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
Suwunjapbang Menu
- Written in the early 1500s by Kim, Suwunjapbang is the oldest cookbook in Korea and contains a total of 122 recipes that reveal the lesser-known food culture of upper-class Andong residents.
Yu Jeong-im Whole Cabbage Kimchi
- Low-sodium kimchi made by Food Grand Master No. 38, Yu Jeong-im, with locally sourced ingredients. The salt content is reduced with the use of two highly acidic fruits, magnolia berry, and green plum.
Cotton Baenaet-Jeogori
- The shape of pine nuts means driving away devils as well as praying for longevity and prosperity. This product is made with the cotton internationally certified to be eco-friendly.
Jjikji
- An exquisitely crafted seal that blends the sophisticated look of metal with a Korean aesthetic. Also available via custom order (upon request).
Tableware for One
- This is brassware made by a Korean craftsman who has kept the traditional casting method alive for four generations.
Birdy Fruends
- Informs readers about the diversity of life forms in the forests of Jeju Island, a UNESCO Biosphere Reserve, through a team of characters that are each an endangered species.
Clothes of the Wind
- A dress first showcased at the 1996 Paris Pret-a-Porte finale, where designer Lee Young Hee debuted. “Clothes of the Wind” was uniquely designed with a multicolored, brush-dyed skirt and well represents the beautiful curvature of hanbok dresses.
Pungjeongsagye Chun, Ha, Chu, Dong
- Brewed by fermenting a yeast made by crushing, making a paste out of, and shaping mung beans for at least 100 days.
Donghae Gijeong Fermented Rice Cakes
- A naturally-fermented rice cake that can be frozen and, therefore, kept from spoiling in the summer. Made by fermenting a mixture of rice powder and makgeolli, it is soft and delicious.