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The hallmark of Korean cooking is the use of the natural foods in appealing ways. Seaweed, which is now domesticated, that is to say raised on farms jutting out into the sea, supplements food that is raised on land. Containing iodine and a host of other minerals and with a flavor reminiscent of an ocean breeze, the fried kelp (laminaria japonica) with a light sprinkling of sugar is an example of the culinary ingenuity of the Koreans.

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  • Da Shima Twigim
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  • The hallmark of Korean cooking is the use of the natural foods in appealing ways. Seaweed, which is now domesticated, that is to say raised on farms jutting out into the sea, supplements food that is raised on land. Containing iodine and a host of other minerals and with a flavor reminiscent of an ocean breeze, the fried kelp (laminaria japonica) with a light sprinkling of sugar is an example of the culinary ingenuity of the Koreans.
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abstract
  • The hallmark of Korean cooking is the use of the natural foods in appealing ways. Seaweed, which is now domesticated, that is to say raised on farms jutting out into the sea, supplements food that is raised on land. Containing iodine and a host of other minerals and with a flavor reminiscent of an ocean breeze, the fried kelp (laminaria japonica) with a light sprinkling of sugar is an example of the culinary ingenuity of the Koreans.
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