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.
A great number of salmon return to Namdaecheon, also known as a habitat for sweetfish. In July and August, there are plentiful amounts of sweetfish which visitors can enjoy raw or fried. Salmon festivals are held in Namdaecheon from late October to early November, giving visitors a chance to taste various salmon dishes in restaurants around Yangyang.
Micheongol, Seomyeon, which is designated as a conservation area, 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 lose their appetite during the spring and summer seasons, or when they felt fatigued, or 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 are produ 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 Naksan Pears. Because of the high temperature difference, Naksan pears have high sugar contents juicy and have an outstanding color.