KOREA
PREMIUM
Buncheong Teaware
This plate and teapot are set in a single tone to achieve uniformity, while the tone of each tea cup varies, making them the focal point of the set.
PRODUCT DETAIL-
- Excellent cultural
Product Program -
The Excellent cultural Product Program grants the “K- RIBBON” mark in the shape of a traditional Hanbok knot to excellent cultural products that possess Korea's unique cultural values. It is aimed at creating a “Korea Premium” concept through systematic management and brand marketing activities
- Excellent cultural
Excellent
Cultural
Products
IN KOREA
Songdam Chueotang
- Chueotang that uses a patented “wicker tray” technique to remove loach flesh and boil it in an iron cauldron. Has a savory, mild taste.
Modified hanbok pants
- A variation of the traditional foursectioned pants. They have the voluminous fit of hanbok pants while also featuring several modern details (pockets, hook, etc.) for the user’s comfort.
Ollim
Double-Collar Coat
- Durumagi-style coat with the modern interpretation on various types of traditional Hanbok collars. Features modern dropped shoulders with a loose fit and broad sleeves.
Blue-and-White Porcelain Incense Jar
- Incense jar made by a master craftsman taught by intangible cultural asset Ahn Dong-o and master craftsman Han Chang-moon. In the past, people burned incense to celebrate good news in their family or pay respects to their ancestors, while scholars would also add fragrance to their clothes. The artists hope that the incense inspires the user to consider the manners of virtuous scholars and be more courteous towards others in these hard times.
gravel vase
- This product is designed to fit modernity through a soft texture of pebbles, create soft flow of the lines and a mystique color.
Reading Glass with Letter Opener Handle
- Traditional chrysanthemum and arabesque patterns are used to design the frame which wraps the transparent lens. This product can be used as a letter opener as well as a magnifying glass.
BLACK SOYBEAN BAMO SALT SAUCE
- Soy sauce made by soaking clean Korean black beans for one day, after which they are boiled in an iron cauldron for three hours and then steamed for three hours. Beans are crushed and finely diced, dried for two weeks, and then soaked in bamboo salt water (20% salinity) nine times with soybean blocks that have been fermented for two weeks. Fermenting is done for at least one year in two increments.
Ottchil Wooden Cup
- Colorful wooden cups finished with antibacterial, antiseptic and deodorizing Korean lacquer. The compact size allows for portability and convenient use by children and adults alike.