SEOUL, April 13 (Korea Bizwire) – Seaweed has been hailed as the next superfood by the Western media as of late, drumming up a great amount of interest for its health benefits, but sales of the plant have been decreasing for some time in South Korea along with the drop in rice consumption, and the government is trying hard to help seaweed regain its rightful place on South Korean tables.
The Ministry of Oceans and Fisheries (MOF) said yesterday that the National Institute of Fisheries Science has successfully developed seaweed-based snacks without the fishy smell that is off-putting to some.
The seaweed snacks will be first introduced to the public at this year’s Wando Seaweed Expo, which will be held from tomorrow until May 7.
The consumption of seaweed has decreased alongside that of rice, according to the MOF.
Seaweed has traditionally been eaten as a side dish along with rice, but the latest effort by the MOF to encourage consumption of seaweed will challenge the public perception of what was once a much-loved side dish in South Korea by introducing a variety of snacks, rice cakes, and bread all made with seaweed.
Years of research allowed the National Institute of Fisheries Science to preserve the nutrition of seaweed while getting rid of the fishy smell.
Kang Jun-suk, an official from the institute, said, “As the number of single households increases, demand for simple dishes is also growing.
“By producing a variety of seaweed products, I hope we can encourage consumption of marine products and help increase the incomes of those in the industry.”