Information and promotion regarding seaweed
SEAWEED (GIM, LAVER,KIM etc.),It has various names,It's an edible seaweed, which is classified as red algae.
1.Nutrition information per 100g of seaweed
2.Rich in essential amino acids and minerals.
Seaweed is rich in eight essential amino acids, including methionine, among amino acids, and contains almost all minerals (phosphorus, magnesium, sodium, potassium, silicon, iron, manganese, etc.) used as enzymes in metabolism in our body.
3.It is high in vitamins and iron
Since it contains a lot of high-quality protein, it easily absorbs iron, and it also has a lot of vitamin A. It combines with a protein called scotopcin to make lodopsin, which makes your eyes clear. (If you lack vitamin A, it is easy to get night blindness.)
History of Seaweed
Origin of seaweed
紫菜是韩国的传统营养美食, 很久之前就作为韩国饭桌上的高级食品. 紫菜又名海衣, 甘苔, 紫菜, 靑苔. 在南海岸地方城市将海衣用方言称之为“heawu”.
Seaweed has been loved for a long time as a traditional nutritional food in our country. It’s also known as Haeui, Gamtae, Haetae, and Cheongtae. Mostly, in the southern coastal city, it has been called as ‘Haewoo’, as a dialect of ‘Haeui’.
The origin of the name ‘Kim’ (‘seaweed’ in Korean)
If you look for the other names Kim, there are Haeui, Haitai, Gamtae, Cheongtae, Gamgwak, and "Kim." According to the oral tradition, there is a myth that ‘Kim’ was named after Mr. Kim who picked up some moss and dried it to eat it out of hunger.
How did seaweed get to the Korean table?
It is said that Boksam was called and ate Kim wrapped in rice during the Shilla Dynasty- 1420s- 'Haeui' was found in local souvenirs from the mid-Chosun period.
- 政文基“朝鲜水产”： 记录到在全罗难道莞岛的一位叫防廉的人看到在渔具上粘连生长的紫菜，于是开始做紫菜的大量养殖。
- Geography of Gyeongsang-do: around 280 years ago, an old lady who collected shellfish from the Seomjin River ate 'water seaweed' and brought it home after tasting it. There is a story that this old lady started to grow seaweed on a bamboo stick in the water.
- Jeong Mun-ki's 'Chosun Fish Report': There is a record that a man named Bang-dong, who lived in Wando, Jeollanam-do, found seaweeds growing on a stick so started to mimic it to grow it.
- Dongguk Yeojiseungram: There is a record that seaweed was collected as souvenir from Taeindo, Gwangyanghyeon.
1620s - The bamboo and oak branches were erected on the tideland, and seaweeds was sticking to each branch to grow.
1650s - It is said to be the earnest days of seaweed. Kim Yeo-ik from Yeongam, Jeonnam, first cultured these seaweeds and it soon became popular as a special product of Gwangyang. Since there was no name to the seaweed that was provided to the king it was started to be called as ‘Kim’ after the last name of Kim Yeo-ik
1800s - The methodology of growing seaweed by weaving the bamboo is well established.
1920s - The lines were long tied together, and the poles were fixed on both sides, and the feet themselves were kept technically spaced so that they would not be entangled by the waves. These forms developed to become today's culturing style
Types of seaweed
甘紫菜(porphyra tenera kjellman)
Chamkim (porphyra tenera kjellman)
- 大小：（长)15~25cm, (宽)7~12cm
- Body type: Early leaf shape. When mature, it appears in various shapes such as oval and ovate. There are many wrinkles on the edges
- Color: Magenta, brown, black, etc.
- Size: (Length) 15 ~ 25 cm, (Width) 7 ~ 12cm
- Tsu-Habitat: Estuary with many river water influences
- Culture time: from September to April
大甘紫菜(porphyra tenera kjellman form tamatsuensis miura)
Keunchamkim (porphyra tenera kjellman form tamatsuensis miura)
A species that has been changed from Chamkim, cultivated by fishermen in 1962 in Japan
- 大小：（长)15~25cm, (宽)7~12cm
- Color: magenta, brown, black, etc.
- Size: (length) 15 ~ 25 cm, (width) 7 ~ 12 cm
条斑紫菜 (porphyra yezonensis udea)
Radial pattern seaweed (porphyra yezonensis udea)
- 大小：（长)10~20cm, (宽)3~10cm
- Body type: Young lobe reverse lanceolate. Oval at maturity, wider than the base
- Color: Light purple
- Size: (Length) 10 ~ 20 cm, (Width) 3 ~ 10 cm
- Habitat: A place with a high salinity towards the open sea
大条斑紫菜(porphyra yezonensis udea form narawaensiss miura)
Big radial pattern seaweed(porphyra yezonensis udea form narawaensiss miura)
Changed form of Bangsamunuikim. Fostered by aquaculture fishermen at Chiba in Japan in 1966
- 1966 Color: Reddish purple
- Size: (length) 30 cm
养殖类紫菜对应的名称。外海岩礁生长的紫菜统称为岩紫菜。其中适合养殖的品种为长叶岩紫菜。用其做原料生产的紫菜也称之为岩紫菜。韩国常见的岩紫菜培育品种有紫菜紫菜 (Porphyra denata)，圆岩紫菜(P. suborbiculata)， 长叶岩紫菜 （P. pseudolinearis），四方花纹岩紫菜(P. seriata)等。
It is a word that corresponds to aquacultured seaweed. A generic term for seaweed that grows on the reef of the open sea. In addition, it refers to seaweed made from these products as raw materials. Commonly growing natural seaweeds in Korea include blue seaweed (Porphyra denata), rounded rot (P. suborbiculata), long leaf rot (P. pseudolinearis), and P. seriata
海带紫菜 (Porphyra denata)
Sea mustard seaweed (Porphyra denata)
紫菜紫菜主要分布在西海岸， 圆岩紫菜(P. suborbiculata)多生长于东海岸南部和南海岸一带，以及西海岸南部。 长叶岩紫菜 （P. pseudolinearis）主要生长于郁陵岛等地， 四方花纹岩紫菜(P. seriata)分布在南海岸。岩紫菜一般比养殖紫菜颜色深味道香，但是由于口感较硬，味道欠佳。
Seaweed is mainly found on the west coast, and rounded stone seaweed grows frequently on the south and south coasts of the east coast and south of the west coast. In general, stone seaweed has a darker color and a better aroma than western style seaweed, but it is not soft and tasteless
- 大小：（长)10~30cm, （宽）2~45cm, (厚度)30~56㎛
- Body shape: long leaf shape
- Size: (length) 10 ~ 30 cm, (width) 2 ~ 45 cm, (thickness) 30 ~ 56㎛
- Habitat: where there is a rapid and wave of algae at the entrance of the bay or outside the bay
Also known as “Chosun Kim”, it has a slightly larger shape, and has a lot of holes as it has a thin layer, but it is well-loved by consumers thanks to its soft taste. It is a type of seaweed produced by mixing half-roasted seaweed spores and traditional seaweed spores. huayip(Dehumidification: The moisture content is controlled to 4% or less)) refers to the seaweed that has been dehumidified to store the seaweed for a long time.
紫菜放久了会变软, 需要科学的保管方法. 为保持紫菜清脆不变软, 将紫菜保管在有盖子的铁罐中, 需要用紫菜全部填满,不留空间. 如果紫菜无法填满空间, 或取出紫菜食用时,一定要将空余部分用纸(厨房纸巾)填满空间. 这样紫菜才能保持清脆不变软, 长期保存.
It is difficult to keep the seaweed for a long time, because it becomes damp. To keep the seaweed from getting damp, you should keep it in a tight tin container. If there is a vacant space in the container, you should fill the space with paper towels. This will keep the seaweed from getting wet for a longer period of time.
- 1. 变软的紫菜重新使其清脆
- 紫菜变软是因为水分入侵其中. 尤其是夏天或梅雨季节, 空气潮湿, 即使再脆的紫菜开封后也会马上变软. 此时将紫菜放入微波炉加热20秒左右,紫菜就会重现清脆口感. 但注意紫菜加热30秒以上会变焦.这一点要小心.
- 2. 剪紫菜时不小心将干燥剂也剪开了, 这种情况经常出现吧?
- 将包装袋上方轻轻剪一点, 让干燥剂滑落到包装袋下端后再剪,这样会防止上述情况出现.
- 3. 剪紫菜时手上会经常沾到讨厌的油?
- 将未开封紫菜用剪刀剪成6~8份, 之后将包装纸挑出, 轻而易举地剪紫菜.
- 1. Let's turn the damp seaweed into crispy one
- The reason why the seaweed becomes damp is because the moisture penetrates the steam. Especially in the humid season like summer, even the crisp seaweed will become damp. Just hit it in a microwave for 20 seconds. Be careful not to heat it for more than 30 seconds. That will burn your seaweed.
- 2. Have you ever cut a desiccant while cutting the package of seaweed?
- Slightly cut the top of the bag, send the desiccant downwards using your fingers. Then cut the seaweed.
- 3. Do you hate to have the oil on your hands every time you cut your seaweed?
- Divide the seaweeds into 6-8 pieces like you do an origami. Then you can cut it without oil on your hands.
- Please cut 6-8 pieces with scissors while seaweed is in the bag, then simply cut the bag along with the seaweed.