Blanched Vegetables

http://korean-products.com/inquiry

[INQ. NO. 1912C06] Namul SaRang is a hygienic and healthy product made from raw materials obtained from contract farming with local farmers in an HACCP-designated workplace that scientifically manages hazards.
Blanched Shepherd’s Purse is made with shepherd’s purse harvested in February, washed, blanched and frozen in a clean worksite. After thawing it, it can be cooked into a side dish that offers the unique flavor and taste of shepherd’s purse.
Blanched Aster is made with aster harvested in April to June, washed, blanched and frozen in a clean worksite. After thawing it, it can be cooked into a side dish that offers a unique flavor and taste of aster.
Blanched Salt Sandspurry is made with salt sandspurry harvested in April to June, washed, blanched and frozen in a

clean worksite. After thawing it, it can be cooked into a side dish that offers a unique flavor and taste of salt sandspurry.
Blanched Siler is made with siler harvested in April, washed, blanched and frozen in clean worksite. After thawing it, it can be cooked into a salad or with dressing sauce that helps prevent strokes.

Blanched Rapeseed Herbs are rapeseed herbs that are collected in March and April, blanched and frozen in clean workplaces. After thawing and seasoning it, people can enjoy it, feeling its nice texture.
Blanched Mugwort is made with mugwort that has withstood winter cold and sea wind washed, blanched and frozen in clean worksite. After thawing it, it can be seasoned vegetable and cooked into a soup that offers a unique flavor and taste of mugwort.
Namullove Co., Ltd., established in 2012, preprocesses herbs such as brackens and bellflowers at hygienic facilities in a comfortable working environment. It supplies products to companies providing food services to schools and companies through exclusive distributors and sales agencies nationwide.


Korean-Products.com | Blog Magazine of Korean products, brands and Goods

Leave a Reply