Making agar in S. Korea

남상현 / 2022-01-11 13:07:20
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Making agar in S. Korea

Women monitor agar, known as "hancheon" in Korean and "kanten" in Japanese, drying in the sun in the southeastern city of Miryang on Jan. 11, 2022. Derived from red algae, hancheon is chiefly used as an ingredient in desserts throughout Asia. To make good hancheon, boiled seaweed is repeatedly frozen and thawed in cold weather, and dried gradually during the winter season. It takes 20 to 30 days to create finished hancheon products, made in the region, which are exported mainly to Japan. (Yonhap)


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