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)