Guamegi
Guamegi is a dried mackerel pike that was freshly caught from clean sea and kept in frozen state at -10℃ until December, when it is subjected to repeated freezing and defrosting process in natural conditions by hanging it outside. It is an old royal cuisine with high protein content that is both delicious and high in unsaturated fatty acid, such as EPA and DHA.
Rock seaweed
The reason why the East Sea’s seaweed is so well-known is due to its narrower and longer leaves than seaweed from other places, and also to its rather chewy texture when used in a soup. The fact that they are grown in natural conditions of deep, clear and clean sea, which also has a very good flow of tidal currents, contributes to such characteristics of the seaweed.
Pidegi (half-dried cuttlefish)
Pidegi is a half-dried (about 70%) cuttlefish from clear and clean sea waters of the East Sea, dried by the fresh ocean wind of the region. It contains adequate amount of moisture, and produces taurine and betaines, resulting in softer texture and tastier flavor. It also has unique smell when it is roasted due to its taurine content
Janggi Bokbunja
Bokbunja (wild berries) is a healthy specialty of Janggi-myeon, Pohang, that helps with kidney functions. It is also good for sexual function, nocturnal enuresis and diabetes, and is produced in the period between the end of May and the end of June.
Chunglim Leek
Popular healthy vegetable for its richness in numerous minerals and iron, that has wider and thicker leaves and less fiber. It also has stronger scent than other regions’ leeks. Greener and softer leeks are better suited for cooking and when purchasing a leek, one must choose the one with more white stem portions near the root. More white portions, better it should taste.
Gokgang Spinach
Spinach is an old traditional specialty of Pohang region. In 1993, the National Agricultural Products Inspection Center awarded it a certification of quality for the first time in the whole country, leading to it being sold at premium prices around the country. This chemical-free spinach possesses higher sugar, vitamin B and mineral contents than any other vegetable, giving it a noticeable taste.
Yakjeon Sesame oil
Not too greasy, it has a little bit sour aftertaste with unique scent and flavor. When the bottle is flipped upside down, the sediments do not get stuck at the bottom of the bottle, and being produced using the traditional compression method, it has a rather thick and savory taste.
Yeongil Pyogo mushroom
Pyogo mushroom is cultivated in Gigye-myeon, with its clean water and on its good quality soil. It is a type of mushroom with great taste and high quality, produced by attaching them to the oak tress of Jukjang-myeon.
Youngji tea
The name of Youngji mushroom means ; ‘Produces exquisite effects inside the body’. Youngji tea is brewed from this mushroom mixed with jujube and licorice root, resulting in a healthy tea with slightly bitter and subdued taste.
Jukjang Mountain apple
Jukjang Mountain apples are produced in mountainous regions at 300-600m above the sea level using nearby clean water from Yeongcheon dam. They are grown in surroundings without pollution but with clean air and environment. During their ripening process they are exposed to large temperature differences between day and night, leading to firm and juicy pulp with high sugar concentration, that is to say superior quality and better tasting apples.
Kale granule
This is produced from ingredients grown from fertilized compost without any use of agricultural chemicals. High quality vegetables produced in state-of-the-art facilities using uncontaminated underground water are used in this product. This is the reason why it has such high content in nutrition. In addition, through development of wider variety to accommodate for modern people ever diverse taste, it manages to make our ordering process more pleasurable.
Pohang Haemaji (sunrise) bread
This is a well-known bread from Pohang baked from hand shaped dough. It is also the officially designated food for the new millennium Homigot Haemaji (sunrise) festival. When it has just been taken out of the oven on the griddle after baking, its outer skin is crisp just like a biscuit and it does not stick to one’s hands that easily as it was baked using perfect temperature and dough. As time passes, it gets more moist leading to softer texture, and the true, unique profound flavor of this bread, that one can not encounter while it is too warm, can be experienced at this point. It can also be stored frozen and consumed frozen just like an ice cream. Finally, despite the absence of preservatives it manages long expiry dates, meaning longer time to enjoy this wonderful and unique Haemaji bread.
Raw whale meat
Whale meat has varying taste depending on which part of the whale it belonged to. Since 1986, whaling has been banned in order to protect extinction-threatened whales, leading to closure of many restaurants specializing in whale meat except very few. Whale meat has such varying color and flavor that some say that it has twelve different flavors. Oilier than tuna but unlike raw fish, it has outstanding taste of beef and high quality fish combined. The scent of boiled or roasted whale meat is stronger than raw meat, and hence first timers to whale meat are encouraged to eat fresh raw whale meat mixed with seasonings, such as sesame oil and pear, just as they would with raw beef.
