Yangyang’s natural songi mushrooms that take up more than 30% of the national production begins harvest from late August to mid October. They grow under pine trees that are at least 30 years old in the mountainous areas of Yangyang, which have ideal soil and climate conditions. It has a strong pine scent and mouth-watering tastes making it a very popular specialty product. Every year around Chuseok, Songi Mushroom Festivals are held in Yangyang. Though it is relatively costly, it is very popular as gifts to parents and organic foods that are good for the health.
The most amount of salmon return to Namdaecheon and is also famous as a habitat for sweetfish. In July and August, there are plentiful amounts of sweetfish and visitors can enjoy raw or deep-fried sweetfish. Salmon Festivals are held in Namdaecheon from late October to early November, giving visitors a chance to taste various salmon dishes in restaurants at Yangyang.
Micheongol, Seomyeon, which is designated as a preservation district, is the nation’s best virgin forest area and the quality of the indigenous honey produced here is truly excellent.
Injin Wormwood Taffy
Injin wormwood grows naturally along the mountainous areas of southern Seorak and is a health food for modern people. From long ago, people of Yangyang would eat Injin wormwood when they would lose their appetite during the spring and summer seasons, when they felt fatigue, or when they had icteric symptoms.
Five-Colored Korean Cookies
The clean underground water of Seomyeon in Yangyang-gun that flows from Daecheongbong of Seoraksan is used to make cookies using traditional methods and produces from the local farms.
This was designated as a major fruit when pears were cultivated around the Naksansa (Temple) area during the reign of Seongjo of the Joseon Dynasty. Its outstanding taste was offered to the royalty and it became called Naksan Pears. Because of the high temperature difference, Naksan pears have high sugar contents and they are juicy with an outstanding color.