Delicacy of winter season as health food full of the aroma of sea
Seasweed fulvescens is the best delicacy of winter season produced only in the coast of South sea from mid December to late February every year. 'Maesaengi' is seafood grown only in clean sea meaning pure Korean for 'collecting fresh moss'. Although it was only available in winter, this natural food can be frozen to store all year round.
Classification of Seaweed Fulvescens
- Seaweed fulvescens is seaweed under Chlorophyta - Chlorophyceae - Ulvales - Fulvescenes.
Environmental Conditions and Seaweed Fulvescens and Farming Status in Wando
- Water Temperature: Natural seedling (17℃) , Harvesting (Under 5-10℃), End of season (14℃)
- Natural Seedling (September-Early October): Install 3-5 folds of seedling fields in gravelly field of tideland in natural habitat of seaweed fulvescens.
- Transplantation to Nurturing Land (October-Early November): Distribute to nurturing land when light green color appears.
- Harvesting (December-February): Collect twice during early seedling
Substances and Effect of Seaweed Fulvescens
- Rich contents of calcium and iron are effective in promoting growth of children and preventing osteoporosis.
- Has superior nicotin nutralizing effect and contains high content of dietary fiber.
- Lowers blood cholesteril level, neutral fats and LDL and increases HDL.
- Contains 3 times higher aspartic acid than bean sprouts, hence recommended as ingredient of hangover soup.