How a rare #seaweed is harvested and shipped to #MichelinStar #restaurants worldwide.

How a Rare Seaweed is Harvested and Shipped to Michelin Star Restaurants Worldwide

Pulling mossy green threads by hand is the only way to harvest this unique seaweed. After hours of washing, shaping, and drying, they are transformed into one of South Korea's rarest seaweeds. When Chuan Son started her business, this rare seaweed was mainly harvested and eaten raw by locals in the Saan region. However, turning this small industry into a thriving business presented several challenges.

Chuan Son worked tirelessly to get this earthy and sweet seaweed to people outside the region. Her aim was not just to reach any consumer but to introduce this unique ingredient to the culinary world's biggest players, including Michelin Star restaurants. All of this was accomplished while navigating unpredictable harvests and rising prices.

Keywords

• Mossy green threads
• Hand harvest
• South Korea
• Rare seaweed
• Chuan Son
• Saan region
• Culinary world
• Michelin Star restaurants
• Unpredictable harvests
• Rising prices

FAQ

Q1: How is this seaweed harvested? A1: The seaweed is harvested by pulling mossy green threads by hand, which is the only method currently available.

Q2: What process does the seaweed undergo after harvesting? A2: After harvesting, the seaweed undergoes hours of washing, shaping, and drying before it is ready for use or sale.

Q3: Where is this seaweed initially harvested and consumed? A3: This rare seaweed was initially harvested and consumed raw by locals in the Saan region of South Korea.

Q4: What challenges did Chuan Son face in expanding her business? A4: Chuan Son faced challenges including navigating unpredictable harvests and rising prices.

Q5: Who are the target consumers for this rare seaweed outside the Saan region? A5: The target consumers are the culinary world's biggest players, including Michelin Star restaurants.