Making agar in S. Korea
Women monitor agar, known as "hancheon" in Korean and "kanten" in Japanese, drying in the sun in the southeastern city of Milyang on Jan. 5, 2023. Derived from red algae, hancheon is chiefly used as an ingredient in desserts throughout Asia. To make good hancheon, boiled seaweed is repeatedly frozen and thawed in cold weather and then dried gradually during the winter season. (Yonhap)
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