MIRYANG, Dec. 29 (Korea Bizwire) – Workers at a factory in Miryang, South Gyeongsang Province, are seen drying agar (hancheon) on racks during a Wednesday afternoon.
Hancheon, or agar, a food derived from processing Gelidium elegans seaweed, has gained popularity as a dietary choice due to its abundant dietary fiber and low-calorie content.
The production process involves boiling water, freezing it for approximately a month, and then melting it to create agar. Originally known as ‘umo’ or ‘umocho’ for its resemblance to ‘cow’s hair,’ it later evolved into ‘umu.’
Legend has it that a monk, upon tasting the dried umu, likened its flavor to “the cold air (“han”) of the sky (“cheon”) on a cold winter day,” leading to the name Hancheon.
In English, both hancheon and Gelidium elegans are referred to as agar, a term borrowed from Malay, translating to “jelly” in the local language.
Miryang boasts three essential factors for agar production: temperature, terrain, and water quality, all of which it possesses abundantly. The city’s interior, encircled by mountains like Mount Guman, experiences significant temperature variations—ideal conditions for producing high-quality agar.
The substantial temperature difference between day and night in Miryang facilitates the freezing and melting processes crucial for agar production, contributing to the city’s 100-year tradition as a leading agar producer in Korea.
Agar, a favored low-calorie diet option, is rich in soluble fiber, helping to prevent constipation and, notably, high blood pressure. Its potassium content facilitates sodium excretion, promoting stable blood pressure, improving blood circulation, and preventing arteriosclerosis.
Additionally, agar helps prevent osteoporosis due to its calcium content, which is approximately 15 times higher than that of milk.
Image credit: Miryang City / photonews@koreabizwire.com
