Daecheon seaweed
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Laver, which is called Haeui (衣) or Haitai (sea 苔) because it is like a rock suit on the beach, has a higher amount of digestion and absorption of nutrients than agricultural and livestock products, and is loved by many people's tables because it is easy to cook and tastes good. Laver, called 甘苔 and blue 苔, is widely distributed in the North Pacific Ocean. Laver was eaten in Alaska, anthropologists say. Indians received the salt needed for their human body from laver because they did not like to salt their food. The history of laver has also been very long in Korea, and the cultivation of laver in Korea began in the "Gyeongsangdoji", which was used in the 1420s from the mid-Joseon Dynasty, according to the oral tradition of Hadong, Gyeongsang Province, and about 280 years ago, an old woman ate laver while collecting clams in the Seomjingang River fishing area, and it was surprisingly delicious, so there is a story that the cultivation of laver began when she put bamboo in the water and artificially planted laver. In addition, Jeong Moon-ki recorded in a book titled "Seafood of Joseon", that the history of laver in Joseon originated from the discovery of laver in the phrase Bangryeom (防廉) in Wando, Jeollanam-do two hundred years ago, making and cultivated it. It is presumed to have been cultivated before that time, as it was recorded in <Dongguk Yeoji Seungram> as an indigenous product of Taein-do, Gwangyang-gun, Jeolla-do. In the 1600s, bamboo and oak branches were placed on tidal flats to grow laver attached to the branches. In the 1800s, a raft style was developed in which the feet were woven toward the bamboo side to fix one side to the floor and the other side to float on the water. In the 1920s, a flotation style was developed, which improved the flotation style, and this method is still used today to control laver to receive sunlight only for a certain period of time every day. Daecheon is also a representative seaweed production area in Korea, producing and selling a huge amount of laver a year.
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