Agrafood Korean Food Trend Magazine
2018 MARCH vol.269
KOREA
Scent of the ages,
Traditional Korean liquor
South Korea’s passion for weight loss Yoon's Kitchen and its world-famous
hotteok
Healthy and crispy lotus roots
Tasty Korean Strawberries
A AGRAFOOD 2018 MARCH
Treasure in the dirt, lotus roots
Healthy and crispy lotus roots gain popularity by easy-to-eat processing
Fresh! Crispy! Easy to prepare! Clean! (HACCP·US FDA approval)
Address 123-4 Daeseong-gil , Bubuk-myeon, Milyang, Gyeongnam Contact +82-55-353-2241 Homepage donbak45.cafe24.com
B AGRAFOOD 2018 MARCH
MARCH 2018
Contents 04
aT News in March
aT Briefing
News of the aT domestic and overseas branch.
06
Issue Data
Trends in tomato export Explore the trends in global tomato exports.
14
Story
Pyeongchang’s K-Food Plaza wins the world’s hearts with Korean food
We went K-Food Plaza in Pyeongchang, where countless visitors tasted some of the best culinary arts that Korea can offer.
Cover Story
Item
Korea leads the world's passion for weight loss
Traditional liquors designated as cultural assets reflect the characteristics of the regions they originate from.
The March issue of Korea Agrafood proposes different ways to enjoy your diet.
18 Scent of the ages, Traditional Korean liquor
08
10
12
′Happy′ diet, a relaxed diet that gets you results
Celebrities’diet diary & white kimchi & perilla leaf ssambap
The most delicious and healthy foods to eat for weight loss
Trend
Idea
1 AGRAFOOD 2018 MARCH
Food
MARCH 2018
Contents
Founded in August, 1995, Published monthly by the
Korea Agro-Fisheries & Food Trade Corp.
22
38
Yagwanmun liquor and tea for wellbeing
Osulloc, Korea’s finest tea brand
New Product
A range of products made from yagwanmun are popular with men seeking beauty and health benefits.
24
People
Royal bibimbap
Story about foreigners who experienced Korean food.
28
Fresh Food
Amazing red taste that hit the world, Strawberry
Processed Food
Osulloc is a tea brand set to take on the world market.
40
Into the Media
World-famous hotteok in Yoon's Kitchen Hotteok is one of the favorite street foods among Koreans.
42
A Youth Pioneer Group
We are Korea's Export Frontier!
There are over 10 Korean varieties in Korea.
32
44
Ginseng of the fields, Radish
Radish has been used since long ago as a natural folk remedy for digestion.
34
Processed Food
Waxy barley and waxy barley bread, Korean super foods
Nutritious, chewy, and low in calories
CEO Lee Byung-ho EXECUTIVE VICE PRESIDENT Baek Jin-seok (Food Industry & Export Promotion Division) EDITORS Lee Sun-jeong, Shin Jeong-eun REPORTERS Kim Byung-hoon, Lee Sun-min, Lee Jin-rang, Yang In-sil, Kim San-dl GRAPHIC DESIGNER Iim Sang-hyun TRANSLATORS Thomas Lee, Seongsub Yoon, David Cho Reviewer Cianar Cobos
EDITORIAL BOARD
There are young people working to expand exports of Korea's excellent agricultural products all around the world.
Fresh Food
227, Munhwa-ro, Naju-si, Jeollanam-do, Korea Government Registration Number: Ra-7210 Dated-Apr.26, 1995 CopyrightⒸ by the aT(Korea Agro-Fisheries & Food Trade Corp.) All rights reserved.
Farm Tour
Healthy and crispy lotus roots
Leading company of the senary industry encompassing lotus root cultivation and processing and tourism 'Agricultural Company Donbak’
48
TOKYO Kim Ho-dong 81-3-5367-6656(tokyo@at.or.kr) OSAKA Oh Dong-hwan 81-6-6260-7661(osaka@at.or.kr) BEIJING Seo Byung-kyo 86-10-6410-6120 (beijingat@at.or.kr) SHANGHAI Park Seong-kook 86-21-3256-6325 (shanghaiat@at.or.kr) QINGDAO Kim Boo-young 86-532-6696-2229 (qingdao_logistics@at.or.kr) CHENGDU Park Jin-kyung 86-28-8283-3376/86 (chengdu@at.or.kr) HONGKONG Lee Ji-jae 852-2588-1614/16 (hkatcenter@at.or.kr) NEW YORK Kim Kwang-jin 1-516-829-1633 (newyork@at.or.kr) LA Lee Chu-pyo 1-562-809-8810(losangeles@at.or.kr) PARIS Kim Min-ho 33-1-4108-6076(paris@at.or.kr) HANOI Choi Jung-ki 84-4-6282-2987(hanoi@at.or.kr) JAKARTA Nam Taek-hong 62-21-2995-9032~3 (jakarta@at.or.kr) BANGKOK Yang Jae-seong 66-2611-2627~9 (bangkok@at.or.kr) DUBAI Song Bong-seok 971-4-246-0212 (dubai@at.or.kr)
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2 AGRAFOOD 2018 MARCH
EDITED & DESIGNED BY The Korea Economic Magazine 15F, 463, Cheongpa-ro, Jung-gu, Seoul, Korea Tel +82-2-360-4816 Fax +82-2-360-4850
Happy coexistence of food service industry, and agriculture and fishing industry
The 9th International Food Service Industry Show 2018. 4.11(Wed) -14(Sat)
aTCenter 1st and 2nd Exhibition Halls
Hosted by Korea Agro-Fisheries & Food Trade Corporation
(G)Korea Foodservice Industry Association
Korea Foodservice Industry Research Institute
Organized by Korean Food Service Information Inc. | Food Service Economic Journal Monthly Restaurant
Sponsored by
3 Development Administration, Korean Food Promotion Institute, Ministry of Agriculture, Food and Rural Affairs, Ministry of Food and Drug Safety, Rural AGRAFOOD 2018 MARCH
Korea Foods Industry Association, Korea Food Industry Association, Korea Franchise Association, Korean Detetic Association
aT news in March
Briefing Domestic
10,000 tons The Ministry of Agriculture,
aT and National Food Cluster Support Center cooperate for food export
Food, and Rural Affairs
The National Food Cluster Support Center (head of directors,
provided 10,000 tons of Korean rice for foreign aid through Asean Plus Three Emergency Rice Reserve (APTERR). This rice arrived in Da Nang harbor, Vietnam in the middle of March and was distributed to refugees from 4 regions that were damaged by a storm, at the end of March.
Tae-jin, Yun) and aT signed a business agreement to enhance
5 billion won
the competitiveness of agricultural product export firms in
aT provides aid through the
aT HQ on March 15th. Through this agreement they will enact
Eco-friendly agricultural
various cooperative projects for domestic food cluster firms
products direct trade fund,
to help them become successful.
so that the eco-friendly agricultural industry can grow and consumers can purchase eco-friendly agricultural products more easily. The fund aid amounted to a total of 5 billion won in 2018. Businesses that need the financial aid can apply at the aT regional HQ until
YAFF
AI·BIG DATA
The opening ceremony for the
The domestic agricultural
5th Young Agri-Food Fellowship
supply and demand
(YAFF) was held in Yangje-dong
information will be upgraded,
Currently recruiting
aT Center on March 23rd. The
and it will be centered on big
trainees for “Food
YAFF community was created
data and artificial intelligence
product firm's counter-
to provide job opportunities
to better forecast future
measure strategy
and training for young
changes. The big data and ICT-
against unethical
people seeking to work in the
based supply and demand
consumers” that will
agricultural industry. Various
management system
be held in Suwon,
March 30 (Fri.).
No More Unethical Consumers
cases of practical experience
will add data from related
Gyunggi-do on April 4th. The event will be held by the Agricultural
based on the network of food
organizations and enhance
Food Trade Training Center. The training will be proceeded with
firms are provided, and various
the price prediction function
case studies and task theories. It will focus on actual cases from
job training programs are
through artificial intelligence.
various firms' operation personnel.
operated at YAFF.
4 AGRAFOOD 2018 MARCH
Overseas
Shanghai
LA
KOL (Key Opinion Leader)
Expo ANTAD & Alimentaria 2018
The Shanghai branch, which is a VIP member of
aT participated in "Expo ANTAD & Alimentaria 2018" held in Guadalajara, Mexico from March 6th to 8th to promote Korean food culture and its exports to Latin American countries. Eight companies that export snacks, fresh foods, and health foods participated in the Korean section, and they launched a full-fledged market exploration targeting Latin American buyers and other attendees.
Hema Xiansheng, invited KOL, visited/promoted the PyeongChang Winter Olympic Games, and participated in BKF to promote Korean food culture. The branch will cooperate with Hema Xianshen, which is a subsidiary of Alibaba group and a leader of China's O2O trend, to promote Korean food products through various online and offline promotion events.
We participated in “2018 Natural
Shanghai Hwadong Korean Agricultural Product Import Distribution Council Meeting
Products Expo West (NPEW 2018),� an
On February 7th, we held the first Shanghai Hwadong
NPEW 2018 exhibition featuring natural and health
Korean Agricultural Product Distribution Agreement
products at the Anaheim Convention
Council meeting. Representatives from 25 Korean
Center from March 9 to March 11.
food importers attended, including Sampyo, Binggrae,
NPEW is where people or firms can
Yongchang Trade, and Changhwa Trade. Beginning
learn about the latest trends for natural
with the greetings by the newly elected council
products around the world. 24 companies that trade rice products,
chairperson, there was a brief introduction of the
snacks, sauces, tea, beverages, red ginseng, and other health food
secretary, who showed his determination to do his
products, participated in the event to explore the mainstream U.S. market.
best for the council.
Tokyo
Osaka
Foodex Japan 2018 The largest food and beverage exhibition
Korean agricultural food product proposal presentation session
"FOODEX JAPAN 2018" was held in Makuhari
To raise interest in Korean agricultural products and to find new promising
Messe, Chiba, Japan from March 6 to 9. Foodex
items, a briefing session on Korean agro-food products was held for
has been held for 43 years, and Korea has
Marque Buyer, which is a huge distributor
participated 28 times. This year, 117 companies
in West Japan, and 60 coordinators. The
attended the Korean section. Jjajangmyeon
testing of paprika, mini tomatoes, tofu stew,
and soft ice cream were popular, and cheese
corn tea, cold noodle, soondubu, snacks,
ddakgalbi sauce,
and black garlic for 6 Korean agricultural
which has been
product import firms was managed by
popular in Japan
aT. The participation of the coordinators
since last year,
was an opportunity to deliver a strong
attracted a great
and positive message about Korean food
deal of attention.
culture and products.
5 AGRAFOOD 2018 MARCH
Issue Data
Trends in tomato export Top 5 importers (as of 2017, unit: 1 USD) Japan
11,025 Russia
Russia
1,240
1,240
China
1,102
Japan
11,025
Taiwan
132
Mongolia
87
Mongolia
87
China
1,102
Overview of tomato production in Korea 2014
2015
2016
Cultivated area (ha)
7,070
6,976
6,391
Production volume (tons)
499,960
456,982
575851
Export volume (tons)
3,288
3,779
3,798
Taiwan
132
Source Production Statistics (Ministry of Agriculture, Food, and Rural Affairs), export statistics (KATI)
Sunchang Fermented Tomato Gochujang and Ssamjang Unlike other similar products that contain tomato paste, Sunchang's fermented tomato products contain a fermented tomato solution made by combining microorganisms supplied by the Microbial Institute for Fermentation Industry. The taste superior to that of similar products because two different fermentation processes are employed by using microorganisms. These indigenous microorganisms are antidiabetic, anti-hypertension, and improve the immune system. Inquiries: Microbial Institute for Fermentation Industry +82-63--650-2042, www.mifi.kr (office), www.redoneshop.co.kr (online store)
6 AGRAFOOD 2018 MARCH
Cover Story Intro
The March issue of Korea Agrafood proposes different ways to enjoy your diet. One of those ways is the so-called "happy" diet, designed for health and wellbeing. With the happy diet, you get to enjoy delicious fruits, vegetables, and rich barley bread while losing weight. This relaxed diet technique, used by celebrities, will get you to feel lighter, healthier, and happier.
7 AGRAFOOD 2018 MARCH
Cover Story Trend
‘Happy’ diet, a relaxed diet that gets you results Starving yourself, and high-intensity exercise are a thing of the past. In 2018, the key focus of diets is on health and wellbeing.
The happiness of eating bread fresh out of the oven Overwhelming happiness can be found in trivial, everyday things. People in 2018 think that way. A cool breeze, clean underwear neatly folded into your drawers, a fluffy white towel dried to a crisp— these are some of the everyday things that can bring you happiness and appreciation for life. And there’s one thing in particular that is guaranteed to make everybody happy and boost an appetite: eating warm, steaming bread that's fresh out of an oven. Just thinking about the savory taste and soft texture in your mouth is enough to put a smile on your face. "If it tastes good, you won't gain weight from it." That is a saying that you should take with a grain of salt, but maybe there is some truth to it. Spring is here again, and we're all about eating healthy and keeping trim. To shed the weight gained over the winter, people are dieting, exercising, and using supplements to slim down their figures. Sure, you can starve and run until you feel like your legs would give out. If you work hard enough, perhaps you’ll see the number you've been hoping to see on the weighing scale—but many of us probably think that isn’t really happiness.
A relaxed diet that's tailored for you The happy diet is all about enjoying the right foods, being consistent with exercise, and maintaining your health in a happy way. It’s not about putting yourself through misery to achieve some unrealistic goal that may seem glorious—it’s about maintaining healthy habits that bring you results and knowing that dieting can be enjoyable. People should be focusing on maintaining a healthy body, not on what the scale says. Blindly reducing your weight can throw your body out of balance and can even speed up aging. As we become more and more health-conscious, we are acknowledging that being healthy is more important than just looking good. The food industry is focusing on reducing the calories in its products. More and more products with lower sugar content and fewer calories are becoming available for people who want to keep their weight down. This reflects a trend of consumption where the consumers want something that is tasty but won’t interfere with their health goals. And with exercise, creating and sticking to an exercise plan that’s right for you is more important than increasing exercise intensity. So, go ahead, enjoy your food and exercise. Weight loss should no longer be work—it should be fun and enjoyable. 8
AGRAFOOD 2018 MARCH
If it tastes good, you won't gain weight from it.
9 AGRAFOOD 2018 MARCH
Cover Story Idea
Celebrities’ diet diary Beauty comes with pain. Celebrities’ diet menus and their know-how prove the fact. The staple foods in their diet are fruits and vegetables!
Park Bo-ram With her totally new look and
Kang So-ra Suzy
toned body, Park Bo-ram is
Victoria
Kang So-ra has earned
Victoria of “f(x)” enjoys
the admiration of women
drinking wheat sprout juice.
because of her perfect body.
Wheat sprout juice is called
attracting public’s attention.
It is well known that Suzy
That’s the result of losing 30 kg
is on a low fat, high protein
Her diet secret lies in eating
a complete food which
through constant dieting. She
diet with 500kcal. The menu
as little as possible for every
contains many different
eats cherry tomatoes, sweet
demonstrates balanced
meal. For breakfast, she
bioactive nutrients including
potatoes, chicken breast,
nutrients with protein and
drinks shakes containing
8 kinds of essential amino
and vegetables for breakfast;
carbs that can make one feel
fruits and nuts and eats
acids, 20 kinds of amino
chicken breast salad and diet
satiated. She eats 1 piece of
yogurt; Korean food for
acids, saccharinity, 80 kinds
shakes for lunch; and sweet
chicken breast and 1 sweet
lunch; and chicken breast
of enzyme, vitamin, folic acid,
potatoes, chicken breast, and
potato for breakfast; brown
for dinner. She never eats
choline, biotin, and etc.
vegetables for dinner.
rice and vegetable salad for
late night snacks and does
lunch; and 2 sweet potatoes
ballet to complete her low-
for dinner.
fat body.
10 AGRAFOOD 2018 MARCH
Lunchbox for a single person
White kimchi & perilla leaf ssambap You can make white kimchi and perilla leaf ssambap with easily attainable ingredients. These dishes are colorful and crunchy, which is just perfect for spring.
Ingredients: 1 bunch of sesame leaf, 1 chunk of white kimchi, 4 bowls of cooked rice, 100g canned tuna, Âź onion, 1 carrot, 2 tbsp. soy sauce, 1 tbsp. plum extract, 1 tbsp. sesame oil and a bit of pepper Directions 1 A dd a pinch of salt in boiling water and blanch the perilla leaves in boiling water for 10 seconds. After blanching, plunge them in cold water and drain. 2 Remove the stuffing from the white kimchi. Cut the leaf and soak it in cold water to get rid of excess salt then squeeze out the water. 3 Drain the oil from the tuna can in a colander and break up the tuna. Mince the onion and carrot. 4 Combine rice, the minced ingredients from (3), soy sauce, plum extract, sesame oil and pepper into a bowl and mix well. 5 Take a small amount of the rice mixture,
Cooking Tip
roll it into a ball, and wrap it in a perilla leaf.
1 Perilla leaves would turn a brighter shade of green when you add a pinch of
Unroll the white kimchi, spread the rice
salt when you blanch them.
mixture on it and roll it to make sure that
2 Instead of white kimchi, rinsed ripe kimchi or blanched cabbage leaves can
the rice doesn’t spill out.
be used.
11 AGRAFOOD 2018 MARCH
Cover Story Food
The most delicious and healthy foods to eat for weight loss Tasty? Nutritious? And promotes weight loss? Do those foods even exist? Yes! Here are some healthy and nutritious diet foods grown or made in Korea.
Fruit Fruit’s essential for your diet because it’s high in nutrition, low in calories, and filling. Still, you’ll need to be wary of the sugar content in fruit and choose the fruits that are right for you.
Bananas Bananas are rich in muscle-building protein and virtually free of fat- and sodium, which makes them effective in reducing body fat.
Tomatoes Tomatoes are water-dense and low in calories. For added benefits, eat them with high-protein meat or lightly fry them with olive oil.
Berries The leptin and adiponectin in blueberries and blackberries increase the production of hormones that melt body fat. Eating berries can prevent the buildup of harmful fat. They are rich in dietary fiber, which keeps you filling full.
Lemons The citric acid in lemons helps eliminate waste matter and toxins from your body. Lemons also have vitamin C, which increases the metabolism. Drink lemon juice mixed with water or soda water for skincare and weight-loss benefits.
Apples Apples are rich in dietary fiber and water, which keep your bowel movements regular. Dietary fiber is known to reduce intestinal fat. Apples are also rich in polyphenol, an antioxidant that prevents the buildup of fat inside the body.
12 AGRAFOOD 2018 MARCH
Vegetables Ve g e t a b l e s a r e t h e m o s t common diet food because they are low in calories and full of nutrients and minerals. Eating plenty of vegetables is crucial for a successful lowcarb diet because they are low in carbohydrates but high in fiber.
Beets Beets are ideal for a healthy diet because they only have 45kcal per 100g, but they are also low in fat and high in dietary fiber, minerals, and vitamins. The other benefits of eating beets include improved immune system function and skincare.
Onions Onions help dissolve fat and are high in dietary fiber, minerals, and calcium. Besides being an excellent diet food, onions relieve constipation, relax the muscles, and promote skin health.
Cabbage Cabbage is low in calories, at just 23 kcal per 100g, but are filling thanks to their high dietary fiber content. Cabbage can be blended into juice for a highly nutritious meal.
Mushrooms Mushrooms are a high-protein, low-calories food made up of 80% to 90% water. Some people call mushrooms the “vegetarian steak� because they contain as much minerals as fruit and as much protein as meat.
Condiments Healthy Korean condiments include doenjang, gochujang, and ssamjang. There are also fish sauces made from anchovies or sea eels. These are a good source of essential amino acids, fatty acids, organic acids, minerals, and vitamins.
Doenjang Doenjang is mainly used to make various types of soup, and also for removing unpleasant smells from food (fish). The protein in the beans, the main ingredient, breaks down into peptides during fermentation; if fermented longer, these peptides break down into amino acids, which are known to prevent obesity.
Gochujang The sweet taste created in the hydrolysis of carbohydrates, the savory taste of bean protein amino acids, the spice of red pepper, and salt come together to create the flavor of gochujang, which is used to make gochujang soup or as a seasoning for salads and various types of cooking. Capsaicin, the compound responsible for the spicy taste of red pepper, activates fat tissue and suppresses body fat accumulation.
Ssamjang Ssamjang is made by adding ground red pepper, garlic, and sesame oil to doenjang and gochujang. Traditionally served with Korean bacon wrapped in lettuce, ssamjang is a potent appetizer due to its characteristic salty, sweet, and savory taste. It’s become a hot-selling item for visitors to Korea.
Fish sauce The traditional fish sauce of Korea is made by fermenting salted fish. The two most popular are sea eel sauce and anchovy sauce. Fish sauce has a rich taste and scent; and is ideal as a soy sauce substitute or for making kimchi, various salads, and Korean soups like seaweed soup and hot-pepper fish stew.
13 AGRAFOOD 2018 MARCH
Story
1
Pyeongchang’s K-Food Plaza
wins the world’s hearts with Korean food We went to K-Food Plaza in Pyeongchang, where countless visitors tasted some of the best culinary arts that Korea can offer. This was an excellent opportunity for both learning Korean gastronomy and experiencing Korea.
韓国料理の良さを世界へ 平昌｢K-FOOD PLAZA｣ 食から始まるオリンピック
Pre-game meal solution The 2018 PyeongChang Winter Olympics and Paralympics brought the world together for a showcase of human perseverance and dedication. Feelings of camaraderie and friendship ran high in the exhibition complex where Korean food culture could be experienced by visitors. Located in the vicinity of Pyeongchang Olympic Plaza, K-Food Plaza provided entertainment to the visitors and effectively promoted the brand value of Korean food to the world. Visitors to K-Food Plaza enjoyed learning about Korean food and Korea’s culinary culture, the outstanding agricultural products of Korea, and the traditional dishes of Gangwon-do, one of Korea’s eight provinces .
世界中の人々が融和し、鍛えられたものを競い合った2018平 昌オリンピック・パラリンピック。大会期間中、韓国食文化に
関する体験を提供した複合展示・体験スペースでも融和と感 動は続きました。平昌オリンピックパークの近くに開館した
｢K-FOOD PLAZA｣は平昌を訪れた国内外の来客に見る楽しさ を提供し、韓食のブランド価値を高めました。オリンピックを 訪れた人々は｢K-FOOD PLAZA｣で、韓食と食文化、優良農業
食品、江原道の郷土料理などを体験し、楽しいひと時を過ご しました。
世界へ輸出するK-FOOD
｢K-FOOD PLAZA｣は、大きく分けて広報館(Culture Hall)と食
品館(Food Hall)で構成されました。広報館では、韓国伝統の
14 AGRAFOOD 2018 MARCH
3
2
4
1 Foreigners enjoying Korean food in the K-Food store 2 K-Food PLAZA attracted much attention by providing a special Korean food experience. Around 100k people visited the plaza, a comprehensive exhibition space, during the Olympic period. 3 Korean food was presented through various programs to promote Korean culture. 4 Promotion area with many things to see
K-Food to the world K-Food Plaza is made up of a Culture Hall and the Food Hall. In the Culture Hall, visitors witnessed the beauty of traditional Korean meal tables and got to see and experience Korean specialty cooking ingredients, one of which included a 500-year-old seed-based soy sauce, cooking techniques that bring out the best flavors, and some traditional Korean cooking utensils. Exhibitions included traditional Korean meal table-dressing, ricemaking in a cauldron, fermented foods, and traditional liquor. Foreign visitors were particularly interested in the base spices that flavor Korean dishes, such as fish sauce, soy sauce, doenjang, gochujang, and fermented foods. Many enjoyed the cooking demonstrations, which included makgeoli-making (rice wine), making apple pie with Pyeongchang apples, making snacks with processed rice products, and ginseng-gochujangmaking. There were also displays of Korean seafood and agricultural goods. Korea’s key export items, loved around the world, and products nominated by various organizations for their market appeal were showcased. Korean food is healthy and has a legion of buyers around the world. Exports include fresh produce such as paprika and strawberries and processed food such as ginseng, kimchi, citron tea, and ramyeon. Each year, the Korea Agro-Fisheries & Food Trade Corporation selects new promising products with global market
美しいテーブルコーディネートの他にも500年物のシカンジャ ン(種醤油)などの食材と、食味を一層引き立てる調理技術や
伝統陶器などの道具を目で見て体験することができました。ま た、韓食の盛り付け、釜飯の炊き方、発酵食品、伝統酒などに 関する展示も行われました。各種の塩辛とカンジャン(醤油)、
テンジャン(味噌)、コチュジャン(唐辛子味噌)など、韓食に欠か
せないヤンニョムと発酵食品に特に外国人の感心が集まりまし た。伝統マッコリ作り、平昌りんごを使ったアップルパイ作り、
米加工品を使ったおやつ作り、高麗人参入りのコチュジャン作 りなどの料理体験には多くの人が参加して楽しみました。
韓国産の水産物コーナーと優良農業食品の展示スペースもあ りました。ここでは海外の消費者から支持を受けている韓国
の輸出品目と共に、各機関のお勧め商品が展示されました。
健康・well-being志向でグローバル食品トレンドにマッチした K-FOODは全世界へ輸出されています。主な輸出品目としては パプリカ、イチゴなどの新鮮な農産品と、高麗人参、キムチ、
ゆず茶、インスタントラーメンなどの様々な加工食品がありま
す。毎年、海外の消費者にアピールできる有望商品を指定し、 商品開発とマーケティングを支援しているaT韓国農水産食品 流通公社は｢K-FOOD PLAZA｣にブースを出し、海外市場をタ ーゲットにした農業食品を一目で見ることができるように展
示しました。韓食の代表メニューを選んで韓国語、英語、中国 語、日本語のレシピを提供するほか、新鮮な果物とゆず茶、サ
15 AGRAFOOD 2018 MARCH
ムゲタン、キムチチヂミ、青みかん茶、紅
appeal and supports product development and international marketing. It set up a space in K-Food Plaza where visitors saw a collection of agricultural products aimed at the foreign market, were given recipes for a selection of Korean dishes in the 1 Korean, English, Chinese, and Japanese languages, and were treated to fresh fruit, citron tea, samgyetang, kimchi jeon, green tangerine tea, red ginseng tea, and red ginseng jelly.
参茶、紅参ゼリーなどの試食コーナーも 運営しました。
良い食材とソースが絶品
食品館ではイカスンデ(いかの肉詰め)、カ ムジャオンシミ(ジャガイモのだんご汁)、 メミルジョンビョン(そば粉のチヂミ)、フ ァンテグイ(干しタラの蒲焼)、そば、オサ ム(イカと豚肉の)、タッカルビ(鶏肉と野
菜の辛味噌焼き)、江原ナムルご飯、ゴンドレご飯など、江原
道の代表グルメのほか、外国人にも大人気の、ビビンパなど
韓国を代表する60種類の韓国料理が紹介されました。また、 もち米ホットク、トッポキ、おにぎりなど定番のおやつと漢方
茶、コーヒー、韓国伝統菓子などのデザートまでをワンストッ
Good ingredients and additives In the Food Hall, Gangwon-do’s best dishes were served—here were squid sundae, gamja ongshimi, buckwheat crackers, grilled dried pollack, buckwheat noodles, osam bulgogi, dakgalbi, Gangwon namul bap, and thistle rice. Some of the 60 Korean dishes served included the Western-favorite bulgogi and bibimbap. Classic Korean snacks like glutinous rice pancakes, tteokbokki, and rice balls, and desserts like oriental herbal tea, coffee, and traditional Korean rice cookies were all available, too. Samgyetang, a traditional health food, was enjoyed by both Korean and foreign visitors, as was mushroom bulgogi rice, of which 150 dishes were sold daily. The traditional buckwheat cracker, whose flavor is a harmonious blend of savory and spicy, is made on the large lid of a cauldron, and many visitors stopped to watch it get made. The hotand-sweet roasted dried pollack was a welcome snack at any time of the day, and the glutinous rice pancakes were well received as a light snack. A team of Spanish performers who put on a fire fantasy spectacle in the Olympic Festival Park Square during the Paralympics visited the Food Hall, too. On the table before them were many Korean dishes to choose from. "We love
プで味わうことができました。健康料理の定番であるサムゲ
タンは、韓国人はもちろん外国人もよく食べたというオリンピ ックメニュー。肉と野菜が入り栄養たっぷりのきのこ丼は1日
150食も売れるほどの人気でした。淡白で香ばしさの中にピリ 辛さがあり、多彩な味わいのヌンジェンイ(アカザ)入りそば粉
のチヂミは大きな鉄釜のフタをひっくり返してその場で焼き上 げられ、特に外国人と子どもたちの目を引きました。寒い冬の
季節にさらに美味しくなる甘辛い干しタラの蒲焼はお腹をしっ かり満たし、もち米のホットクは小腹がすいた時のおやつとし てぴったりでした。2018冬季パラリンピックの期間中、オリン
2 1 Germans tasting traditional Korean wines 2 Mushroom bulgogi rice and grilled dried pollack were popular dishes at the K-food plaza’s store.
16 AGRAFOOD 2018 MARCH
ピックフェスティバルパークの広場でファイヤーファンタジー
Korean food. We come down to the Food Hall every chance we get to try out all the different food here. Korean food is healthy because it's made with good ingredients and sauces. I love how the main dish gets served with all these side dishes!" said one of them, giving a thumbs-up. Popular with the elementary school students who visited Pyeongchang on the weekends were the classic snacks tteokbokki, hotteok, soondae, and jjinbbang. From the beginning to the end of the Olympic Games, hundreds of people from around the world were united in their appreciation of Korean food in the Food Hall.
パフォーマンスを披露したスペインのチームも食品館を訪れま
した。彼らのテーブルには様々な韓食メニューが並びました。 ｢韓国料理は好きです。よく食品館に来て色んな韓国料理を
食べています。韓国料理は良い食材とソースを使った健康料
理です。メイン料理だけでなくおかずも豊富で、選べる楽しさ があります。｣と親指を立てて見せました。週末を利用して平
昌を訪れた数十人の小学生たちにはトッポキ、ホットク、スン
デ、あんまんなどのおやつが断然人気でした。オリンピックの 最初から最後まで、毎日数百人の韓国人と外国人が食品館を 訪れ、韓食でひとつになる場面が見受けられました。
2018平昌オリンピックは成功裏に終わりました。オリンピック
The 2018 PyeongChang Olympics was a success. The Games’ spirit of unity will stay with those that were here for a long time to come. As for the visitors from around the world who got to try Korean food while here? They’ll probably go home and spread the word.
期間中に繰り広げられた融和と感動のストーリは人々の記憶 と心にいつまでも残ることでしょう。韓国の優れた食文化も
オリンピックをきっかけに世界中の人々を魅了し続けることを 期待したいです。
Interview 1
Interview 2 “I’ve come to Pyeongchang
“These buckwheat crackers
to represent EDF, a French
are made with wild spinach
power company that is one
sprouts. It’s a regional
of the event’s sponsors. I’m
food item from Yeongwol,
trying Korean food for the
Gangwon-do. I remember
first time in the Food Hall
that you couldn’t find this
here. I ordered samgyetang and osam bulgogi—I loved
for a while, and it’s undergone a kind of revival just recently. I
both. They use good ingredients, and I really like the sauces.
think it’s meaningful that they’re serving this
I’m coming back to try more. I’ll recommend this place to
food at the PyeongChang Olympics.
my colleagues, too.”
I noticed a lot of foreign visitors
-Vanessa Jean, Alexandre Boulleray (France)
watching them make this cracker
｢フランス電力公社のEDFからパラリンピックのスポンサー業務で平昌
on that big, heavy cauldron lid. So
イカと豚肉の料理を注文したのですが、とても美味しかったです。食材
they enjoyed it. I’m glad they did.”
他のメニューにもチャレンジしてみたいと思います。仲間たちにも食品
｢アカザの芽で作るそば粉のチヂミは江原道・寧越郡の郷土料理です。
-フランス、 Vanessa JEAN, Alexandre BOULLERAY
ックで紹介することに何より大きな意味があると思います。大きくて重
に来ました。この食品館で初めて韓国料理を食べました。サムゲタンと
many of them told me how much
も良いですが、味の決め手となるソースも良いですね。今度また来て、
- Chefs Yo-soon Moon and Keum-sook Cho
館をお勧めしたいです。｣
長い間作られていなかったものを最近復元した料理で、平昌オリンピ
い鉄釜の蓋をひっくり返して焼き上げる姿に、外国人がたくさん見に来 て注文します。 「美味しい」の一言が、食品館の広報大使でもなったか のように嬉しいです。
- 料理人 ムン・ヨスン、チョ・グムスク
17 AGRAFOOD 2018 MARCH
Item
Scent of the ages, Traditional Korean liquor Where civilization took root, its people made liquor with the scent of the land. Passed down from generation to generation, traditional liquor is a historical relic that speaks for the land and the people.
传统酒，散发岁月的芬芳
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Young Koreans today enjoy a drink of traditional liquor. Women in their 20s and 30s are drinking more traditional liquor, and the consumption of distilled liquor is also on the rise. This finding of the Ministry of Agriculture, Food and Rural Affairs was based on a two-year study of social media big data and liquor sale data. Since online sale of traditional liquor was made legal in July 2017, its consumers increased rapidly. Consumers say that traditional liquor comes in a variety of flavors. They say it’s unique and trendy. Gangnam, Hongdae, and Itaewon are some of the destinations where young people go to enjoy a drink of traditional liquor.
近来喜欢传统酒的年轻人越来越多。其中20、30岁的女性 较多，蒸馏酒消费的增长趋也很明显。这是农林畜产食品 部在2年时间内对社交媒体大数据和销售数据为基础调查
A diverse and colorful collection from around the country One of Seoul's traditional liquors is samhaeju. Its brewing begins on the Day of the Swine in January, and it's fermented three times at a low temperature at intervals of 12 days or 36 days. In Gyeonggi-do, munbaesul of Gimpo is famous. It traveled south from its origin of Pyeongando, to be selected as an Important Intangible Cultural Asset in 1986. It got its name because its scent is like that of munbae (Korean pear noted for its small size and sour taste). Seoul's hyangonju, which a king used to bestow on his subject, and Gyeonggi-do's gyemyeongju, fermented with taffy oil, are also famous traditional liquors.
得出的消费趋势。 自2017年7月允许网上销售传统酒以来，消费者对传统酒 的关注与喜好度迅速增加。消费者评价称， “传统酒有很 多种不同的种类，独特且新潮”。数据显示，年轻人喜欢在 “江南”、 “弘大”、 “梨泰院”等酒吧中享用各种传统酒。 来自全国的农产品，华丽、多样 首尔的代表传统酒有“三亥酒”。三亥酒从正月第一个亥日 开始，以12天或36天为间隔，每个亥日都酿制三次，是长期 低温发酵酒。京畿道最有名的莫过于金浦的“文梨酒”。从 原产地平安道南下后，于1986年被指定为重要非物质文化 遗产。因散发着文梨（小而酸的土种山梨）香而得名文梨 酒。国王赐给大臣的御赐酒——首尔的“香酝酒”、添加麦 芽后发酵的京畿道南杨州的“鸡鸣酒（饴浊酒）”也都是颇
Liquors brewed from potatoes and corn Gangwon-do has limited flatland, so the region has always produced a lot of potatoes and corn. Hongcheon’s corn liquor okseonju and Pyeongchang’s potato liquor seoju are some of the long-standing names. Okseonju is made by fermenting rice and corn and then distilling the resulting solution. Pyeongchang used to be a hinterland home to fire field farmers, who made seoju by brewing potatoes, which they had a large supply of. Seoju is slightly bitter and has an alcohol content lower than those of other traditional liquors, at 13%.
具代表性的传统酒。 用马铃薯,玉米酿制的酒比比皆是 江原道平原少，自古以来就大量种植马铃薯和玉米。用玉米 酿制的洪川“玉鲜酒”与用马铃薯酿制的平昌“薯酒”都历 史悠久。 “玉鲜酒”将大米与玉米发酵后蒸馏而成。平昌曾 是火田民生活的偏远地区，因此用附近常见的马铃薯酿制 “薯酒”。味道微苦，酒精度数低于其他传统酒，仅为13度。 最大特点口味香醇 忠清道的传统酒味道非常香醇。包括忠清南道舒川的“韩 山素曲酒”、唐津的“沔川杜鹃酒”与忠清北道忠州的“清
It’s all in the taste The traditional liquor of Chungcheong-do is known for its distinctive taste. Seocheon’s hansan sogokju, Dangjin’s myeoncheon dugyeonju, and Chungju’s cheongmyeongju are some of the province’s famous offerings. Hansan
明酒”。 “韩山素曲酒”以独特的香醇口味著称，因不知不 觉会让人醉倒无法起身而被称为“瘫子酒”。 “沔川杜鹃 酒”是混合金达莱（杜鹃花）花瓣后酿制的酒，几乎没有酸 味和酒曲味，香醇口味也是一绝。 “清明酒”是为在24节气 之一的清明（阳历4月5,6日前后）时饮用而酿制的酒。除
19 AGRAFOOD 2018 MARCH
sogokju’s is also known as the “cripple’s drink” because once you have a taste of it you keep drinking it for its pleasant taste, until you’re so drunk you can’t get up. Myeoncheon dugyeonju is brewed with azalea petals— it has a savory taste with almost of sourness or a malt flavor. Cheongmyeongju is brewed to be had during Cheongmyeong (April 5-6), one of the twenty-four subdivisions of the seasons in Korea. Other traditional liquors of Chungcheong-do include Boeun’s songroju, Asan’s yeonyeopju, and Nonsan’s gayagok wangju.
As expected from a
Many kinds of wines
modern, metropolitan
made from potatoes and corn since they grow
area, a variety of
well in this mountainous
fine ingredients are
region.
gathered to make wines.
Gangwon-do Seoul
The region’s Yangban
Gyeonggi-do
(noble class in Joseon dynasty) culture is still alive.
Wines from Chungcheong-do are
Gyungsang-do’s wines
popular, thanks to the Chungcheong-do many traditional wine
flavors of Yangban.
makers and masters in the region.
have the deep tastes and
Gyungsang-do Jeolla-do
Jeolla-do is popular for
All the variety of food and drinks you can handle Jeolla-do is not just known for its great food--it also has great liquor. Of the three famous liquors of the Joseon Era, two are from Jeolla-do. Jeonju's igangju is a medicinal soju made by adding pear, ginger, tumeric, cinnamon, and honey to traditional soju. The longer it's brewed the better its scent and flavor. Another famous liquor, jukryeokgo of Jeongeup, is made with oil extracted by heating bamboo and is known for its quality to alleviate bruising and swelling. Jindo's hongju, a red liquor, is also a famous liquor of Jeolla-do.
its great Korean food and traditional wines made from various side ingredients. Jeju-do
Most traditional drinks are made from millet since it is traditionally grown in island regions like Jeju-do; rice was rare in this region in the old days.
此之外，还有忠清北道报恩的“松露酒”、忠清南道牙山的 “莲叶酒”、忠清南道论山的“可也谷王酒”。 美食、名酒琳琅满目 在因美食而闻名的全罗道，好酒也非常多。特别值得一提 的是，朝鲜三大名酒的两种都出自全罗道。其中，全罗北 道全州的“梨姜酒”是在本地传统烧酒中添加梨、生姜、
Home-brewed liquor of noble families Gyeongsang-do’s culture of home-brewing, attributed to noble families in the region, is still alive today. Gyeongju’s gyodongbeopju has been brewed by the generations of the affluent Chois of Gyeongju, known for having produced nine government officials and twelve landlords. Every family in Andong has a history of brewing cheongju. The famous Andong Soju is made by distilling this cheongju. Go to Gaepyeong Maeul in Hamyang-gun and you will get to try solsongju, a famous liquor made with pine needles. Its subtle pine scent is notable. Solsongju is best served cold. Hosanchun, of the long-living Hwangs of Mungyeong, and Gimcheon’s gwahwaju, with its 400-year-history, also represent Gyeongsang-do as a regional specialty. Land is scarce on Jejudo, so liquor has been brewed from hulled millet instead of rice. Unrefined liquor originating from the island of Jejudo is called omegi sul. This is made by fermenting a rice cake called omegi. Another traditional liquor, gosori sul, is made by distilling omegi sul.
郁金、桂皮、蜂蜜后制成的药烧酒。发酵时间越长，酒的香 味越浓郁，爽口且略带苦味。另一款名酒是全罗北道井邑 的“竹沥膏”，添加了将竹子加热后获取的油脂竹沥，据说 有去肿化瘀的效果。以红色光泽为特点的全罗南道珍岛的 “红酒”也是非常有名的传统酒。 传承名门两班家的家酿酒文化 在庆尚道，两班家族的家酿酒文化一直传承至今。庆尚北 道庆州的“校洞法酒”是因出了9位进士和12位万石大户而 享有盛名的庆州崔富户家世代相传酿制的酒。在庆尚北道 安东，每个家族都流传有独特的清酒，蒸馏这种清酒后制 成的纯谷酒就是“安东烧酒”。庆尚南道咸阳郡池谷面介 坪村的混合松叶后酿制的“松叶酒（松笋酒）”非常有名， 其特点是散发着淡淡的松香，冰镇后喝才能品出它本来 的味道。庆尚北道闻庆市山北面大上里的商人黄氏酿制的 “壶山春”和有着400多年历史的金泉“过夏酒”等也都是 岭南的代表性传统酒。 济州岛是水田稀少的岛屿，因此比起大米，人们更多 用小米酿酒。其中浊酒被称为“Omegi酒”，是将名为 “Omegi”的年糕发酵后制成的。另一种传统酒“Gosori 酒”则是将“Omegi酒”蒸馏后制成的。
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Famous Traditional Liquors of Korea 大韩民国的代表性传统酒 Andong Soju
Igangju
Made by distilling rice cheongju. Has a subtle, pleasant rice scent. Smooth flavor. Does not cause hangovers. Alcohol content 45%. Inquiries: Myeongin Andong Soju +82-54-856-6903
Traditional soju made by fermenting and distilling rice is matured in honey and four different liquors (pear, ginger, turmeric, cinnamon). Alcohol content 25%. Inquiries: Igangju +82-63-212-5765
安东烧酒
梨姜酒
将用大米酿制的清酒蒸馏后制成。保留着大米特有的淡淡香味，口感温和，
将大米发酵、蒸馏后制成传统烧酒，在里面添加蜂蜜和四种酒、即梨、生姜、
无宿醉。
郁金、桂皮果酒后发酵熟成。
酒精度数为45度。咨询：名人安东烧酒+82-54-856-6903
酒精度数为25度。咨询：梨姜酒+82-63-212-5765
Gyeryong Baekilju
Gyodongbeopju
Brewed using traditional methods from the ingredients of glutinous rice, flour, azalea flower, yellow chrysanthemum petals, omija, and pine needles. It sits for 100 days before being filtered with changhoji (window paper). Alcohol content 16%-18%. Inquiries: Gyeryong Baekilju Mall +82-41-853-8511
Base liquor is made by mixing glutinous rice porridge with wheat yeast and water. Once the base liquor is ready, water is added and boiled. Sits to cool before glutinous rice is added for brewing. Alcohol content 16%-18%. Inquiries: Gyeongju Gyodongbeopju +82-54-772-2051
鸡龙百日酒
校洞法酒
混合糯米、面粉、金达莱花和秋天的黄菊花花瓣、五味子、松叶等后用传统
用糯米熬粥后添加小麦酒曲和水后制成引子酒，将引子酒发酵熟成后倒水煮
技法酿制，经过100天后用窗户纸沥滤而成。
沸并晾凉，然后再混合糯米硬米饭后酿制而成。
酒精度数为16~18度。咨询：鸡龙百日酒商城+82-41-853-8511
酒精度数为 16~18度。咨询：庆州校洞法酒+82-54-772-2051
Munbaesul
Hansan Sogokju
Made from mixed grains, including millet and durra, and fermented and distilled, to be matured for six months to a year. Tangy and sweet scent. Alcohol content 40%. Inquiries: Munbaesul +82-31-989-9333
Base liquor is made from yeast and nonglutinous rice, and mixed with glutinous rice and brewed. Compared to other grain liquors, contains more rice and less water and yeast. Alcohol content 13%-18%. Inquiries: Hansan Sogokju +82-41-951-0290
文梨酒
韩山素曲酒
将小米和高粱等杂粮作为原材料发酵、蒸馏后发酵熟成6个月到1年时间。扑
用酒曲、粳米制成引子酒，将引子酒与糯米硬米饭混合后酿制，与平常的谷
鼻而来又清甜的香气是文梨酒的特点。
酒不同，大米含量高，水和酒曲含量少。
酒精度数为40度。咨询：文梨酒+82-31-989-9333
酒精度数为13~18度。咨询：韩山素曲酒+82-41-951-0290
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New Product
Yagwanmun liquor and tea for wellbeing A range of products made from yagwanmun, which include liquor, tea, and juice, are popular with men seeking beauty and health benefits.
用夜关门酒和夜关门茶维护健康 夜关门
Yagwanmun created a sensation after being featured on a number of TV shows. “Yagwanmun” is the name of a medicinal ingredient made from beans and Chinese bushclover. Some believe that its name was given because of its effect of promoting men’s sexual function, but that’s not correct. Boncho Gangmok Seupyu, an ancient book compiled during the time of the Qing Dynasty, defines “yagwanmun” as “to merge at night.” It is estimated that the name alludes to how its leaves stay on at night, only to fall off when the sun is up. “Yahapcho,” another medicinal herb mentioned in another medical book, seems to be given a similar definition. The name “yagwanmun” has been wrongly interpreted as “a door that opens at night,” sparking claims that it is a medicinal herb good for male sexual performance. Korean medicine experts say that yagwanmun promotes eye health and alleviates hangovers by revitalizing the liver and kidneys, treats asthma by improving respiratory function, and improves inflammatory disease and swelling by suppression of germs. According to Dongui Bogam, yagwanmun is effective in cough suppression and induces great stamina. There are also other researches that found
在各种电视综艺节目中热议的“夜关门”是豆科植物截叶铁 扫帚的药材名称。据说，因有助于提升男性的性功能而被称为 “夜关门”，但其实不然。 根据中国清代编纂的《本草纲目拾遗》记载， “夜关门”到了 晚上会合起。即晚上叶子会合在一起，然后到了白天再分散 开，故而“夜关门”这一名称应是由此而来。在其他医学书籍
22 AGRAFOOD 2018 MARCH
yagwanmun to have anti-aging, anti-oxidizing, and skin-regenerative properties. All in all, yagwanmun is good for men and women of all ages, not just for male sexual performance. Yagwanmun is typically used to make liquor or tea. Many people make yagwanmun liquor or tea at home. As the number of men interested in beauty and health increases, a range of yagwanmun products, including liquor, tea, and juice, have been released to success. Kwang Dong Pharmaceutical was the first, releasing Yagwanmuncha Yawang in June 2016, followed by Dongwon F&B's Eurachacha in April. In November 2017, Kooksoondang released Suri, the medicinal liquor made with fermented yagwanmun, and Soonjak, a tea brand of Sempio, released Heotgae Bisuricha. In January 2018, Jeju Nongjang the juice manufacturer launched Yagwanmun Juice, adding to the popularity of yagwanmun products.
中记载的“夜合草”应该也是相同的意义。夜关门“晚上开起 的门”的解释传开后，渐渐地就被认为是对男性精力有益的药 草。 韩医学中认为夜关门有益于▲肝脏和肾脏功能，对缓解眼睛 疲劳和宿醉有效，▲可以增强肺等支气管功能，有助于哮喘， ▲还具有抑制细菌的作用，可以缓解炎症性疾病和脓疮。不 仅如此，根据《东医宝鉴》中记载，对咳嗽有卓越的效果，让 人力量充沛，也被称为是“大力王”。此外，还有很多关于皮肤 老化、抗氧化功能、皮肤再生效果的研究。所以，不仅有利于 男性的性功能，也是有助于男女老少健康的药草。 也有很多人在家用夜关门直接泡酒或泡茶喝。 随着对美容和 保健意识提升的男性增加，采用夜关门来制作的酒类、茶类 和夜关门汁类产品备受瞩目。广东制药首先在2016年6月推出 了“夜关门茶夜王”产品，引起了人们的关注，而后东远F&B在 去年4月推出了“Euratcha茶（大力的意思）”饮料。然后是， 去年11月麴醇堂的发酵夜关门而制成的药酒“秀利”、 膳府 的茶类专业品牌——纯作也推出了“针对男性的枳椇截叶铁 扫帚茶”。今年1月，随着津液专门企业——济州农场的夜关门 津液的上市，济州农场也正式加入到了“夜关门风潮”。
Yagwanmuncha Yawang
Eurachacha
Contains 99% Chinese bushclover mixed extract. A tea for enjoying the true taste of Chinese bushclover. Korean-produced Chinese bushclover is fried to reduce bitterness and bring out a pure taste. Inquiries: Kwang Dong Pharmaceutical +82-2-6006-7777
Maca and Chinese bushclover are fried to reduce the characteristic bitter taste and bring out the savor in this tea. Maca is excellent for stamina boost and immunity. Inquiries: Dongwon F&B +82-80-589-3223
“夜关门茶夜王”
“Euratcha茶”
含有炒截叶铁扫帚的99%混合萃取液, 夜王最大限度地维持了截叶铁扫帚最
将玛卡和截叶铁扫帚热炒之后，降低了其特有的苦味，饮用时味道更香浓。
浓郁的味道。将100%韩国产截叶铁扫帚热炒之后，降低了其特有的苦味，味
玛卡被称为“秘鲁的山参”,具有增强体力和免疫力的作用。
道更纯正。咨询：广东制药，+82-2-6006-7777
咨询：而后东远F&B +82-80-589-3223
Suri
Heotgae Bisuricha
A medicinal liquor made from fermented yagwanmun. Brewed three times for a rich and smooth taste. The Chunchu brewing method, used in the manufacture of the finest medicinal liquor, is used in brewing this product. Inquiries: Kooksoondang +82-80-0035-100
Chinese bushclover and hovenia fruit are brewed together. Contains no flavors or fragrances. 100% pure tea. Inquiries: Soonjak +82-80-996-7777
“秀利”
“针对男性的枳椇截叶铁扫帚茶”
是将夜关门发酵之后制成的药酒。采用了最高级的药酒制作方法——春酒泡
将截叶铁扫帚和枳椇树果子一同熬制而成。不添加增味剂和香辛料，只采用
酒方法，浸泡次数3次以上，酒味更润滑。咨询：麴醇堂，+82-80-0035-100
了100%原材料。咨询：纯作，+82-80-996-7777
23 AGRAFOOD 2018 MARCH
People
Story about foreigners who experienced Korean food
Royal bibimbap
Jason from the U.S., Oliwia from Poland, and Viktor from Croatia spent a great time enjoying their favorite Korean food, bibimbap.
24 AGRAFOOD 2018 MARCH
3 friends who love Korean food Jason, Oliwia, and Viktor met in Korea and became friends. They are from different countries, but they have one thing in common: they started to love Korean food after visiting Korea. Jason from the U.S. met a woman in a Korean church and married her. Together, they have a son named Cason, who is an actor, model, and voice actor in Korea. He loves dakbokeumtang, samgyeopsal and bibimbap, which are favorite Korean foods for most foreigners. He gave a thumbs-up while eating well-roasted samgyepsal in a big wrap. He also said that the ganjanggyejang he had had at Yeosu was great. His taste is almost that of a native Korean. He emphasized that he must mix a bowl of rice when he eats ganjanggyejang. When it comes to Korean food, he isn’t picky at all.
My score for royal bibimbap is… Jason (USA) “Bibimbap is the best healthy food since I can get various nutrients in one bowl, thanks to various meat, Korean wild greens, egg, sesame oil, etc.” Oliwia (Poland) “I enjoyed my favorite seasonal vegetables in it. The rice and vegetables are mingled well together for a crunchier texture. The sauce with Dalle flavor was impressive as well.” Viktor (Croatia) “It would be spicier if it had Gochujang sauce. However, the sauce based on soy sauce was perfect for me. I want to recommend this to foreigners who aren't used to spicy Korean food yet.”
“Bibimbap means something special to me. Before coming to Korea, I had bibimbap in a Korean restaurant in the U.S. That is how my experience with Korean food began.” 25
AGRAFOOD 2018 MARCH
Oliwia has been interested in Eastern Asian history and culture since her college year in Poland. She came to Korea 2 years ago and loves the Korean language enough to learn it in a Korean language school. She married a Korean and is working as a model in TV, advertisements, and the beauty industry. Oliwia is a vegetarian, so she loves bibimbap, tteokbokki, doenjang jjigae, mukbap, and ssambap. She especially enjoys various Korean wild greens, and she's enthusiastic enough about Korean cuisine to make various stews and soups herself. “Koreans are amazing at ‘Koreanizing’ foods from different countries. Bulgogi pizza, carbonara tteokbokki, and pasta that tastes like Jjambbong are good examples of Korean fusion food. However, I personally prefer traditional tteokbokki with its strong garlic flavor. “
He said he found the “simple life” he had been looking for in Korea. Viktor also loves soondae and fish cake, which are among the most popular snacks in Korea. He loves the liver part in soondae, especially because that reminds him of Croatian food. He's happy that he can eat pork liver anytime in Korea, unlike his home country. “I was against fish cake because of its name, but once I had it, it was great. The soup was amazing, too.” Viktor loves Korean food, but he still can't handle the spiciness of some Korean dishes. He gets teary and his tongue feels like it’s on fire when he tastes something spicy, but he aspires to conquer the spiciness of Korean food one day. Falling for the charm of unique Korean food These 3 friends experienced the Goldongban Royal Bibimbap from Hanilkwan, which has a 70-year history. Hanilkwan serves traditional royal Korean dishes such as various roasts, gujeolpan, tangpyeongchae, and sinseollo. The most popular Goldongban is served in
Viktor came to Korea 2 years ago to travel, but he started to live here ever since. He's working as an sculptor, installment artist, clothes designer, and actor. 26
AGRAFOOD 2018 MARCH
a hot stone bowl, which is over 200 degrees Celsius. There are 10 different fresh ingredients used to make this dish. Some of the ingredients change, according to the season, but goldongban always has fried kelp. The fried kelp keeps the rice from being soggy, allowing it to be mixed well with other ingredients. The dish is served with soy sauce with a wild rocambole flavor. The restaurant's side dishes that are served for each person are fresh and neat as well. “I can feel the difference from other Bibimbap I have had. It feels special to experience a very unique Korean dish today.� said the 3 friends, who emptied their bowls.
Hanilkwan Apgujeong branch Address 14 38-gil Apgujeong-ro Gangnamgu Seoul-si Phone +82+1577-9963 Homepage www.hanilkwan.co.kr
Representative bibimbap restaurants
Gogung Jeonju main branch
Jeonju Junganghoegwan Meongdong branch
Address 33 Songcheonjungang-ro Deokjin-gu Jeongu-si Jeollabuk-do Phone +82-63-251-3211
Address 21, Myeongdong 8na-gil, Joong-gu Seoul-si Phone +82+2-776-3525
Hamyangjip Ulsan main branch Address 12 208-gil Jungang-ro Nam-gu Ulsan-si Phone +82-52-275-6947
27 AGRAFOOD 2018 MARCH
Fresh Food
Amazing red taste that hit the world
‘Strawberry’
Another thing that caught viewer's attentions at the 2018 PyeongChang Winter Olympics was the Korean strawberry. The Japanese women's curling team was caught on camera eating strawberries during their match and saying that it tasted very good. With this, people have gained even more interest on Korean strawberries.
世界が惚れた赤い味「イチゴ」
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It has been over 60 years since Korea farmed strawberries. Initially, Japanese varieties were imported and grown on Korean land. With the development of cultivation technologies, strawberries are now being grown by integrating advanced technologies such as ICT (Information & Communication Technology) and smart farms. Water culturing and bed culturing are also used for balanced and even strawberry quality. Korean strawberries are grown with sufficient sunlight, clean water and the care of farmers. Farms grow the strawberries in an environment-friendly method so consumers can feel at ease when eating the products. A strong sweet taste and a slight sour taste are combined to create a crispy clean taste. Furthermore, its flesh is soft and contains the unique scent of strawberries. Korean strawberries are also adding to the hallyu (Korean cultural) wave. It is especially popular in Southeast Asia. Last year, a total of 4,788 tons of Korean strawberries were exported to Hong Kong, Singapore, Malaysia, Thailand, etc. posting exports worth 42,992,000 dollars. This is a 33% increase compared to the previous year and when compared to ten years ago in 2007, it increased by 10 folds. It was recently exported to Australia for the first time, thus entering the market before its Japanese competitors.
A visitor is looking at strawberries at Lotte Department Store.
韓国のイチゴ栽培の歴史は60年を超えています。最初は日本
の品種を輸入して畑で育てましたが、栽培技術の発展により、 今はICT(Information & Communication Technology)、スマ ートファームなど先端技術を取り入れたイチゴの栽培が行わ れています。イチゴの品質を一定に維持するために、水耕栽 培,の技術を用いることもあります。
韓国のイチゴは、十分な日光ときれいな水、農家の汗で実を
結びます。農家の有機栽培により、消費者は安心してイチゴを
食べることができます。濃厚な甘みと程よい酸味が合わさって 雑味がないのが特徴です。また、果肉が柔らかくてイチゴなら ではの香りがあります。
韓国のイチゴは韓流ブームにも一役買っています。中でも特
Tasty and Nutritious Korean Strawberries There is 80mg of vitamin C in 100g of strawberries. This is two times more than lemons and ten times more than apples. Eating just 5-6 strawberries a day is enough to consume an adult's daily recommended consumption of vitamin C. In addition, the red pigments of strawberries called anthocyan suppresses the proliferation of cancer cells. It can alleviate fatigue in the eyes and also promotes the re-synthesis of the eye's retinal cells. Also, 'pectin', which is a vegetable fiber found inside of strawberries, lowers cholesterol levels. 100g of strawberries contain 127㎍ of folic acid, which is essential for women in early pregnancy.
に東南アジアで人気があります。去年は香港、シンガポール、 マレーシア、タイなどに合わせて4,788トン、4,299万2,000ドル のイチゴが輸出されました。前年比で33％増加しており、10 年前の2007年と比べると約10倍という大幅の増加です 。最
近は豪州市場への初輸出を果たし、競合国の日本より一足早 くマーケットを先取りしました。 優れた味と栄養の韓国イチゴ
イチゴ100gに含まれているビタミンCは80g。これはレモンの2
倍、りんごの10倍に当たります。一日5~6個食べるだけで、成人 の一日分の必要摂取量を十分取ることができます。また、イチ ゴを赤くする色素、アントシアニンはがん細胞の増殖を抑える 働きをします。目の疲れを軽減し、網膜細胞の再合成を促す
効果もあります。中でもイチゴの食物繊維の「ペクチン」はコ レステロール値を下げます。イチゴ100gの中には妊娠初期に
必ず必要な葉酸が約127㎍含まれており妊婦にもいいです。
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A farm with a smart-farm system where sunlight, humidity, and temperature can be controlled through a smartphone.
Korean varieties that lead strawberry exports The reason why Korean strawberries are popular overseas is because of the superior variety compared to strawberries of competing countries. Koreans began eating strawberries after importing Japanese varieties in the 1950s and beginning cultivation of strawberries. Since then, Korean varieties were developed for better growth in the Korean environment and to create a taste that consumers would enjoy. 'Maehyang' is a variety that was developed for exports
and it has a firm flesh and has high sugar content. The 'Ssanta' and 'Goha' variety seedlings were exported to Vietnam and China bringing in an annual royalty of 40,000 dollars. There are over 10 Korean varieties including the 'Sulhyang' that accounts for the biggest cultivation area in Korea. With the increased cultivation of Korean strawberry varieties, the distribution rate of Korean varieties grew to 93.4% last year.
イチゴの輸出をリードする韓国品種
韓国のイチゴが海外で人気を得ている理由はライバル国のイ
その苗をベトナムと中国などに輸出し、年間4万ドルのロイヤ
私たちが食べているイチゴは1950年代に日本の品種を韓国に
有する「ソルヒャン」をはじめとする10の韓国品種が農家で栽
チゴと比べ品種が優れているからです。
ルティーを受けています。他にも韓国で最も広い栽培面積を
持ち込んで栽培をはじめ、その後、韓国の栽培環境と消費者
培されています。
の好みに合わせて開発したものです。
国産のイチゴ品種の栽培が増え、昨年の国産品種の普及率は
「メヒャン(梅香)」は輸出用として開発された品種で、しっかり
93.4％まで伸びました。
した果肉と高い糖度で人気です。 「サンタ」と「こは(高夏)」は
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Major Korean Strawberry Varieties 主な韓国産イチゴの品種
Maehyang Strawberry variety for exports. It has constant shape and high sugar content, as well as long storage periods. メヒャン(梅香)
輸出用の品種。一定の形で育ち、糖度が高く、貯蔵期間が長いです。
Sulhyang Accountsforapproximately75%ofthenationalproduction.About97%ofthecultivationareainNonsan of Chungnam Province, which is a main growing ground of strawberries, grow the Sulhyang variety. ソルヒャン（雪香）
韓国内の生産量の約75％を占めており、主なイチゴの産地の忠南の論山の場合、栽培面積の97％がこの品種を栽
培しています。
Ssanta Variety for exports. Its storage capacity was enhanced to maintain its taste and shape for a long time. サンタ(Ssanta）
輸出用の品種で、味と形を長く保つことができるよう貯蔵性を高めています。
Goha Summer strawberries that can be enjoyed in June to August as it grows well even in high temperatures. The seedlings were exported to Vietnam and China as well. コハ(高夏)
高温下でもよく育ち、6~8月に味わえる夏イチゴ。ベトナムや中国などに苗を輸出しています。
Kingsberry Large variety that is more than double the size of ordinary strawberries. It is characterized by its mild peach scent. キングスベリー(Kingsberry)
大きさが普通のイチゴの2倍以上の大型品種。ほのかな桃の香りがするのが特徴です。
Keumsil Sweet and firm that does not bruise easily. It is mainly grown in the Gyeongsangnam-do Province region. クムシル(Keumsil)
濃厚な甘みがあり、果肉がつぶれにくい品種。主に慶尚南道で栽培されています。
31 AGRAFOOD 2018 MARCH
Fresh Food
Ginseng of the fields,
Radish
畑で育つ朝鮮人参「大根」 Radish has been used since long ago as a natural folk remedy for digestion. Radish was also consumed to remove toxins from the liver and lungs. The Jeju Weoldong radish has especially great taste among Korean radish, which is characterized by its firm texture and sweet taste. Radish grows well in cold environments and so the Weoldong radish that grows during the cold winter of souther Jeju-do has especially good taste. Its makeup tightens after withstanding the cold while accumulating nutrition to give it a sweeter taste. The taste and nutrition of Jeju Weoldong radish is receiving attention in foreign markets as well. It is being exported to Japan, USA, Europe, Canada, etc. Exports for the Weoldong radish is increasing every year and earlier this year, it reached 1,000 tons of exports to the United States in just 70 days.
昔から人々は大根を天然の消化薬として使ってきました。肝臓
や肺の毒素を取り除くときも大根を食べました。硬い食感と甘 みが特徴の韓国の大根の中でも済州島の越冬大根(ウォルトン ム)は、特に味に優れています。大根は寒い環境を好むため、
済州島など南の寒い冬を越して育った越冬大根は特に美味し いのです。寒さに耐える間に密度が高くなり、栄養を蓄えて甘 みが強くなるからです。
済州越冬大根の味と栄養は、海外市場でも注目を集めていま
す。日本をはじめ、米国、欧州、カナダなどに輸出しています。 越冬大根の輸出は毎年伸びており、今年は年明けから70日で 米国輸出1,000トンという記録を達成しました。
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Radish kimchi
Beef and radish soup
Ingredients 1 radish (around 900g), sauce (1.5T coarse salt, 0.5T salted shrimp, 0.5T fermented anchovy, 1/4 cup chili powder, 1T sugar, 1T minced garlic), 1/4 cup water, 1/4T flour Instructions 1 Slice radish to bite sizes and salt evenly and let stand for 1 hour and 30 minutes. 2 Add water and flour and boil at low heat while stirring. Turn fire off and add sauce. 3 Mix radish and sauce.
Ingredients 1 radish, 200g beef, 1/2T minced garlic, 3T Korean style soy sauce, 1T perilla oil, 1/3T salt Instructions 1 Slice radish at size of 2cm by 2.5cm with a thickness of around 0.3cm. 2 Add minced garlic, soy sauce, beef and perilla oil and stir-fry at high heat. 3 Add 1 liter of water and boil on high while removing foam on top. Use salt for flavor.
大根のキムチ
牛肉と大根のスープ
ワシ)のエキス 0.5T, 唐辛子粉 1/4カップ, 砂糖 1T, ニンニク(潰したも
エゴマの油１T、塩1/3T
作り方
1 大根を横2㎝、縦2.5㎝、厚さ0.3㎝に切る。
時間30分間つけておく。
炒める。
材料 大根１個(約900g), 薬味(粗塩 1.5T, アミの塩辛 0.5T, ミョルチ(イ
材料 大根1本、牛肉200g、ニンニク(潰したもの)1/2T、薄口醤油3T、
の) 1T), 水 1/4カップ, 小麦粉 1/4T
作り方
1 大根を食べやすい大きさに切り、塩をまんべんなくふりかけて約1
2 切った大根にニンニク、薄口醤油、牛肉、エゴマの油を入れ、強火で
2 水と小麦粉を入れ、混ぜながら弱火にかける。火を消してヤンニョ
3 水1ℓを加え、強火にかけてあくを取る。塩で味付けをする。
ムをすべて入れる。
3 大根と薬味を混ぜ合わせる。
Radish pickles
Radish salad
Ingredients 150g radish, 1 cucumber, handful of red cabbage, 1T salt, 1/2 cup sugar, 1 cup of vinegar, 2 cups of water Instructions 1 Place water, sugar, salt, chili pepper and whole black peppers and boil. 2W hen sugar and salt melt, add vinegar and turn off fire. 3 Fill glass bottle with vegetables and pour the boiled water in the bottle. 4 Once it cools off completely, cover with lid and store in refrigerator.
Ingredients 1 radish (around 500g), 2T perilla oil, 1T salt, 1/2t garlic, green onions, whole sesame seedsr Instructions 1 Slice radish at 0.5cm x 0.5cm at lengths of 6-7cm. 2 Add perilla oil in pan and stir-fry radish. 3 Add sauce once the radish become transparent and flavor with salt as desired.
大根のピクルス
ゴマ
プ、酢1カップ、水2カップ
2 フライパンにエゴマの油を入れ、大根を炒める。
大根のナムル
材料 大根1本(約500g)、エゴマの油2T、 塩1T、ニンニク1/2t、ネギ、
作り方
材料 大根150g、 キュウリ1個、赤キャベツ少し、塩1T、 砂糖1/2カッ
1 大根は縦横0.5cm、長さ6~7cm程度に細く切る。
作り方
3 大根が透明になったらすべての調味料を入れ、好みに合わせて塩で
1 鍋に水、砂糖、塩、辛い唐辛子(チョンヤンコチュ)、粒コショウを入
味付けする。
れ、沸騰させる。
2 砂糖と塩が溶けたら酢を入れ、火を消す。 3 ガラスの瓶に野菜を詰め、２を入れる。
4 完全に冷やした後、蓋をして冷蔵保管する。
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Processed Food
Waxy barley and waxy barley bread,
Korean super foods
Nutritious, chewy, and low in calories. The super foods waxy barley and waxy barley bread are all the rage in Korea and Japan.
韓国のスーパーフード もち麦 ＆ もち麦パン 韓国産もち麦の特徴
Korean waxy barley for health and wellbeing Jangsun County of Jeollanam-do selected the gold waxy barley, a double-cropped and high-yield crop, as this year's "high-profit yellow food." The selection comes as part of the Yellow City Project, the very first "color marketing" campaign to be executed by a local government in Korea. Jangsun County's gold waxy barley tastes good, does not harden even when cooled, and has a nice color to it--a golden color that is popular with restaurant patrons. Unlike barley, gold waxy barley doesn't need to be soaked and can be mixed with rice and cooked immediately.
全羅南道の長城郡は今年、美味しくて二期作・大量収穫が可
能な｢黄金もち麦｣を高所得イエローフードに指定した。全国の
自治体としては初めてのカラーマーケティング｢イエローシティ プロジェクト｣の一環である。長城郡が導入する黄金もち麦は
弾力と粘りがいいためご飯を炊いた時に美味しく、冷めても硬 くなりにくい。ご飯を炊くと黄金色になり、飲食店からも人気 がある。普通の麦のように水に浸しておく必要がなく、米と一 緒に混ぜるだけなので炊き方も簡単である。
全羅南道の霊光郡はもち麦の収穫量が韓国で最も多い。霊
光郡のもち麦はたんぱく質の含有量が低くグルテン成分がほ
とんど入っていないため、小麦粉に代わる食材として注目され
34 AGRAFOOD 2018 MARCH
Younggwang County of Jeollanam-do is the largest regional producer of waxy barley. Younggwang waxy barley is low in protein and gluten-free, which makes it a good substitute for floru. Barley products developed by Younggwang County, such as waxy barley condiments, barley liquor, waxy barley bread, waxy barley walnut cake, and waxy barley pancakes, contain no chemical additives and are sought after as healthy food. In Younggwang, a waxy barley culture festival is held every year. A good grain that’s tasty and low in calories Waxy barley is an effective diet food. A Japanese celebrity gained attention after losing 13kg in just 4 months—the secret was a waxy barley diet. After news outlets reported her successful weight loss after switching from rice to waxy barley, Japan was swept by a waxy barley diet craze. The popularity of waxy barley only increased after TV programs featured obese women losing weight after eating waxy barley for three months. The beta-glucan content of waxy barley is 30% greater than that of barley. Beta-glucan suppresses cholesterol and stops increase of blood sugar. Waxy barley contains 25 times more dietary fiber than rice, so it’s filling even if consumed in small quantities. Waxy barley is an alkaline food rich in water-soluble fiber and starch, but low in calories. A new breed of barley, waxy barley has a texture similar to that of glutinous rice, which makes it easier to eat than barley. The beta-glucan content of waxy barley is 30% greater than that of barley. The high beta-glucan content of waxy, barley, much higher than rice and barley, suppresses cholesterol and stops increase of blood sugar. A spokesperson for Korea Agro-Fisheries & Food Trade Corporation said that Korea will be exporting more waxy barley to capitalize on the waxy barley boom in Japan, and that a wide range of waxy barley products, including brands of products made from barley and other grains, should be developed for consumers to choose from.
ています。もち麦を使ったコチュジャン・マッジャン(醗酵期間
が短い味噌)・カンジャン(醤油)、麦ドンドンジュ(にごり酒の上 澄み)・麦にごり酒・もち麦パン・もち麦のくるみパン・もち麦
の餅など霊光郡で開発された麦食品は、化学添加物を使用し ない食品として人気が高いです。霊光郡では毎年、もち麦フェ スティバルが開かれています。
美味しく食べてダイエット、もち麦ご飯
もち麦はダイエットにも効果的です。日本の芸能人が4ヶ月で 13kgもやせて話題になりましたが、その秘訣が麦もちだった
のです。白いご飯をもち麦ご飯に変えてダイエットに成功した ことが知られ、日本中にもち麦ブームが起こりました。また、
肥満の女性たちを対象にもち麦を3ヵ月間食べてもらい、その 効果を証明するテレビ番組が放送され、その人気はますます 高くなりました。
もち麦はきのこに多く含まれているβ-グルカンの含有量が普 通の麦より30％も高く、コレステロールと血糖値の上昇を抑
える効果があります。植物繊維は米の25倍以上も含まれてお
り、少ない量ても満腹感が得られます。また、アルカリ性食品
であるもち麦は、水溶性の繊維質とでんぷんが豊富に含まれ ている一方、カロリーは低です。
麦の新しい品種であるもち麦は、もち米のように粘りがあるた め普通の麦より食べやすいです。きのこなどに多く含まれてい
るβ-グルカンの含有量は普通の麦より30％も高く、米や麦より コレステロールと血糖値の上昇を抑える効果もあります。
aTの関係者は｢現在、日本のもち麦ブームを活かすためもち麦 の輸出を拡大し、今後、もち麦と雑穀類をブレンドした商品を
開発するなど、消費者の選択肢が広がるよう様々な製品の開
Waxy barley bread, a healthy snack for dieters Waxy barley bread made from Korean waxy barley.
発が必要です。｣と話しました。
35 AGRAFOOD 2018 MARCH
And there's also waxy barley cake with no colors or flavors. There's a sparing amount of red bean jam filling at the center to maximize the chewing sensation and the taste of waxy barley. The main ingredients of waxy barley bread is ground waxy barley, egg, and red beans. Instead of red beans, sweet potato or chocolate can be used as the filling. Chinese mulberry enzyme jam containing polyphenol, catechin, and rutin is also used as a filling. Waxy barley madeleine is a dessert made by mixing ground waxy barley with ground almonds. It is rich in dietary fiber and tasty.
健康にダイエット、もち麦パン
韓国産のもち麦を使って香ばしく焼き上げたもち麦パン、色素 と香料が入っていないもち麦餅はくせになる美味しさ。もち麦
の粉で作った皮に少な目のあんこを入れ、もっちりとした食感
と香ばしい味が絶品でありす。もち麦パンの主な材料としては もち麦の粉とたまご、小豆があります。あんこの代わりにさつ
まいもの餡やチョコレートなどを入れたものもあります。もち
Waxy barley all the rage in Korea and Japan Waxy barley bread, along with hwangnam bread, is a regional specialty of Gyeongju. In Gyeongju one can encounter all kinds of waxy barley bread in stores that have been selling waxy barley products for decades. Besides Gyeongju, waxy barley bread can be had in other tourism cities like Jeonju, Younggwang, and Jeju-do. The waxy barley craze is not just confined to Korea—more and more Japanese tourists are taking home waxy barley bread. Because waxy barley bread contains no preservatives, it should be frozen immediately after purchase and consumed within three days. It can be thawed or lightly heated in a microwave. Waxy barley bread is a nutritious snack that is delicious when served with milk, green tea, or shikhye.
麦とポリフェノール、カテキン、ルティンなどが豊富なクジポ
ン(ハリグワ)酵素ジャムを使ったクジポンもち麦パンもありま
す。その他、植物繊維が豊富なもち麦の粉に香ばしいアーモン ドの粉を混ぜて風味豊かに焼き上げたデザートのもち麦マド レーヌもあります。
ソウルから済州・日本まで、もち麦パンの人気
もち麦パンは慶州のファンナムパンと並んで慶州を代表する
お土産として知られています。もち麦パンを開発した店から、 数十年のノウハウを持っている店、新しいデザートメニューと
して活用している店など、慶州では様々なもち麦パンに出会え ます。慶州の他にも全州、霊光、済州島などの観光地でも、も ち麦パンを食べることができます。韓国はもちろん、もち麦ダ
イエットのブームに乗ってもち麦パンを購入する日本人も次第 に増えています。
Where to buy waxy barley bread in Korea Daebaek Myungga
Hana Food
If you’re traveling in Gyeongju, you simply have to drop by this place to get some waxy barley bread. Address: 208-17, Chunghyocheon-gil, Gyeongju, Gyeongsangbuk-do Inquiries: +82-54-771-3577
Producer of ice waxy barley bread and waxy barley Madeleine. Can be purchased online. Address: 694, Yukchang-ro, Gunnam-myeon, Younggwang-gun, Jeollanam-do Inquiries: +82-61-351-8011 Homepage: http://hanafoodmall.com
Eoraha & Hanoki Nuboli
Myungryudang
Most popular item is the waxy barley bread with Chinese mulberry enzyme jam matured at a low temperature. Address: 375-3, Nakpyeong-ri, Bongdong-eup, Wanju-gun, Jeollabuk-do Inquiries: +82-1600-6586 Homepage: www.eoraha.com
Where waxy barley bread all began in Jeju-do. Very popular with tourists. Address: 7310, Iljuseo-ro, Jeju, Jeju-do Inquires: +82-64-711-8848~9
36 AGRAFOOD 2018 MARCH
Health foods made from waxy barley もち麦で作った ヘルシー食品
1
2
3
Waxy barley soju
Waxy barley syrup
Waxy barley cookie
Distilled soju made with fermented
A sweet taste with a subtle bitterness.
There are five types of waxy barley
Younggwang waxy barley. Faithful
Waxy barley, glutinous rice, and non-
cookies to choose from. Choco chip
to the taste of the traditional liquor,
glutinous rice are soaked in water
& cocoa, strawberry & cranberry,
this savory drink combines the sweet
containing glucose oil. Contains a
turmeric, Korean dendropanax, and
taste of soju with a faint bitterness.
Korean dendropanax extract.
moshi.
もち麦焼酎
もち麦ジョチョン(米飴)
霊光産もち麦の粉を醗酵させた蒸留式焼酎で、
芳ばしい香りと旨み、甘みと苦味が同時に感じら
れます。伝統酒の味をそのまま再現したことで高
く評価されています。
ジョチョンはほろ苦い甘さが特徴です。麦芽を
もち麦クッキー
クッキーはもち麦の粉にチョコチップ・粉ココア、
溶いた水にもち麦・もち米・うるち米を混ぜて作
イチゴ果汁・クランベリー、ウコン、カクレミノ、
ノ)エキスを添加しました。
った５つの味があります。
ったご飯を入れて煮詰め、ファンチル(カクレミ
4
カラムシ葉の粉をそれぞれ生地に練り込んで作
5
Waxy barley doenjang
Waxy barley gochujang
Korean beans and ground waxy
Handmade gochujang containing
barley (15%) are boiled and fermented
ground sun-dried red pepper and
together before being matured in an
waxy barley. Outstanding taste and
ocher chamber. The sun-dried salt
scent.
used is matured for over 8 years. もち麦味噌
もち麦のコチュジャン
15％)を混ぜてメジュを作り、表面にカビが生え
たメジュの粉に混ぜます。伝統的な手作業で仕
ため、深い味わいがあります。塩も天日塩を8年
す。
もち麦味噌は韓国産の豆ともち麦の粉(全体の
天日干しの唐辛子を粉にし、豆ともち麦で作っ
るまで暖かい黄土部屋に吊り下げてから仕込む
込むため、深い味わいと香りが味わえる逸品で
以上寝かせてにがりを除いてから使用します。
37 AGRAFOOD 2018 MARCH
Processed Food
Osulloc, Korea’s finest tea brand Osulloc is a tea brand set to take on the world market. It has a product for every type of consumer—from those that don’t usually drink tea, to tea aficionados, and foreign visitors to Korea.
韓国最高級の銘茶ブランド O`sulloc 1979年から始まった O`sullocの香り
Bringing you a fine tea experience since 1979 Osulloc's history began in 1979 when it tilled the barren land southeast of Mt. Hanra on Jeju Island into a green tea field. The founders were scouring the various regions of Korea looking to grow tea, when it decided on the island of Jeju, which has the ideal environmental conditions for growing tea, some of which are climate, lightly acidic soil, and efficient water penetration. Through the 80s and 90s Sulloc established the Osulloc Organic Tea Field across some 3.3 million square meters of land in Seogwang, Dosun, and Hannam. The deserted of land of Jeju, mostly rocks with a feisty wind blowing over them, was turned into a tea field by Sulloc over a period of 40 years. Today, Jeju is one of the world's top three green tea cultivating regions, alongside Zheijang of China and Shizuoka Prefecture of Japan.
韓国を代表するプレミアム茶ブランド O`sulloc は、アモーレパ シフィックを創業した先代会長ソ・ソンファンが済州島漢拏山
(ハンラサン)南部の荒地を茶畑として開墾した1979年から始ま りました。茶畑を作るため様々な地域を見て回るなか、済州が 気候条件と弱酸性の土質、水はけの良い構造など、すべての環 境で茶の栽培地として最適な条件を備えていることを発見し
ました。1980～90年代には西光(ソグァン)、道順(ドスン)、漢南
(ハンナム)に至る100万坪の ｢O`sulloc 有期茶園｣が完成しまし た。石と風が多いことで有名だった済州島の荒地を、自然を理 解して克服しながら40年間向き合ってきました。その結果、済
州島は中国の浙江省、日本の静岡と共に世界3大のお茶栽培地 に数えられるほど、お茶の名産地となりました。 お茶の風味とゆっくり流れる時間の五感満足
済州島・西光茶園の｢O`sulloc Tea Museum｣は、理想的な自
然環境の中で栽培されている済州茶のストーリを満喫できる
スペースです。毎年20％もの訪問客が増加し、2015年には1年
Fine tea stimulates the five senses Osulloc Tea Museum, located at Seogwang Tea Field on
間160万人以上の来客が国内外から訪れる済州島の代表的な
38 AGRAFOOD 2018 MARCH
観光名所となりました。
Jeju Island tells the story of Osulloc and demonstrates the excellence of Jeju green tea, cultivated in an untarnished natural environment. The number of visitors has been increasing by over 20% every year. In 2015, the number of visitors to Osulloc Tea Museum was over 1.6 million, making the museum one of the top tourist destinations of Jeju. At Osulloc Tea Stone, located not far from Osulloc Tea Museum, visitors can try fermented tea and blended tea, make confectionary and bath additives, and view a gallery.
｢O`sulloc Tea Museum｣の近くに位置する｢O`sulloc Tea Stone｣ は醗酵茶とブレンドティーの体験、茶菓子と入浴剤作り、秋史 (チュサ)ギャラリの観覧などを経験することができます。
Osulloc Tea House provides not only tea, but also various services so that you can enjoy the tea’s flavor and the comforts of home.
The Osulloc Premium Line 外国人も喜ぶO`sullocプレミアムライン
1
2
3
Sejak contains baby tea leaves picked
Ujeon is a premium ujeon tea made
The tea leaves in Ilohyang are young
in March. It is a traditional jakseol
with tea sprouts picked in the early
tea leaves picked only on fine days
tea with a pleasing taste and aroma.
spring. Processed in the traditional
in at the end of April from the still
Orokcha and Deogeumcha, both
manner, Ujeon is mild with a sweet
snow-laced tea field at Mt. Hanra.
of which are steamed, have been
and savory end taste.
Only a limited quantity of Ilohyang is
blended at the ideal ratio into this fine
produced each year.
tea offered by Osulloc. ｢セジャク｣は旧暦の3月中旬頃に収穫した柔ら
｢ウジョン｣は春先に柔らかい茶葉を収穫し、伝統
｢イロヒャン｣は毎年4月の晴れの日を選んで、残
気で蒸して作る｢オクロク茶｣と釜炒りで作る｢ト
後に甘みが残る芳ばしい風味が特徴です。
けを手摘みで収穫し、丹精を込めて少量・限定
かい茶葉で作る味と香りの高い雀舌茶で、蒸
クム茶｣を理想的な割合でブレンディングした
の釜炒り製法で作る高級茶です。まろやかで最
O`sulloc の銘茶です。
39 AGRAFOOD 2018 MARCH
雪が残っている漢拏山の茶畑で柔らかい茶葉だ
で生産します。
Into the Media
尹食堂飘香美食 糖饼 Mainstay of Korea’s street offerings Walking down the road in Korea when the wind starts to feel a little cold, you can expect to see street vendors selling hotteok, one of Korea’s best-known snack foods. It’s not hotteok weather right now, but hotteok is all the rage. This is all because of Yoon's Kitchen, a restaurant on the picturesque island of Garachico in Spain. Ever since the “ice cream hotteok was featured on “Yoon's Kitchen 2” aired by tvN, it’s become a crowd-favorite, both in Korea and at Yoon's Kitchen in Spain. You haven’t lived in Korea if you’ve never had hotteok. The dough is easy to make, and depending on the filling, there’s a spectrum of flavors to be enjoyed. While the traditional hotteok has cinnamon sugar in its center, there are various kinds of hotteok made from new and unusual ingredients. Some of those include honey, vegetable, red bean, bulgalbi, and even pizza hotteok.
街头代表美食 寒风一起， “国民街头美食”糖饼便会如约来至。眼下虽不是 吃糖饼的季节，可它的热度却丝毫未减。这要归功于在西班牙 加纳利群岛上的美丽岛屿“加拉奇科（Garachico）”开门营 业的尹食堂了。自从《尹食堂第二季》的冰淇淋糖饼在tvN上 播出后，韩国人自不必多说，也深受尹食堂外国客人的青睐。 大多数人在街头都吃过糖饼。制作方法简单不说，根据里面 放的食材不同，味道也是千变万化。传统的制作方式是加入略 有桂皮味儿的红糖，不过现在，包着各种新颖食材的 “特色糖饼”也日渐流行了起来，诸 如蜂蜜、蔬菜、杂菜、 红豆、烤排骨、披萨糖 饼等等，可以按照自己 喜欢的口味选择。
40 AGRAFOOD 2018 MARCH
Oil is removed from golden-brown
A scoop of vanilla ice cream over
hotteok, which is then cut in half
piping hot hotteok is “ice hotteok.”
and filled with raisins, sunflower
The chewy texture of hotteok works
seeds, almonds, pumpkin seeds, and
like magic with the sweet vanilla
peanuts. “Seed hotteok” originated
flavor.
from Busan, and now it’s enjoyed all
Homemade hotteok
over Korea. 控出熟糖饼的油分，平放后切半，再加葡萄干、
在刚出锅的热乎糖饼上放一球清凉香草冰淇淋
葵花籽、杏仁、南瓜子或花生等制作的缤纷种子
的冰淇淋糖饼，即保留了糖饼的软糯，又不失香
糖饼是釜山的特色美食，现已风靡整个韩国。
草冰淇淋的香甜。
“Nutella hotteok” is obviously for chocolate lovers. Order an Ice hotteok and some mozzarella cheese for a sweet and savory flavor experience.
Some hotteok is fried in oil. hotteok fresh out of clean oil on the grill is crispy on the outside and moist and chewy on the inside.
足以令巧克力爱好者疯狂的“恶魔酱”巧克力酱
还有油炸糖饼。把糖饼放入铁板上干净的油
糖饼。点一份甜香四溢的冰淇淋糖饼和咸香马
中炸一会儿，出来的便是外酥里嫩的“香糯糖
苏里拉奶酪，就可以品尝到“咸甜适中”的完美
饼”。
Ingredients 1 bag of hotteok mix, 1 banana, 1 scoop of vanilla ice cream, small amount of confectionary sugar (powder), sliced almonds, chocolate syrup How to make 1 Using the hotteok mix, make the dough and let it sit wrapped for 40 minutes to ferment. 2 Peel and slice the banana. You can also use other fruits, like apples and strawberries. 3 Apply cooking oil to your palms. Take a bit of the dough from ① and spread it on your palm. Put the sugar and banana in the center of the dough, and then wrap the dough over it. 4 Heat up a pan and grease it with cooking oil. Place ③ on the pan and flatten it while cooking until golden brown. Remove excess oil. 5 Place ④ on a plate. Add a scoop of ice cream on top and garnish with confectionary sugar, sliced almonds, and chocolate syrup.
口感。
家庭版糖饼料理 材料 糖饼组合1袋，香蕉1个，香草冰淇淋1 球，糖粉、杏仁片、巧克力糖浆少许 料理步骤 1 取糖饼组合中的面粉，和匀，盖上保鲜膜
For Koreans, chicken and beer go
省40分钟。
hand-in-hand. And now, the new
2 香蕉去皮，切厚片。根据口味，也可添加
trend is pairing hotteok and beer.
苹果、草莓等其他水果。 3 手上抹油，在①面团上取适量大小，展开
An evolved form of hotteok that is no
放入糖饼组合内的白糖和②香蕉，封口。
longer just a snack can be enjoyed
4 煎锅加热，倒入足量油，把③放上去压
with beer.
扁，煎至两面金黄，控油。 5 ④装盘，放上一球冰淇淋，再撒上糖粉、 杏仁片和巧克力糖浆点缀即可。
还有堪比“炸鸡啤酒”的“糖饼啤酒”。跳出零 嘴圈子，而是和啤酒搭配的料理。
41 AGRAFOOD 2018 MARCH
A Youth Pioneer Group
2
3 1 The Youth Pioneer group that was dispatched to South Africa is working on localization activities with an export firm. 2 AFLO personnel were gathered and dispatched overseas last year in April to provide training. 3 Workers acquire task knowledge that will be used overseas during the OJT period. 4 aT pilot and AFLO enacted an assistance project in Italy, 2017. 5 Launching ceremony for the 3rd and 4th frontier group of Agrifood Frontier Leaders Organization (AFLO) at Intercontinental, Seoul on March 27. 6 Mi-ran, Lee, who is planned to be dispatched to Poland on April 1st, proudly presented the representative product of the export firm from which she received OJT.
1 4
There are young people working to expand exports of Korea's excellent agricultural products all around the world. They are the Agrifood Frontier Leader Organization (AFLO). We met with a member of the AFLO participating in the OJT prior to the third launch to learn more. 42 AGRAFOOD 2018 MARCH
Youth is most beautiful when taking on challenges. Miss Lee Mi-ran is putting this statement into action. Miss Lee became a member of the 3rd AFLO this year. She has been interested in agricultural food products ever since she was young while watching her father farm. She was also interested in foreign languages and thus majored in 5 Polish. "I have high expectations as I can utilize my major and my area of interest. I hope to contribute to the export industry of Korea." Miss Lee, who talked about her dreams with a positive tone, is receiving an OJT at Hyunjin Global Net, which is an agro-food exporter, for the entire month of March. She was able to gain various experiences from drafting documents for exports to on-site work and she said that such experiences changed her thoughts on exports significantly. "I believed that Korean agro-food products are great and that once we can find a route to export them, it would be very successful. However, through field experiences, I learned that there are various aspects to consider such as price and systems. I learned that exporting is not simple at all." Miss Lee Mi-ran said that she hoped to get used to the work as soon as possible to help companies and the agricultural industry.
the Polish market." She plans to study the market to see which products would be competitive in Poland and then find friendly buyers to export Korean products. She is currently thinking about sterilized bottled kimchi. She is confident that it is tasty, nutritious and hygienic, and 6 therefore will be competitive in the market. "I would like to do my part in expanding Korea's export market that focuses on China and Japan. My first country will be Poland." Miss Lee says that she has great anticipations for the new world that she will experience from April 1. She strongly recommended AFLO for young men and women who are interested in agro-food products and have knowledge on trading. Miss Lee explained her hopes that there will be more young men and women who will focus not only on Korea, but on the entire world.
Agrifood Frontier Leader Organization
Learning practical work through OJT Miss Lee Mi-ran is scheduled to depart to Poland on April 1. She will be in charge of the export work of Hyunjin Global Net, which was her OJT company, in Warsaw, Poland. "I studied Polish in Poland for one year, but the terminologies used in trading were different. I will continue to concentrate on studying Polish and pioneer
Number of dispatched personnels
100 for the 3rd dispatch (60 for 2nd)
Periods
Total of 3 dispatches/ (1st) April~June, (2nd) July~August, (3rd) September~November
Target countries
Diversification target nations (14 nations in 5 regions in 2017)
Operations
Market pioneering and language support for local market survey, local export market networking, discovery of new buyers, customs clearance test, and cooperative marketing
43 AGRAFOOD 2018 MARCH
Farm Tour
Leading company of the senary industry encompassing lotus root cultivation and processing and tourism
Healthy and crispy lotus roots レンコンの栽培・加工・観光を網羅、6次産業を率いる「農業会社法人トンバク（株）」
身体に良いさくさくレンコン
莲藕的第六产业(栽培、加工、观光)领军企业“农业公司法人DONBAK”
有益于健康的鲜脆莲藕
44 AGRAFOOD 2018 MARCH
The lotus root is nicknamed the 'treasure in the dirt'. It has a crispy texture, good taste, and is rich in vitamins, fibers and mucin, and therefore, people have been eating the root whole. In Milyang of Gyeongnam Province, which is the biggest production area of lotus roots that both taste good and are healthy, there is a farm that is leading the lotus root industry. We met with Kim Jong-soo, the CEO of Donbak, which is a farming company for lotus roots over an area of 13.2ha. After working in the agriculture distribution industry, Mr. Kim began farming lotus roots from 2014. He organized a cooperative unit with 30 farms and paved a stable production base spreading across 165ha. It is producing and distributing 2,500 tons of lotus roots annually, while also enhancing the value of Milyang lotus roots through processing and experience-based tourism programs. "As we have to harvest each and every lotus root by hand in the dirt from September to May, we spend a lot of money on wages. Lotus roots can only be stored for 10-15 days so we have to harvest them whenever needed in order to maintain freshness. That is why we began processing the product so that they can be stored longer and consumers can enjoy them more easily." Great taste of freshly processed lotus roots Milyang's soil is half-sandy soil and has excellent sunlight making it perfect for growing high quality lotus roots. Mr. Kim is planning to
Lotus root products are processed immediately after being processed giving it excellent freshness.
「泥の中の宝」とも言われるレンコン。
被誉为“泥中之宝”的莲藕口感鲜脆、
繊維質、ミューシンなどが豊富なため、
白等，是一种深受人们喜爱的根菜。在
サクッとした食感が魅力で、ビタミンや 昔から愛されてきた根菜です。味わい はもちろん、健康にも良いレンコンの
最大の生産地である慶南・密陽でレン コン産業をリードしている農家があり
ます。13.2㏊（４万坪）の規模でレンコ
ンを栽培するトンバク（株）の社長を務 めるキム・ジョンスさん。かつて農産物 の流通業をやっていましたが、２０１４ 年からレンコンの栽培を始めたキム社
長は、３０の農家や作木班を構成し、 165㏊（５０万坪）の規模に及ぶ、安
定した生産基盤も整えました。年間
2500tのレンコンを生産・流通しつつ、
加工や体験観光も並行することで密陽 産レンコンの価値を高めています。
「９月から翌年５月の間に収穫するレン コンは土の中で一つ一つ手作業でやる ので、人件費が高いです。レンコンの保
存期間は１０～１５日程度で短く、鮮度 を保つために需要に合わせて収穫しま
す。ですから、加工することで賞味期限 を延ばし、消費者が食べやすいように 加工しはじめたのです。」
新鮮なレンコンの加工食品、味も好評 密陽地域は半砂質土の上に日照時間
45 AGRAFOOD 2018 MARCH
味道上乘，富含维生素、纤维质、黏蛋 味道上乘、有益健康的莲藕最大产地庆 尚南道密阳，有个引领莲藕产业发展的 农户。其主人公就是DONBAK公司的 代表金钟秀，一个在13.2㏊（4万坪）土 地上从事莲藕农业的企业人。金代表最 初做的是农产品流通，自2014年起才开 展莲藕农业，与30户农户组建合作社， 确保了多达165㏊（50万坪）的稳定生 产基础。目前基地年生产、流通2500t 莲藕，并致力于通过加工与体验观光提 高密阳莲藕的价值。 “9月份到第二年5月份收获的莲藕需 要在泥土中人工采挖，这项工作非常 辛苦，因此需要花费大量人工成本。莲
Only the best products carefully picked are shipped to the market, while other lotus roots that do not meet standards are turned into processed foods.
expand the processing business to enhance the competitiveness of Milyant lotus roots known for its excellent quality and to substitute imports. Up until last year, he operated a small processing plant, but last year, he built a new lotus root processing factory in a 989㎡ building on top of a land area of 3,135㎡. The processing plant hs the latest facilities in accordance to the Hazard Analysis Critical Control Point System (HACCP) to produce safe processed lotus root products. It processes and treats an annual 1,500 tons including sliced frozen lotus roots, deep-fried frozen lotus roots, lotus root flour, lotus leaf powder, lotus root tea, lotus leaf tea, and lotus root snacks. Mr. Kim explained, "The main advantages are that they are processed immediately after being harvested from its production grounds giving it excellent freshness, and it does not have other distribution stages giving it good price competitiveness." He added,
が長く、高品質なレンコンの生産に有
藕的储存期限也很短，只有10~15天左
は、市場で優秀な品質を認められてい
需收获。所以，为延长莲藕的保质期、
利な条件を備えた場所です。キム社長 る密陽産レンコンの競争力と所得・代
替効果を高めるために、加工事業を拡 大する計画を立てています。
右，因此为保持莲藕的新鲜度，需要按 使消费者更容易吃到美味新鲜的莲藕， 我们开始了莲藕加工事业。”
それまでは小規模でやっていた加工工
新鲜的莲藕加工品味道备受好评
地に建築面積989㎡（299坪）規模の新
具备生产高品质莲藕的有利条件。为提
場ですが、昨年3135㎡（948坪）の敷
工場を設立しました。新工場は「危害
分析重要管理点（HACCP）」認証基準 に沿った最新の設備を備えており、安
心できるレンコン製品を加工します。レ
ンコンを用いた冷凍スライスレンコン・ 冷凍レンコン揚げ・レンコン粉末・蓮花 粉末・レンコン茶・蓮花茶・レンコンス
ナックなど、年間1500tのレンコンを加
密阳地区日照量充足且为半沙质土壤， 高在市场上因品质优秀广受认可的密阳 莲藕的竞争力与进口替代效果，金代表 计划扩大莲藕加工事业。 一直以小型加工厂规模经营的 DONBAK，去年在占地3135㎡（948 坪）的用地上建成了建筑面积多达 989㎡（299坪）的莲藕加工厂。加工 厂配有符合危害分析与关键控制点
Tasty lotus root recipes
Lotus roots salad
Ingredients Lotus root salad greens (lettuce, chicory, radicchio), 30g of lotus roots, dressing (1T almond, 1T walnuts, 4T olive oil, 1T balsamic vinegar, pinch of salt and black pepper) Instructions 1 Select salad greens as desired, cut into bite-size and place in cold water. 2 Slice lotus roots thinly and quickly parboil to maintain crispiness. 3 Make dressing by mincing almond and walnuts and add olive oil and balsamic vinegar and mix. 4 Add flavor with pinches of salt and black pepper at the end. 5 Remove excess water from salad greens and top with the parboiled lotus roots and finish with dressing.
46 AGRAFOOD 2018 MARCH
"sliced lotus roots and deep-fried frozen lotus roots can be prepared easily so there is growing demand in supermarkets, as well as for food ingredients." Mr. Kim said, "The lotus root processing was sized and standardized, while also diversifying the packaging units from 1kg to 15kg, making it possible to supply desired products whenever needed." He added, "We received HACCP and US FDA approval and so we are planning to focus even more on exports to China, USA and Canada." Furthermore, we are planning to expand the lotus growing grounds on an 8.4km path connecting the Milyang Lotus Flower Complex to Gasan Reservoir and Wiyangji by 2020 to create a popular tourist attraction.
工しています。
（HACCP）认证标准的最新设备，生
ンをそのまま加工するので鮮度が高
作切片冷冻莲藕、油炸冷冻莲藕、莲藕
キム社長は「産地で収穫されたレンコ く、なおかつ流通を省くことでリーズナ ブルな価格にできたのが最大のメリッ ト」とし、 「スライスレンコン・冷凍レン コン揚げなどは手軽に調理できるの
で、スーパーでの販売だけでなく、食材 用や食料としても需要が大幅に増加し ています。」と話しました。
また、 「レンコンの加工量を規模化・規
格化し、パッケージを1㎏から15㎏まで 揃えており、お客さまの様々なニーズに 対応しています」とし、 「HACCPに引き 続きFDA認証を取得し、中国やカナダ
などへの輸出も増やしていきます」と話 しました。
なお、２０２０年までに密陽蓮花団地
で佳山貯水池と位良池を繋ぐ8.4㎞の
歩道沿いに栽培量を増やして観光スポ ットにする計画です。
产安全的莲藕加工产品。利用莲藕制 粉、莲叶粉、莲藕茶、莲叶茶、莲藕小吃 等，年加工量为1500t莲藕。 金代表表示， “在莲藕产地收获后马上 加工，新鲜度高，没有其他流通环节， 价格竞争力优秀，这是我公司莲藕产品 最大的优点”， “切片莲藕、油炸冷冻莲 藕等可轻松烹饪，大型流通超市与用 作食材和食品原料的需求都在大幅增 加”。 金代表还说， “莲藕加工量实现规模 化、规格化，包装单位也多样化（1㎏ ~15㎏），可以随时提供顾客想要的商 品”， “继HACCP之后，我公司计划取 得美国食品药品管理局（FDA）的认 证，并加快向中国、美国、加拿大等国 家的出口步伐”。与此同时，公司还计 划于2020年前在密阳莲花园区连接佳 山水库和位良池的8.4㎞环林道上扩大 莲花栽培，建成莲花观光景点。
Lotus root processing procedure
Donbak Co., Ltd. Address 123-4 Daeseong-gil, Bubuk-myeon, Milyang, Gyeongnam Inquiry +82-55-353-2241 Homepage donbak45.cafe24.com
Lotus roots are cleaned for the first time and then sorted and peeled, followed by the second bubble cleaning. They are sliced to a thickness suitable for processing. They are steamed or dried according to the processing purpose and then packaged.
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Q
I work at a health supplement manufacturer. My firm would like to register our health supplement product for export to China. I heard that aT has a localization assistance program. Can my firm apply to get benefits from that program?
A
aT is running a localization assistance project to solve the difficulties encountered in the import and export process of Korean agricultural products and to improve export and import conditions. We also support up to 90% within the limit of KRW 10 million for the labeling production and registration required for foreign export. For companies (importing) exporting to China, registration for consultation for non-tariff barriers is also available. This will help you create labels that comply with local laws and regulations.
Q A
How can I apply for aT’s localization project?
Non-tariff barriers advisory, labeling applications for localization, and trademark applications can be filed online (global.at.or.kr). Packing package localization and buyer-specific support need to be registered through the e-mail of a foreign branch office.
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