Seasoned laver is made by collecting laver from the sea, and drying it out in sheets. Once it is dried, people spread sesame oil over it. Then they add salt and lightly roast it. By being prepared this way, laver provides a pleasant salty flavor when consumed with rice.
Laver is a healthy food which contains various minerals and nutrients. Above all, it is rich in dietary minerals, particularly iodine and iron – six times more than in beef. Again laver contains over four times more calcium than milk as well as an abundance of vitamins A, B1, B2, C, and D. Proving the growing popularity of Korean foodstuffs in overseas markets, exports of Korean seaweed surpassed $100 million as of 2010. The main export countries of laver produced in Korea include Japan, the US, Taiwan, China, Southeast Asia and the EU. In particular, Daechang Food is a laver producer that actively exports dried laver and seasoned laver to Japan, Taiwan, Hong Kong, China, Singapore and Thailand. And last year, Daechang Food got the presidential prize and the exportprize
that its exports is over 10 million dollars.
All of the laver is made by using the seaweed gathered from the clear, turquoise, southwestern seas of the Korean peninsula, then roasted and seasoned with salt and fresh sesame oil. The main export items include “Original Flavor,” “Wasabi Flavored” and “Kimchi Flavored” laver. They are exported to various nations, appealing to the tastes of men and women of all ages in overseas markets. Notably, the “Wasabi Flavor” laver has received positive responses from consumers in Hong Kong, Taiwan, and Japan, known as the origin of wasabi.
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