Manna

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There are three predominant culinary mannas: the tamarisk, camel's-thorn and brown lichen manna.
Except for the lichen (plant) manna, it is unclear if the manna is a product of insects or plants. Other mannas, like the ash manna, are primarily of medicinal importance.

The manna of Korean cuisine is the lichen. To prepere: wash and rub under warm water before cutting. It can be eaten lightly cooked or preserved as part of Korean kimchi.