Master Ki, the current matriarch of the family, has been making soy sauce the same way for years, following recipe and traditions passed down for over 360 years. This includes making meju (fermented soybean brick), an integral part of all jangs, during November of the lunar calendar, then the jang during January of the lunar calendar.
Cheongjang is a unique soy sauce, lighter in color due to a shorter aging process than the Japanese version. Made with just soybeans, water, and roasted bamboo salt, it is the youngest soy sauce from Kisoondo.
Chungjang is perfect for clear soups or other dishes where you wouldn't want to compromise the color of the dish. The younger age also gives it a more prominent salty flavor compared to its older cousins, so make sure you adjust the amount accordingly.
- 250ml bottle
- Made in Damyang, South Korea
- Non-GMO, no preservatives, additives, or refined sugar
- Ingredients: Soybeans, roasted bamboo salt, water
