Make a Healthy Dining Table
with Natural Seasonings
Seasonings enhance a dish’s flavor. That is why seasonings, along with salt and sugar, are a must have item in the kitchen. Many people put seasonings in when cooking so that the food tastes better. Koreans often call seasonings “Magic powder.”
But when the news spread that artificial seasonings, particularly with MSG, are not good for our health, many people started to reduce the usage of such seasonings. Due to this trend, natural seasonings are now coming into the spotlight.
Natural Seasonings Top4
Cooking Essence, Yeondu
In contrast to many other products, Yeondu is not a powdered product but a liquefied seasoning. Powdered products easily become lumpy and often make the dish color murky. But liquefied seasonings retain their taste and color and let the ingredients keep their texture. What’s more, Yeondu is made of beans put through a three-step process of natural fermentation.
Thank to these points, the Spanish newspaper El Periodico de Catalunya chose Yeondu as a promising food for the 2013 summer season. The product also received positive responses from famous European chefs who participated in the 2013 Korean Culinary Lab.
Luxurious Packaging, Matseonsaeng
It took a group of experts, including Hansik (Korean cuisine) chefs and food technicians, five years to develop this natural seasoning with a pure flavor. The virtue of Matseonsaeng is the savory taste. The secret lies in the proportion of the natural ingredients - yeast and rice powder.
Matseonsaeng is convenient to use as it comes in glass bottles whereas the majority of other products are packaged in pouches.
The most popular flavor is Tea Bag for Anchovy Broth. It is a pyramid-shaped tea bag made of cornstarch and filled with Korean anchovy, kelp, and other ingredients. Just put this tea bag in the boiling water and you can make a flavorful anchovy broth that is perfect as the base for Doenjangjjigae (bean paste stew) or Kalguksu (noodles cut from wheat-flour dough).
Natural Seasoning Sandeulae
With 38 years of history, Dasida is a representative seasoning brand name in Korea. To follow the healthy food trend, Dasida removed all MSG (monosodium glutamate), chemical ingredients from its products and added fermented peptide, high quality fermented anchovy sauce, yeast extract, and sun-dried salt. This product is Sandeulae. One of the bestselling flavors is Korean Beef. It naturally enhances the flavor of dishes. Another popular flavor, Korean Seafood, is good when you want to cook a spicy yet clean-tasting dish. The list of ingredients for this seasoning includes crab, shrimp, warty sea squirt, squid, anchovies, mussels, bean sprouts, onion, radish, shiitake mushroom.
Tagatose Instead of Sugar
Tagatose is a functional sweetener made with natural sugar. It contains 1.5㎉ per gram, which is one-third of the calories in sugar. The glycemic index of Tagatose is three. This figure is only 5 percent of the glycemic index for sugar. Thanks to these virtues, Tagatose is actively exported to the US and receives positive responses in Europe as well. Tagatose has an especially large potential in northern Europe. Only a few companies there offer functional sweeteners, but the number of restaurants and stores that indicate a dish’s Glycemic index on the menu is rapidly increasing.
Tagatose is produced by CJ Cheiljedang. The company carried out extensive research for seven years to make possible the massive production of the functional sweetener. The product has obtained FDA GRAS (Generally Recognized As Safe) and EU Nover Food (European Food Safety Authority) certificates.
Park Sung Eun firstname.lastname@example.org
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