Traditional Seasoned Laver
Traditional Seasoned Laver is produced at the part of the western coast of Korea where the sandbank is well formed.
The traditional lavers grown in such nutrient-rich sandbank have an excellent flavor and a smooth texture. Among them, the laver produced during the second and third production periods taste best.
As such, Hana Seasoned Laver’s Traditional Seasoned Laver is produced only from the second and third laver production periods and is refrigerated and toasted to preserve its original flavor.
▶ Features and Origin It is the most delicious and fragrant Korean traditional steaming seasoned seafood on the south coast. Preserves freshness and fragrance by quenching ▶ Production area West Coast ▶ Manufacturing and Production Process It is firstly roasted by picking (two-bead), quenched (below -25 ℃), seasoned with oil and salt, roasted secondly, ▶ How to use It is suitable for various purposes such as table, lunch, lunch, etc. ▶ Certified products ISO quality certification certificate number: 017500 ▶ Main ingredients Haeta (sesame oil), mackerel, mackerel ▶ How to store Store in a cool-dry place avoiding direct sunlight, and store in the fridge to preserve the original flavor and aroma ▶ Supply period Throughout the year ▶ Validity period 12 months (you can feel the flavor and aroma longer when refrigerated)
The person in chargeKyung Woo Lee
Address17 Nampoeupseong 1-gil Nampo-myeon, Boryeong-si, Chungcheongnam-do (33495)
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