The strip brown seaweeds are dried in the sun without the processing. It is a brown algae and has brown color. For the part get shined, it has green color.

It is known as good food to clear a salary man or student's mentality(blood) who are doing much mental work and growing young people and to help woman's recovery in postpartum care due to abundant mineral, iodine and calcium.

From "Delicious Cooking Guide"

‘Cucumber paste and unpolished rice’ are a delicacy to be made easily in summer. Instead of frying a rice, mix a rice with fried cucumber and fine anchovy. Therefore, it is not necessary to intake excessive oil and the taste of fried and crunched cucumber are well matched with a rice.

A winter grown cabbage with perilla soup is delicious one harmonizing soft cabbage taste and savory perilla taste. Perilla reduces a cholesterol and strengthen the bloody vessel as it has plenty of essential fat acid useful to our body. Sweet pumpkin is summer-vegetable having abundant beta carotin, vitamin C and E.

Vitamin C of sweet pumpkin is wrapped with starch matter therefore the loss from boiling is small. It is better to cook a sweet pumpkin as a peel and whole because green peel has rich of nutrient. A bladder cherry red pepper has plenty of vitamin C. If fried quickly on a strong fire, color, smell and nutrient are not lost.

1. To cook cucumber paste and unpolished rice, 4 bowl unpolished rice, 1 cucumber, 4 spoon fine anchovy, 1 tea spoon minced ginger, 1 tea spoon minced red pepper, 2 spoon mirim•soy sauce, pepper and 2 spoon sesame oil are required. Peel cucumber's uneven skin, cut into 8 slices, core soften seed part and cut with 1cm die shape. Put minced ginger and red pepper into sesame oiled fry pan, fry them on the light fire to make a smell, put cucumber and small anchovy, fry them quickly on the strong fire and season with mirim, soy sauce and pepper. Put unpolished rice into a big bowl, pour fried sauce and mix with a scoop slightly.

2. 1/2 bunch of winter cabbage, 5-7 anchovy for soup, 2 spoon fermented soybean paste, 3 spoon minced spring onion, 1 tea spoon garlic, 2 spoon perilla, 1/2 tea spoon salt•sesame•sesame

After wash winter cabbage clearly, boil it slightly, squeeze the water and cut in 2-3cm length. Mix this with soybean taste, minced spring onion, garlic, sesame, salt and sesame oil with fumbling. Pour 4 cup water and anchovy for soup into a pot and boil to make a soup. Put winter cabbage into a soup and boil it.

3. Sweet pumpkin adzuki is made with 1/4 sweet pumpkin, 3 spoon adzuki, 1 leaf sea tangle(5×5?), 2 cup water, 2 spoon yellow sugar, 2 spoon mirim•soy sauce, 1 tea spoon ginger juice and salt. Put 1cm square sea tangle for soup and adzuki and boil with water. Remove only rough area of sweet pumpkin with knife, cut it with proper size and put into the pot boiled adzuki. Put yellow salt, mirim, soy sauce, ginger juice and salt and hard-boil until sweet pumpkin gets soften and almost no water is inside.

4. Mixed twisted red pepper
200g twisted red pepper, 1/4 cup powdered glutinous rice and seasoning sauce(1 spoon soy sauce + 1/2 tea spoon pickled shrimp+1tea spoon garlic +1/2 spoon minced red pepper+1/2 spoon minced spring onion+1/2 spoon sesame oil +sesame as a whole) are required. Wash twisted red pepper clearly, put it into vinyl pack as it is wet and mix with powdered glutinous rice. Put twisted red pepper into hot steam pot and boil until it gets damp. Prepare seasoning sauce and mix with boiled red pepper slightly when it is still hot. Altari moo kimchi(pickled radish) is a good garnish with this food.

(Yang Ji, Lee, Author of "Easy healthy dinner table")