This product is Jangheung Cheongjeong Laver Seasoned flavor. It is non-acidic laver. The capacity of the package is 20g, and the laver is larger than ordinary laver. In addition, five packages are contained in one package after opening. It was made by baking, oil and seasoning through a secondary grilling process. You can cut and eat without cooking separately.
This Laver is a natural, pure green laver without any acid treatment. Jungnamjun Jangheung has not used any organic or inorganic acids in the clean waters since cultivation. It is non-acidic laver which had exposed to sunlight and sea breeze to remove impurities. It is a safe and reliable laver made in a natural way. HACCP, a food safety management certificate, and a traditional food certification. In addition, there are various quality certificates related to manufacturing plants.
They are laver who keep tradition with the perseverance and effort of Jangheung fishermen in Jeollanam - do. Using the spores of the unripe seeds attached to the stones, the stems of the stems and the seeds of the stems are collected from December to February. Transfer the bitumen to the dry laver factory for processing and cleaning. The foreign substances attached to the seaweed are firstly washed with seawater. Thereafter, the seawater is removed by washing thoroughly with drinking water three times. Bring the washed laver to a rectangular frame, brie the shape of the laver, and dry it. At this time, the size and thickness of the roast can be determined.
Because it is handmade laver with a lot of effort and effort, we could not supply cheaper than other laver. However, based on the surveillance camera recording and resolution submission to make Non-acidic laver, we try to give the best laver to consumers with minimal cost.
*** How to eat more delicious
1. Cut into a suitable size and eat it with soy sauce seasoning.
2. Cut the rice in the proper size and eat the sauce with soy sauce.
3. Gently bake to eat green.
4. When seasoning grill, apply sesame oil or sesame oil evenly, and cook with salt.
*** How to choose a good laver
1. When cutting a little piece of laver and put it in water, it is better one whose water is much clear,
2. It is better to be changed to cyan when the laver burned.
3. The first crop is the highest quality product (usually harvested from December to February).
Ingredients | Laver (domestic / Jangheung) 54% Corn oil (foreign: Russia, Hungary, Serbia, etc.) 36%, perilla oil (China), 5%, 3% sesame oil, salt (domestic / Sin-an) 2%