Abstract
The purpose of this study was to be helpful for using the marine healthcare table food as tourism product by developing the menu for marine healthcare dining table through a literature research, interview, benchmarking, and a briefing session on food ingredients in relation to the marine healthcare dining table. As a result, the course menu for the marine healthcare dining table in Wando county was developed 4 menus such as the abalone rice porridge, the fried seaweed fish salad, the assorted seafood (Wando Bada Jeongwon), the seasonal raw fish, and 10 menus such as Wando Abalone Mulhoe (chilled sashimi), the dried sea eel, Eojeon Jaengban (tray), the fried fish, Haecho Hwanggeumban, the strawberry sherbet and others. Also, the developed menus presented the nutritional contents and the food ingredient costs, thereby having put significance in providing the basic data of a research on the commoditization of marine healthcare table food in Wando county down the road.
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