About rawvs

rawvs is a field guide to how ingredients actually taste.

Not recipes. Not health claims. One ingredient at a time, we ask a simple question: how does it taste raw, and how does that change when you slice it, crush it, boil it, roast it, or fry it?

Every article follows the same structure so you can compare ingredients side by side: a flavor profile, the raw taste, how cutting changes it, each cooking method in turn, variety and season, pairings, and how to choose and store it.

We cook and taste everything ourselves. Where numbers matter, we cite public sources such as the USDA FoodData Central and Korea's Rural Development Administration, and we list them at the end of each article.

What we don't cover: health benefits, disease prevention, or medical advice. If you have a health or allergy question, please talk to a professional.

rawvs is written by JaeHyun Kim, a home cook based in South Korea who likes to cook one ingredient five different ways and compare the results. Questions and corrections are welcome on the contact page.