the Sushi rice - that is what Chirashi zushi means! - it’s great fun in the party. Enjoy!

About Atsuko
Atsuko is from Kyushu, the southernmost of the four main Japanese islands. Kyushu is an island rich in agriculture, with an abundance of fresh local produce, and a reputation for good food. Ceramics are another famous export, with fine porcelains from Arita, Imari, Satsuma, and Karatsu being recognised worldwide.
Atsuko's dishes are inspired by her mother and grandmother, whose love of cooking with traditional techniques has been a great influence.
Although there are many instant stocks and flavourings available to simplify Japanese cooking, Atsuko prefers to make these herself, recreating the delicate and subtle flavours that can only be obtained through traditional methods. Now based in London, Atsuko has been sharing her knowledge of Japanese cooking with a series of courses which introduce some of the family favourites, as well as the use of the five main ingredients - salt, sugar, vinegar, soy sauce, and miso. These form the basis of almost all Japanese dishes, and learning the correct methods is the key to understanding Japanese cuisine. The classes are informal and hands-on, resembling more a dinner party with friends than a classroom lesson. There's no fancy sushi on the menu, just everyday home style favourites you might find on the table in any Japanese household.

The course is comprised of 5 classes held over a 5 week period. Individual and group lessons are also available. For information on Atsuko’s courses, visit:

Thursday, 26 March 2009

Yuki Negishi Piano Recital and Reception

Date: Thursday, 2nd April 2009 7.00pm
Venue: Blüthner Piano Centre Ltd., 1 Davies Street, Berkeley Square, London, W1K 3DB T

Renowned international pianist Yuki Negishi will perform a special recital for Japan Society members followed by a small reception.
Yuki Negishi is increasingly in demand as an artist of rare poetry, intensity and virtuosity with a vast repertoire and a magnetic personality.
Recent international engagements include recitals in Tokyo, Hannover, New York, at the Festival di Londra (Ripatransone, Italy), International Holland Music Sessions, and at the Leeds International Concert Series.
Recent performances in the UK include recitals at the Lansdowne Club (inaugural concert for the Blüthner Series), Oriental Club, Gimpel Fils Art Gallery, the 14th Century Tithe Barn in Lenham, Kent, re-invitations to the Milton Keynes City Church Concert Series and at numerous other venues throughout the country.

The recital (featuring pieces by Beethoven, Chopin, Mendelssohn and others) begins at 7.00pm and will last approximately 90 minutes including an interval during which wine and sushi will be served.

To book your place please contact the Japan Society office on tel: 020 7828 6330 or email:

Discover Japan #3: Saitama (THE EAST Campaign in Association with Japan National Tourist Organization London Office)

Saitama Prefecture was formerly part of the old Musashi Province.
In the fifth year of the Keiun era (708), deposits of copper were reported to have been found in the Chichibu District of what is now Saitama Prefecture. The Saitama area was historically known as a fertile agricultural region which produced much of the food for the Kantō region. During the Edo period, many fudai daimyo ruled small domains within the Saitama area.

After World War II, as Tokyo expanded rapidly and modern transportation allowed longer commutes, the lack of available land in Tokyo led to the rapid development of Saitama Prefecture, whose population has nearly tripled since 1960. Most of the cities in the prefecture are closely connected to downtown Tokyo by metropolitan rail, and operate largely as residential and commercial suburbs of Tokyo.

Saitama Prefecture is bordered by Tokyo, Chiba, Ibaraki, Tochigi, Gunma, Nagano, and Yamanashi. It is located central-west of the Kanto region, measuring 103 km from east to west and 52 km from north to south. At 3,797 sq km, it ranks as the ninth smallest prefecture.

The eastern border with Chiba Prefecture is defined by the Edo River. The northern and north-western border lines with Gunma Prefecture are marked by the Tone River and the Kanagawa River and the drainage divides of the Arakawa River and Kanagawa River. The southwestern border is defined by the drainage divides of the Arakawa River, Tama River, and Fuefuki River. The eastern section of the southern border line, however, does overlap with any geological feature.The altitude, highest on the western side, gradually lowers eastward from mountain ranges to hills to plateaus to lowlands. The eastern side, part of the Kantō Plain, can be further divided into 9 separate expanses of hills and10 plateaus.

From the 30th of March, NHK will begin airing the new TV drama “Tsubasa”. Residents of the main filming locations Kawagoe and Nagatoro are already ecstatic. Incidentally, Saitama Prefecture is not regarded as a major tourist destination. But surprisingly, Saitama Prefecture is home to some of the best tourist spots in the country. The popularity of Kawagoe’s ‘kura’ merchant style streetscape is 3rd after Kurashiki, and Omi-hachiman.
For river rafting, Nagatoro is 4th most popular after Hozu-gawa, Shimanto-gawa, and Tenryu-gawa. Saitama features twice in “Japan’s 20 Best Flower Sightseeing Spots” which includes shibazakura, or moss phlox, at Hitsujiyama Park in Chichibu, and cherry and rape blossoms at Gongendo-zutsumi in Satte. Shibazakura at Hitsujiyama Park receives the 9th most visitors of anywhere in Japan during Golden Week. There is talk of a movie being made from the novel “Nobou no shiro”, a story set in Gyoda about a battle between Mitsunari Ishida and the lord of Oshi Castle. In the area is also the Sakitama Burial Mounds, the reconstructed Oshi Castle, Tabi-gura streetscape and an ancient lotus pond. A movie could be a big break for Gyoda. A recent trend for sightseeing these days seems to be cheap, close, and short.

Tuesday, 24 March 2009

Joint Lunch with JCCI: Mr John Armitt, Chairman of the ODA

Date: Tuesday, 31st March 2009, 12.30pm for 1.00pm
Venue: The National Liberal Club, Whitehall Place, London SW1A 2HE (nearest tube: Embankment Station)
Fee: £55 per head

The Guest of Honour at the first combined lunch of the year will be Mr John Armitt, Chairman of The Olympic Delivery Authority.
John Armitt CBE was appointed Chairman of the Olympic Delivery Authority (ODA) in 2007. After a long first career in the construction industry, he joined the rail industry and was Chief Executive of Railtrack plc (then of Network Rail) from 2001 to 2007.
He is a Fellow of the Royal Academy of Engineering and of the Institution of Civil Engineers and is also Chairman of the Engineering and Physical Sciences Research Council. The Olympic Delivery Authority is the public body responsible for developing and building the new venues and infrastructure for the Games and their use after 2012.
One of its key responsibilities is building the Olympic Park, where much of the action in 2012 will take place. Its work is underpinned by six priority themes: design and accessibility, employment and skills, equality and inclusion, health and safety, sustainability, and legacy. Among its responsibilities is making sure that the project sets new standards for sustainable development. As a public body, the ODA is accountable to Government, the Greater London Authority and other stakeholders.Please note that this is the new location for our joint lunches.

To reserve your place, please contact the Japan Society office on tel: 020 7828 6330 or email:

Jinro Launches “Sharing the Love in a Glass” campaign to deliver “Love Rice” to the Neighbours

Jinro (CEO: Yoon Jong woong), a leading alcoholic beverage manufacturer in Korea, launched “Sharing the Love in a Glass” campaign to deliver “Love Rice” to the neighbours who suffer from the economic owe.
The company will fundraise 500,000,000 won through the sales of Chamisul soju between March and May. Then the returns of 25,000 packs of the rice - 10 kilos each - will be delivered to the “Community Chest of Korea”.

“In this difficult economic situation, it is our commitment to contribute to both the agricultural industry and the community which require help. I hope that all the people who have given great love to our company overcome the economic depress soon. We will continue to make an effort to run various charity campaigns throughout whole year,” said Mr YOON Jong-woong, CEO of Jinro.

Meanwhile the company signed MOU with the Community Chest of Korea on “Sharing the Love in a Glass” campaign and announced that both organisations will work closely together to endeavour to share love and increase hope in the community.

About Jinro
Since it's launch in 1924, Jinro Soju has changed the drinking culture of Asia and has grown to become the world's best selling spirit. Jinro's success can be attributed to it's passion for crafting a spirit from Korea's finest natural resources: choice grains and spring water. Jinro Soju is a reflection of that dedication to purity and the experience of nearly a century of spirit making artistry. Jinro Soju is enjoyed for its smooth, clean flavor in over 60 countries on five continents.

Monday, 23 March 2009

Visit, Reception and Talk at the BADA Antiques and Art Fair

Date: Monday, 30th March 2009
Venue: Duke of York Square (off Sloane Square), London, SW3 4LY
Fee: £12 per head (by cheque payable to BADA Ltd) (includes attendance to reception, champagne, the gallery talk, a BADA Handbook and a voucher for a return visit the following day.)

A reception and talk on Oriental Works of Art at the British Antique Dealers’ Association Fair has been organised for Society members and guests.
With approximately 100 members of BADA exhibiting from throughout the UK, this is the leading national art and antiques fair in this country.
This is a ‘must’ for anyone interested in art and antiques, where a dazzling array of top quality furniture, paintings, clocks, ceramics, jewellery and silver can be viewed and bought. We will be entertained to drinks and then given a short talk by two oriental specialists exhibiting at the Fair.
The Fair is open to the public each day at 11am between 25th and 31st March. (Normal admission is £10 single, £15 double) Laura Bordignon, a specialist in Japanese ivories and bronzes from the Meiji period, will talk about the collection on her stand, highlighting a recently acquired ivory carving from the Tomkinson Collection, formed in the 19th century in England.Paul Champkins, a specialist in Chinese ceramics and works of art, will talk about the objects on his stand, highlighting a Blue & White 18th century Ming style vase.

To reserve your place, please contact the Japan Society office on tel: 020 7828 6330 or email:

Asiana Airlines introduces new lounge meal service

Asiana Airlines (President & COO: Young-Doo Yoon) introduces a new meal consisting of bibimbab with seasoned spring greens, hwajeon (pan-fried rice cakes with flower petals), fresh strawberries and a strawberry shake created by a top chef from the internationally renowned Westin Chosun Hotel at the Chef’s Corner of the Incheon International Airport lounge.
From November last year, Asiana Airlines has offered a distinguished chef service which differentiates Asiana from other airline companies’ typical menu of snacks and drinks.
On special occasions including New Year’s Day and Joengwol Daeboreum (the 15th of January by the lunar calendar), travelers enjoyed special meals – Tteokguk (rice-cake soup) on New Year’s Day, and Bibimbab on Joengwol Daeborem.
Travelers also enjoyed roasted turkey last Christmas. Chicken Yakidori and grilled salmon are available in the first class lounge on a daily basis as well as Vietnamese rice noodles and hot sandwiches in the business class lounge.
CEO of Global Traveler, Francis X. Gallagher was impressed with the unique menu selection available in the lounge and released exclusive articles of Asiana’s Chef’s Corner in Global Traveler January and February edition.

Sunday, 22 March 2009

NONG SHIM Reveals Its Popular National Food Range at the International Food & Drink Event 2009

The International Food & Drink Event 2009, the global food and drink event dedicated to innovation, was declared a triumphant success by the food and drink industry this week.
The success of the event has proved invaluable for all sectors of the food and drink industry as international decision makers dedicated to innovation converged upon ExCeL to source a diverse range of innovative and consumer driven products from around the world.

NONG SHIM, a food manufacturer specializing in Instant Noodle and snacks, topping the Korean food industry, received remarkable attention amongst them; the hit products that Nongshim has rolled out so far include, to name a few, Shin Ramyun, Ansung Tang Myun, Neoguri, Chapagetti, Bowl noodle hot taste, Big bowl noodle shrimp taste, Shin cup noodle, and Saeng Saeng bowl Udon taste; snacks such as Shrimp Crackers, Onion Rings, Sweet Potato Snack, Honey Twist Snack, Potato Chips have also been great successes.

"The most professional show we've ever had the privilege to exhibit at. We met an amazing range of buyers, and were lucky enough to be extremely popular, as our particular area is very up-and-coming. We were ready to make a step up to a larger, more international customer-base,” said sales representative from NONG SHIM Co., Ltd.

“This was the 3rd time we exhibited at IFE and the experience was worthwhile. The days were extremely advantageous to us as a company and gave us a beneficial platform for exhibiting, especially since a new Ethnic & Cultural Section was created for the show, generating targeted interest. I am really pleased with the launch platform that IFE09 provided for our product range (NONG SHIM, a world class food and lifestyle services creating company; Jinro, the world's leading producer of Soju; OKF Corp, an all-natural drink producer and Korea Foods, the biggest Korean food UK wholesaler) and the subsequent amount of interest that we received. We met a diverse range of interested visitors from the retail, foodservice and manufacturing sectors and are busy converting leads from the event into orders. We were very pleased by the range of visitors, from small independents, the multiples and food service,” said Ms Heewon Jun, Marketing & PR Executive of Korea foods Ltd.

About NONG SHIM Co., Ltd.
NONG SHIM is a food manufacturer specializing in Instant Noodle and snacks, topping the Korean food industry since its establishment in September 18, 1965 Since the inception of the new millennium, NONG SHIM has spared no effort to leapfrog to a global company and help create a better life by providing end-to-end services for promoting health and lifestyle. NONG SHIM has significantly contributed to the development of the Korean food industry, led by its research institute that was established together with the firm, through its continued investments in research and development. .

Address: 370, Sindaebang 2-dong, Dongjak-gu, Seoul, Korea, 156-709
Tel: 82-2-820-7510(7470, 7490)
Fax: 82-2-820-7528~9
Website: http://www.nongshim.com/

Email: export@nongshim.com

About Korea Foods Ltd
Established in 1999 Korea Foods has since grown to become the leading importer of Korean food in the UK. The company offers the widest range of Korean products in the UK and has an extensive range of Japanese, Chinese and Thai food. The main warehouse has been in New Malden since 1999. The retail division is called Seoul Plaza and has six shops in the UK, one shop in Slovakia and one shop in Germany -which has been an instant hit with the community there.

Address: Unit 5 Wyvern Industrial Estate, Beverley Way, New Malden, Surrey, KT3 4PH
Tel: 020 8949 2238
Fax: 020 8942 9882

Thursday, 19 March 2009

High-zoom Cyber-shot HX1 debuts ‘Exmor’ CMOS sensor

The new flagship of the Cyber-shot range showcases a range of sophisticated image sensing, optical and processing technologies that offer unrivalled creative possibilities.
Offering cutting edge performance and a powerful 20x optical zoom range, the compact HX1 fits effortlessly into a weekend bag or small travel case. It’s an ideal companion for anyone who needs top-flight imaging performance and advanced shooting functions without the bulk of packing a digital SLR and all its accompanying lenses.
At the heart of the HX1 is a new Sony-developed ‘Exmor’ CMOS sensor with an effective resolution of 9.1 megapixels. Originally developed for the Sony Alpha digital SLR programme, ‘Exmor’ technology delivers outstanding images with reduced noise, especially when shooting in high ISO settings.

In tandem with the powerful BIONZ image processor, the ‘Exmor’ CMOS sensor supports full-resolution shooting at an incredible 10 frames per second (max) using a mechanical shutter. Outpacing many pro-spec digital SLR cameras, this super-fast shooting rate is ideal for capturing high-speed action or spontaneous events like parties, where anything can happen in a moment.

The ‘Exmor’ CMOS sensor supports two new shooting modes that reduce image noise when you’re shooting in low light. If you’re capturing static subjects, new Handheld Twilight mode grabs a high-speed burst of six frames, combining them to create a single optimised image with dramatically reduced noise levels. If your subject is moving, Anti Motion Blur mode also superimposes six frames to produce one crisp, composite image with less subject blur.

The East News