Conventional wild laver, grown upon a post, tastes its best when cultivated in a place with slit at an estuary that has a big difference between the rise and fall of the tide under the cold northeastern wind and snow in midwinter. The well seasoned laver will be ready to serve by only cutting into a desirable size.

Seasoned green laver No. 10 8 pieces x 10 bags=80 pieces

Seasoned green laver No. 5 8 pieces x 20 bags=160 pieces

Product details

Features and origin of product
Conventional wild laver, grown upon a post, tastes its best when cultivated in a place with slit at an estuary that has a big difference between the rise and fall of the tide under the cold northeastern wind and snow in midwinter. Green laver will stimulate your appetite with its soft texture and unique flavor.

Producing area
Yellow Sea, Korea

Producing period
From December to February next year (year-round sales)

Manufacturing, production process
Purchase the premium ingredients in January - Moisture removal (burning) - The first toasting by far-infrared rays (390°C) - Seasoning - The 2nd toasting by far-infrared rays (340°C) - Automatic packaging with aluminum packaging material - Finished product

How to use (cooking)
The well seasoned and fresh laver will be ready to be served by only cutting into a desirable size.

How to store
Keep refrigerated in cool places out of direct ray

Available period
6 months from manufactured date

Major ingredients
Wild Laver, sesame oil, corn embryo oil, salt