1. Harvesting domestic soybeans

2. Soybean selection

3. Making meju

4. Drying and fermentation

5. Making soybean paste and soy sauce

6. Aged for 18 months 

'The taste of traditional soybean paste begins with soybean cultivation.'

Good soybean ingredients must be good to make good sauce.

Although it is not easy to grow soybeans, it is a traditional sauce that takes a long time from raw materials to processing and ripening.
 

We only sell soybean paste that has been fermented and aged for at least 1 year and 6 months (18 months) using directly farmed soybeans as raw materials.