Traditional
The deep and savory taste of hometown fermented by the hand of masters and natural ripening
I went to Haenam.
500g
A wood fire in a cauldron
The taste of my mother's hearty and sweaty hometown.
For 14 years, it has been naturally fermented and aged in a jar that breathes for more than 3 years, using only local agricultural raw materials. By adding the name of a traditional miso master, it is a natural savory made in the old way.
The secret of taste
01
Mouse-eyed beans that have been called medicinal beans since ancient times
I made cheonggukjang with small but nutritious mouse-eyed beans
02
With 100% cheonggukjang powder without flour or glutinous rice, you can get all the nutrition of mouse-eyed beans.
03
It has almost no flavor unique to cheonggukjang, so you can easily eat it without feeling rejected.
Pill, powder Take like this
Take a large spoon 2~3 times a day with plenty of water.
Haenam Beans 100 % + 99.9% Sea Salt + Natural Aging
Domestic soybeans produced in the clean area of the earth are used, and the value of natural aging for more than 3 years is added, so you can feel the deep and rich taste of aging.
"I went to Haenam愛", which has been passed down by the masters, is a traditional miso master located in the pristine Haenam and has been making traditional fermented foods in the old way for 14 years.
Capture the appearance of a simple farming village
I went to Haenam today because it was full of the smell of fun.
Product | Cheonggukjang (Pill, powder) |
---|---|
Types of food | Cheonggukjang |
Licence number | Jeonnam Haenam 59 |
Raw material name and content | Mouse-eyed beans (domestic) 100% |
Capacity (weight) per packaging unit | 500g |
producer | I went to Haenam Farmer Cooperative Corporation |
location | South Jeolla Haenam-gun, South Korea |
Date of manufacture | Separate notation |
Shelf life or quality retention date | 6 months from the date of packing |
How to store | Refrigerate as soon as you receive it, seal it well after opening, and use it as soon as possible. |
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