‘Gijang Dasima’, First Export to Japan with Excellent Marketability

Japanese Buyer Praises 'Hakodate Dasima'

[Asia Economy Yeongnam Reporting Headquarters, Reporter Yoon Yoseop] Gijang kelp has been exported to Japan for the first time, receiving love calls from Japanese buyers by boasting excellent product quality.

According to Gijang-gun on the 16th, Gijang seaweed has long been widely recognized for its product quality and excellence both domestically and internationally, and has been exported extensively to Japan, North America, and other regions. However, in the case of Gijang kelp, there had been no export records to Japan due to differences in food ingredient usage and buyer-required specifications compared to domestic standards.

The Gijang kelp industry is currently facing difficulties with natural drying due to a lack of drying sites.

Amid these circumstances, a fisherman in Gijang introduced mechanical drying facilities and exported 21 tons to Japan at the end of last year, achieving export sales of $200,000. Japanese buyers praised the exported Gijang kelp as top-quality, comparable to Hakodate kelp from Japan.

In Japan, kelp produced in Hakodate, Hokkaido, and Rishiri Island (利尻島) is evaluated as the highest grade. Kelp, along with katsuobushi, is treated as a representative ingredient of modern Japanese cuisine. Hakodate kelp is known for its strong umami and sweetness, while Rishiri kelp is known for its clean and elegant taste.

A Gijang-gun official stated, “In Japan, not only the type and quality of kelp but also the external specifications are evaluated very strictly,” and expressed expectations that “the export volume of Gijang kelp will gradually expand in the future.”

This content was produced with the assistance of AI translation services.