Jangheung Shiitake
Jangheung shiitake mushroom, grown in the sea wind and morning mist of Tamjingang River, is being produced in the traditional way of growing on pine trees. It has acquired the geographic indication award, eco-friendly certification and international organic certifications (USDA, EU and JAS).
Jangheung Musan Laver
Jangheung Musan laver is produced without using hydrochloric acid. It is produced in the eco-friendly method of exposing laver to the sunlight and air and therefore it has deep taste and flavor.
Small Octopus
Small octopus is caught in the tough and fine mud flat of Deuknyangman Bay from the coast of Hoejin-myeon to Sumunhang Port of Anyang-myeon. The small octopus in this region has dull color, thin legs, and chewy and sweet taste.
Korean Beef and Jerky
Cows grown in the clean region of Jangheung have higher contents of essential fatty acids compared to those from other regions and excellent chewy texture. Jerky made by drying high quality Korean beef has clean and tender chewing texture.
Cheongtaecheon
Cheongtaecheon, meaning the 'coin-shaped tea with blue moss', is also called 'money tea' or 'jeoncha' for its shape resembling yeopjeon (ancient Korean coin). This fermented tea has been developed in Jangheung from the period of Three States through the modern times. It has mild and gentle taste.
Hovenia
Hovenia of Jangheung shares about 37% of the nationwide production. It is popular among many for its invigoration of liver functions and detoxifying effects.
Korean Dendropanax
The cultivation area of this specialty produce is being expanded in Jangheung. It reinforces immunity, improves liver functions and has anti-cancer and antibiotic effects. Korean dendropanax extract or soybean paste fermented by using Korean dendropanax has attracted the attention.
Eco-Friendly Rice 'Areumi'
This eco-friendly rice brand has been listed in the 'top 10 high quality rice brands of Jeollanam-do'. The rice is especially glutinous when cooked and is rich in amino acids for thick savory taste.
Seaweed Fulvescens
This green seaweed known to be rich in chlorophyll has unique flavor and taste. It is produced in December through February of the following year. It is also called 'Maesan' or 'Maesantae' in some regions. Jangheung seaweed fulvescens has soft and rich taste.