WANDO A UNIQUE PLACE

Located in the southwestern part of the Korean Peninsula, Wando is one of the country's largest marine product producers. More than half of the national seaweed production is produced there (up to 70% when it comes to Kombu seaweed) and 80% of the abalone produced in Korea._cc781905-5cde-3194-bb3b- 136bad5cf58d_

The quality of products from the island can be explained by its exceptional location. Until 1968 the island of Wando remained away from the Korean peninsula, preserving its environment, its fauna and its flora. Today attached to the country by a 560 m bridge, Wando retains the nickname "the island of health" for the quality of its water, renowned for its purity and clarity as well as for its environment sheltered from the pollution.

1/9

WANDO SEAWEED

gim

Appreciated as a snack or to make gimbap (maki), it is incredibly rich in calcium, fiber, iron and amino acids. Cut, they can be used in a bibimbap, rice and other dishes of your choice.

Early

With its unique taste that draws more towards the undergrowth than the sea, Tot seaweed goes perfectly with root vegetables. It is also champion in concentration of iron, magnesium and calcium.

Dashima

Dashima is known to be used in broths. This one, because of its unique texture, is also rich in iodine. This seaweed would contribute to weight loss as part of a weight loss diet and would facilitate digestion by softening the toughest fibres.

miyeok

This seaweed can be recognized by its tender consistency,

slightly gelatinous, as well as its slightly sweet taste.

Wakame can play a role of flavor enhancer like salt. Its main asset is its calcium concentration, higher than that of milk.