Ah-gui-jim (Spicy Monkfish Stew)

Masan is the place of origin for the Ah-gui-jim (Spicy Monkfish Stew) dish. About 50 years ago, Monkfish were thrown back to ocean when it was caught or used as a fertilizer. An old lady name Hok-bu-ri in O-dong made this into a dish using soyabean paste, Korean chilli paste, garlic and spring onions, which is the beginning of Ah-gui-jim today.

Jeone-ohoe (Raw gizzard shad fish)

Masan provides various dishes of raw fish according to each season all year around thanks to abundant seafood in the region. In the autumn, many tourists are visiting to enjoy Jeoneo-hoe festival, which is holding in the Masan Fish Market.

Puffer fish Cuisine

60 years ago, the Masan bay was a living place for fresh puffer fish thanks to ria coast and clean waters that flow down to Nakdong river. The Masan Fish Market used to be a gathering place for puffer fish, selling it to Japanese style restaurants at a low price through an auction and that is one of the reasons why the puffer fish cuisine at Masan is advanced and specialized.

Mi-deo-deok (Warty sea squirt)

The Mi-deo-deok produced from clean waters of Kohyun village Jindong takes 70% of the national production. Its special taste, flavor, crunching, munching and champing taste is fabulous.

Guk-hwa-ju (Chrysanthemum rice wine)

As one the requirements to be a scholar, writers and artists from the past made Chrysanthemum rice wine, they made Korean poems and sang the poems in songs following pureness and dignified characters of Chrysanthemum. In addition, they drank the Guk-hwa-ju on every Joong-yang-jul (by the old calendar) which is September 9th to entertained themselves. Masan is the original place in Korea that cultivates best Chrysanthemum, producing and selling the traditional Guk-hwa-ju using wild Chrysanthemum.