The Spring Flavors of Taean
A Refreshing Taste That Will Cool You Down
In March and April, the clams in Taean become very juicy and plump. Clams promote blood cell production and cell down the body, making them especially beneficial for those who have high body heat or suffer from severe headaches.
Once You Have a Taste, You’ll Keep Asking for More!
In Taean, marinated crab is made using only the female crabs that are freshly caught in the spring and that are filled with eggs, based on a traditional secret recipe. The plump meat has no unpleasant odor and has a clean aftertaste.
Natural Nutrient-packed Food That Helps Prevent Anemia
The sea of Taean becomes filled with Manila clams between early November and March. It contains 30-time more iron, which helps prevent anemia, than beef and eggs, and is rich in nutrients that prevent jaundice and are beneficial for the liver.
These “Ugly Ducklings of the Sea” Are Very Delicious
Monkfish may not be very attractive in appearance, but they will tantalize your taste buds like no other fish. Taean’s monkfish soup is made with crunchy bean sprouts and water parsley, and the spicy soup will leave your tongue with a tingly sensation.
They Taste the Best When Azaleas Are in Full Bloom
People say, “The webfoot octopus tastes best in spring, and the octopus in fall.” Webfoot octopi are available through the year, except in summer, but they are especially plump and tasty in the springtime.
The Icon of Chewy Seafood
Whenever spring rolls around, the ports of Taean gets jam-packed with throngs of people coming in search of plump cuttlefish. They are typically eaten raw to enjoy the chewiness to the fullest, but they are also parboiled or cooked in soup.
Emanating Fresh and Pleasant Aroma
The savory yet bitter flavor of the sharpbelly entices epicures from across the country. In spring, raw sharpbelly is eaten together with fresh vegetables to enjoy the spring flavor to the fullest.