Forest Nameko has an earthy, forest flavor that is enhanced when sautéed, and the silky texture withstands the sautéing process well. The layer of naturally occurring gelatin on the cap allows Forest Nameko to act as a light thickener for soups and sauces.

The beautiful, bright-orange color and glossy, moist texture of this mushroom adds an enchanting dimension to culinary creations. This mushroom is a wonderful compliment for meat, fowl, and game. Nameko is popular in Asia where it is a standard ingredient in Miso soup. Certified organic by QAI. Firm texture with a slightly fruity forest flavor, and a stunning accent of amber color. Pair with Pinot Noir. it likes shallot, dark green vegetables, miso, red meats.

Fresh tuna caught in the Pacific ocean is quick frozen to -2℃ to preserve the freshness, taste, and nutrient of a live tuna with plenty protein. Added with garlic, ginger and other kimchi seasonings, no need to apply additional seasonings for a kimchi stew. You only need kimchi to make a spicy and delicious kimchi stew.

고추참치통조림 (Ottogi)

clotted blood of cattle soup Good food for anemia.
Good for preventing and improving anemia. It is helpful for those who have anemia or dizziness because there are many iron fractions that are easily absorbed. Especially women who have a menstrual period once a month, it is better to consume foods rich in iron.

It is good food to relieve hangover.
When we boil the prefecture, we boil the vegetables with lots of vitamins, minerals and pectin fiber, such as radishes, bean sprouts, and prawns, in addition to sunae. Asparaginic acid, especially rich in bean sprouts, is also known as a hangover-free food because it helps to digest enzymes that break down alcohol in the liver.

High-protein low-calorie food.
Sunji is a high protein, but it is not a fat food because it is low in calories. However, it is not good for diet when you eat soup because salt is added to the leading country. Still, those who exercise are good food to supplement and restore energy. In addition, it also discharges bad ingredients such as heavy metal components in the body.

re one of the most common and basic ingredients in Korean cuisine. In Korean, the word kongnamul refers to both the soybean sprouts themselves and the namul (seasoned vegetable dish) made from soybean sprouts. The namul dish, made by stir-frying soybean sprouts with sesame oil. Soybean sprouts are also used in bibimbap.