When native Meju fungi grow and ferment on beans, Meju is made.
Meju is soaked in saltwater and fermented again.
When soybean protein ferments and breaks down into amino acids, it becomes Doenjang (soybean paste) and Ganjang (soy sauce).
We use clean, natural salt that is ideal for fermentation.
Doenjang is aged for over 12 months to reproduce the deep, rich traditional taste.