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Food is the fuel for life, but it is also a pleasure of life.
Our goal is to delivery foods should be as good for you as they are delicious.

What is the Seaweed(Laver)?

'Seaweed' is a colloquial term and lacks a formal definition.


Laver(Seaweed) UK: /ˈlɑːvə/ US: /ˈleɪvər/ is an edible, littoral alga (seaweed). In Wales, laver is used for making laverbread, a traditional Welsh dish.


Laver as food is also commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as slaking. It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is purple laver (Porphyra umbilicalis).


Seaweed is also consumed by coastal people, particularly in East Asia, where it is known as zicai (Chinese: 紫菜; pinyin: Zǐcài) in China, nori (海苔) in Japan, and Gim (김) in Korea.


Choose a snack that will improve your taste buds and health.

How to cultivate Seaweed and make?

In order to cultivate Seaweed(Laver), the sea and the river meet, the nutrients are high, the water depth is low, the difference between the tides is large, and in winter, the water temperature should be maintained between 2 and 6 degrees.


In Korea, we cultivate Seaweed(Laver) professionally.

It has been cultivated for hundreds of years in Korea's western sea, which is suitable for the conditions. From November to the end of April, we will harvest the Seaweed(Laver) that were grown in the net in October.


The quality and taste of Seaweed(Laver) grown in early February are the best. The harvested Seaweed(Laver) is created in the same way as paper.

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