The competitiveness of our company's products is above all the fresh domestic raw ingredients and the soy sauce and seasonings, which represent the products conceived from the efforts of the CEO who has devoted herself to research for 10 years. Ginger, soju, salt, and self-developed domestic ginger liquor aged for several months are added to fresh raw ingredients to form the main axis of taste to meticulously take care of even the parts that could have an off-flavor and make it possible for consumers to realize both taste and health. After 10 years of research, through the process of mixing, boiling, and boiling natural ingredients such as grilled green onion, onion, and apple, our products are well-received for standing apart from other companies in that they are healthier, more honest, and better than other products made by pickling in soy sauce or seasoning sauce that are handmade from scratch. As a result, our fermented soy sauce marinated crabs use only swimming crabs that are fed the finest feeds by season from different places, such as Jindo and Gunsan, which are famous for swimming crabs. And for spicy marinated crab, which takes time for the sauce to marinate fully, domestically cut swimming crabs are used to make it easy to eat with sauce. Also, for soy sauce marinated shrimp, which received the best response when we brought it to a trade fair, we pack in about 500g of shrimps from Shinansan, Jeollanam-do with the skin peeled off for easy eating. Soy sauce marinated abalone, made by boiling abalone, cultivated using Wando seaweed as feed, in Defori broth, is especially popular among people in their 40s and 50s, and for those who find it a hassle to eat bone-in crab, there is a boneless crab sauce made with domestic crab meat.