it's going to be called yona. a lot of korean and japanese influence.m making one of the dishes i'll be serving at yona and doing a pop-up next month in march for the whole month at g. and can you find inoh inoh @gbymikeisabella. i'm making a smoked dish. hamacci done a cold smoke and i've -- the other components i have with it are a little bit of khogan a vinegary sweet, spicy you know a sauce, korean chili paste sauce. >> i'm familiar with that because you put that on a little of different foods you can eat with. you mentioned cold smoked. what does that mean? >> usually when you hot smoke something you smoke it until it comes up your internal temperature comes up to a certain degree. so this is a cold smoke. so you wouldn't have any cooking at all. >> it's just for the flavor then? >> exactly. so you just want the out, exterior of the fish or whatever it is that you're using to be smoked. so it doesn't take on smoky flavor just a subtle hint of the smoke. >> what if you aren't cooking it i'm thinking, flame, cooking. >> keep an eye on it. it's the de