CONTENTS
2018 Vol. 268
www.kfoodstory.com
February 2018
Promising K-Food in 2018
February 04
THEME in Japanese & Chinese Korean food products have the advantages of delicious taste, good quality, and high food safety. They are becoming increasingly popular in overseas markets. In this issue, Korea Agrafood would like to introduce you to Korean products that are expected to receive great attention from foreign consumers this year.
Explore, Eat, Enjoy Yum Yum K-Food
10
40
SPECIAL I in Japanese & Chinese aT (Korea Agro-Fisheries & Food Trade Corporation) announced winners of a video contest the agency organized for foreigners under the topic “My Favorite KFood.” Let’s take a look at the clips that received the top prizes.
How about Giving K-Food as a Present for the Chinese New Year?
34
30
COVER 14
SPECIAL II
in Chinese
Korea Agrafood recommends Korean products that can make great gifts for the Chinese New Year.
22
in Japanese
Enjoy Red, Gold, and Green Kiwis
26
Hop On, Hop Off the
PyeongChang City Tour
KIWI
ASIAN CHIVES
in Japanese
Eco-friendly Asian chives from Hadong successfully enter the Japanese market.
Fresh Food Photo by Park Jong-hee of JH Photography
Asian Chives
from Korea Gain Popularity in Japan
Golden yellow Hangwa color, Yuja tea Mini-sized Sweet bell Potato pepper, Raon New Year’s Tteok-galbi Dish, Tteokguk
Vol. 268
Korean satsumas, Hallabong, and kiwis are produced in greenhouses on Jeju Island, a World Natural Heritage Site, all year round, but the main harvesting season is from November to February of the following year.
18
SATSUMA & HALLABONG
Processed Food
in Chinese
Satsumas and Hallabong are favorite fruits of many Koreans in the winter. Both types of citrus are also popular with foreigners. Farming Cooperative Jeju Citrus Village exports them to Hong Kong and ASEAN countries.
30
GRAIN POWDER STICK in Japanese
With grain powder sticks, you can enjoy a delicious meal as conveniently as if you were having instant cocoa from a pouch.