MUNICH, Nov. 14, 2026 /PRNewswire/ -- At Electronica 2026 in Munich, Germany, KOWIN showcased its full-spectrum storage portfolio, covering embedded storage, SSD, DRAM modules and removable storage. The company delivers high-reliability storage solutions and supports the development of an all-electric society as highlighted at the show.
Embedded Storage: KOWIN offers Small PKG. eMMC, ePOP and industrial-grade eMMC. The industrial-grade eMMC supports up to 64GB capacity to satisfy large-capacity demands of industrial systems. Applied in industrial control systems, industrial gateways, industrial HMI and industrial robots , as well as power & energy scenarios, these products feature low power consumption and long service life, supporting stable operation for controllers, gateways and human-machine interfaces.
Solid-State Drives (SSDs): KOWIN provides SATA SSDs and PCIe 3.0 / 4.0 / 5.0 SSDs with a maximum capacity of 4TB. Delivering large capacity and fast performance, these drives are applied to PC platforms such as Mini PCs, supporting fast system booting, instant data access and continuous data logging, and ensuring steady performance.
DRAM Modules: SODIMM and UDIMM modules upgrade computing capacity, accelerating data processing, logic operation and multi-task execution.
Removable Storage: Industrial-grade microSD cards support portable data logging, rapid data transfer, suitable for industrial applications.
KOWIN's industrial-focused storage products go through stringent reliability testing. Featuring excellent reliability and durability, they sustain stable performance under harsh conditions such as high temperature and humidity, protecting system stability and safeguarding critical data. KOWIN will also unveil automotive-grade storage products to empower intelligent vehicle development.
About KOWIN
KOWIN specializes in the research, design, and sales of embedded storage, memory modules, and Removable storage. The company's product portfolio spans eMMC, eMCP, ePOP, nMCP, UFS, LPDDR, DDR, SSD, DRAM modules, Memory cards, and USB flash drives. These products are widely adopted across smart terminals, smart home, smart wearables, AI devices, IoT, network communication equipment, industrial control systems, and smart learning / education, smart surveillance applications.
** This press release is distributed by PR Newswire through automated distribution system, for which the client assumes full responsibility. **
KOWIN High-performance Storage Products Empowering the All-electric Society
- Co-hosted with the Korea Fisheries Association, the hands-on program introduced South Seattle College students, local consumers and content creators to the ingredients, techniques and everyday versatility of Korean seafood.
SEATTLE, Nov. 14, 2026 /PRNewswire/ -- CJ Foods' Korean cuisine talent discovery and development platform, Cuisine.K, successfully hosted a K-Seafood Cooking Class in Seattle. Co-hosted by CJ Foods and the Korea Fisheries Association, the program aimed to expand awareness and hands-on appreciation of Korean seafood ingredients and dishes among students, local consumers and content creators.
The program was held from November 5 to 7 at South Seattle College (SSC). A K-Seafood cooking competition for SSC students took place on November 5, followed by a cooking class for SSC students on November 6. On November 7, Cuisine.K hosted two hands-on cooking class sessions for local consumers and content creators.
Chef Yeon-ju Lee, a Cuisine.K alumna, owner chef of JULIEAT Catering and a contestant on Netflix's Culinary Class Wars Season 1, participated as the lead chef. Together with other Cuisine.K alumni chefs, Chef Lee introduced participants to Korean seafood ingredients including oysters, gim (seaweed) and anchovies.
During the November 6 session for SSC students, the chefs demonstrated Soy-Braised Oyster Rice Bowl and Gim Pancake dishes, showcasing creative and approachable ways to incorporate oysters into contemporary cuisine. Through the demonstration, students gained a deeper understanding of Korean seafood ingredients and explored their potential across a range of fine dining culinary applications. On November 7, the chefs led hands-on cooking classes for local consumers and content creators. Participants learned to prepare Oyster Mini Gimbap and Oyster Sandwich, experiencing firsthand how Korean seafood ingredients can be incorporated into everyday meals. The program highlighted the versatility of Korean oysters and gim while offering participants practical cooking techniques they can recreate at home.
Prior to the cooking classes, SSC students participated in a K-Seafood cooking competition on November 5. Chef Lee served as a judge as students presented their own original Korean dishes featuring K-Seafood ingredients. Team Seoul Sisters (Foziya Robale, Deeqa Yusuf, and Shreya Pradhan) took first place with its anchovy seaweed pasta, oyster bulgogi sambusa, and black sesame macaron.
"It was a meaningful opportunity to introduce the diverse appeal of Korean seafood to students and local consumers in Seattle in collaboration with the Korea Fisheries Association," said Sangmyeong Kim, Project Manager of the Hansik 245 Team at CJ Foods. "Through Cuisine.K, we will continue to discover and nurture Korean culinary talent while creating opportunities for consumers around the world to experience and enjoy K-food culture as part of their everyday lives."
Cuisine.K is CJ Foods' platform for discovering, developing and connecting Korean culinary talent with audiences around the world. Moving beyond simply raising awareness of K-food, the initiative focuses on helping global consumers experience Korean cuisine in practical and repeatable ways through chef-led cooking classes, pop-ups, competitions and other interactive programs. By supporting chefs at different stages of their careers and enabling them to communicate the flavors, techniques and cultural context of Korean cuisine, Cuisine.K aims to help K-food evolve from a cultural trend into an everyday choice for consumers worldwide.
The Korea Fisheries Association (KFA), an implementing organization for the Ministry of Oceans and Fisheries' Overseas Market Development Program for Korean Seafood, has been actively promoting Korean seafood products in global markets through various marketing initiatives aimed at raising awareness and expanding consumer demand. As part of these efforts, the program featured hands-on cooking classes for local culinary students and consumers, highlighting the quality of Korean seafood while introducing diverse cooking techniques and practical ways to incorporate Korean seafood ingredients into everyday meals.
About CJ Foods
CJ Foods, a business unit of CJ CheilJedang, is a global food company delivering a variety of products ranging from food ingredients and frozen/chilled foods to appetizers. Established as Korea's first sugar manufacturer in 1953, CJ Foods has grown to become the country's largest food company. Today, it is leading the global food industry with its renowned Korean food brand, bibigo™. In the U.S., CJ Foods operates its business through CJ Schwan's, a U.S.-based affiliate, running 20 production facilities across the country. The company operates in multiple regions worldwide including South Korea, the U.S. (as CJ Schwan's), Japan, China, Southeast Asia, Europe, and Oceania.
For more information, visit https://www.cj.co.kr/en/aboutus/business/lifestyle-foods
About the Korea Fisheries Association
The Korea Fisheries Association (KFA) is an organization dedicated to supporting the development of Korea's fisheries sector and strengthening the competitiveness of its seafood industry. As an implementing organization for the Ministry of Oceans and Fisheries' Overseas Market Development Program for Korean Seafood, KFA works to raise global awareness of Korean seafood products and expand export opportunities through international promotional and marketing initiatives, support for seafood exporters, and hands-on consumer experience programs in overseas markets.
SEATTLE, Nov. 14, 2026 /PRNewswire/ -- CJ Foods' Korean cuisine talent discovery and development platform, Cuisine.K, successfully hosted a K-Seafood Cooking Class in Seattle. Co-hosted by CJ Foods and the Korea Fisheries Association, the program aimed to expand awareness and hands-on appreciation of Korean seafood ingredients and dishes among students, local consumers and content creators.
The program was held from November 5 to 7 at South Seattle College (SSC). A K-Seafood cooking competition for SSC students took place on November 5, followed by a cooking class for SSC students on November 6. On November 7, Cuisine.K hosted two hands-on cooking class sessions for local consumers and content creators.
Chef Yeon-ju Lee, a Cuisine.K alumna, owner chef of JULIEAT Catering and a contestant on Netflix's Culinary Class Wars Season 1, participated as the lead chef. Together with other Cuisine.K alumni chefs, Chef Lee introduced participants to Korean seafood ingredients including oysters, gim (seaweed) and anchovies.
During the November 6 session for SSC students, the chefs demonstrated Soy-Braised Oyster Rice Bowl and Gim Pancake dishes, showcasing creative and approachable ways to incorporate oysters into contemporary cuisine. Through the demonstration, students gained a deeper understanding of Korean seafood ingredients and explored their potential across a range of fine dining culinary applications. On November 7, the chefs led hands-on cooking classes for local consumers and content creators. Participants learned to prepare Oyster Mini Gimbap and Oyster Sandwich, experiencing firsthand how Korean seafood ingredients can be incorporated into everyday meals. The program highlighted the versatility of Korean oysters and gim while offering participants practical cooking techniques they can recreate at home.
Prior to the cooking classes, SSC students participated in a K-Seafood cooking competition on November 5. Chef Lee served as a judge as students presented their own original Korean dishes featuring K-Seafood ingredients. Team Seoul Sisters (Foziya Robale, Deeqa Yusuf, and Shreya Pradhan) took first place with its anchovy seaweed pasta, oyster bulgogi sambusa, and black sesame macaron.
"It was a meaningful opportunity to introduce the diverse appeal of Korean seafood to students and local consumers in Seattle in collaboration with the Korea Fisheries Association," said Sangmyeong Kim, Project Manager of the Hansik 245 Team at CJ Foods. "Through Cuisine.K, we will continue to discover and nurture Korean culinary talent while creating opportunities for consumers around the world to experience and enjoy K-food culture as part of their everyday lives."
Cuisine.K is CJ Foods' platform for discovering, developing and connecting Korean culinary talent with audiences around the world. Moving beyond simply raising awareness of K-food, the initiative focuses on helping global consumers experience Korean cuisine in practical and repeatable ways through chef-led cooking classes, pop-ups, competitions and other interactive programs. By supporting chefs at different stages of their careers and enabling them to communicate the flavors, techniques and cultural context of Korean cuisine, Cuisine.K aims to help K-food evolve from a cultural trend into an everyday choice for consumers worldwide.
The Korea Fisheries Association (KFA), an implementing organization for the Ministry of Oceans and Fisheries' Overseas Market Development Program for Korean Seafood, has been actively promoting Korean seafood products in global markets through various marketing initiatives aimed at raising awareness and expanding consumer demand. As part of these efforts, the program featured hands-on cooking classes for local culinary students and consumers, highlighting the quality of Korean seafood while introducing diverse cooking techniques and practical ways to incorporate Korean seafood ingredients into everyday meals.
About CJ Foods
CJ Foods, a business unit of CJ CheilJedang, is a global food company delivering a variety of products ranging from food ingredients and frozen/chilled foods to appetizers. Established as Korea's first sugar manufacturer in 1953, CJ Foods has grown to become the country's largest food company. Today, it is leading the global food industry with its renowned Korean food brand, bibigo™. In the U.S., CJ Foods operates its business through CJ Schwan's, a U.S.-based affiliate, running 20 production facilities across the country. The company operates in multiple regions worldwide including South Korea, the U.S. (as CJ Schwan's), Japan, China, Southeast Asia, Europe, and Oceania.
For more information, visit https://www.cj.co.kr/en/aboutus/business/lifestyle-foods
About the Korea Fisheries Association
The Korea Fisheries Association (KFA) is an organization dedicated to supporting the development of Korea's fisheries sector and strengthening the competitiveness of its seafood industry. As an implementing organization for the Ministry of Oceans and Fisheries' Overseas Market Development Program for Korean Seafood, KFA works to raise global awareness of Korean seafood products and expand export opportunities through international promotional and marketing initiatives, support for seafood exporters, and hands-on consumer experience programs in overseas markets.
** This press release is distributed by PR Newswire through automated distribution system, for which the client assumes full responsibility. **
Cuisine.K Wraps Up K-Seafood Culinary Program in Seattle
Cuisine.K Wraps Up K-Seafood Culinary Program in Seattle
