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2 김 국내 유통 도매 가격 김 1 개 진공 패킹 6 장 (50g) x 5 개 = 30 장 ( 250g) 도매 가격 : 3,900 원 소매가격 : 4,500 원

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4 Origin of Laver In the literature, laver (gim) was first mentioned in Gyeongsangdojiriji, which suggests that the laver has started to be enjoyed from the early Joseon Dynasty in Hadong, Gyeongsangnam-do. Gyeongsangdojiriji is an ancient geographic text published by Ha Yeong, the governor of Gyeongsang Province at around 1424–1425. The book was published 508 years ago, which suggests that laver had been collected and used as a food ingredient way before that. Another historical literature, Donggukyeojiseungnam, indicates that laver was collected in Gwangyang, Jeollanam-do, as a local specialty. Donggukyeojiseungnam is a revised and augmented version of the survey of the national geography of Korea published by Nosasin et al. according to the order of King Seongjong, the ninth king of the Joseon Dynasty (1469–1494). In addition, Samguk Sagi, a historical record of the Three Kingdoms of Korea, suggests that people ate laver since the Silla period. If it were true, this means that laver has been used as food for more than a thousand years in Korea. Looking at the history of laver in Japan, a historical book entitled “Badachaso” written by Dr. Daebanggang indicates that Japanese people started eating laver from the early Edo period. It was approximately 350 years ago, which appears likely that laver was introduced to Japan by the Koreans. According to the law completed in A.D. 701, 29 kinds of seafood were recorded to be taxable items, and 8 of them were seaweeds, which claims that laver is consumed as food since that time. Laver, or “gim” in Korean, was called “haeui” or “haetae,” and “haejo” and “jachae” in Japan and China, respectively. Its current name “gim” is said to be named after Kim Yeo-ik’s surname, the person who was known to start cultivating and promoting laver after he settled down in Gwangyang in 1640, which was about 360 years ago. According to a legend, he was wandering around the sea, looking for something to eat. He found laver growing on the rocks and wooden pieces in the shallow water of the ocean. He collected and ate them. As it was tasty and made him feel full, he started to put its branches in the water to gather more laver next time. Several people say that it was how the cultivation of laver had begun, which was developed later on. As the cultivation of laver has been developed and improved, its branches became bamboo net and finely-woven net, and later on, it has expanded into the current laver cultivation business. Korea, Japan, and China were almost the only countries that use seaweed, such as laver, kelp, etc., as food until the 21 st century. Origin of Laver

5Us Green Co., Ltd nutrient Niacin 3.50mg Natrium mg Protein 6.00g Saccharinty 41.50g Retinol 0g Carotin 0g Vitamin A 0g Vitamin b1 0.07mg Vitamin b2 0.19mg Vitamin b6 0.01mg Vitamin c 7mg Vitamin e 6.75mg Dietary fiber 4.75g Zinc 1.73mg Folate mg Phosphorous mg Lipid 0.30g Iron 20.00mg Potassium mg Calcium mg Cholesterol 0mg Ash 29.0g Please compare the farm-raised gim and wild. farm-raised gim wild

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