What is traditional laver?
Seasoned laver and seasoned laver that are generally eaten are all traditional laver.
Conventional laver is characterized by its thin thickness, soft texture, and a bluish-green color when roasted.
* Use of West Sea raw material
The raw grass produced in the sea of the west coast from January to February is stored and stored at the optimum temperature of -18°C to maintain the same taste and quality throughout the year.
* No desiccant!
With the process of Gomgom Gwangcheon Lunchbox laver, you can enjoy it crispy even without desiccant.
