[HAENAME] KOREAN Traditional Doenjang (soybean paste) 2kg _ fermented for 3 years ,Delicious and healthy vegan food,Made in Korea

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Doenjang(Soy Bean)

3 years Fermented 2Kg

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Tags: K-food Doenjang (soybean paste) Gochoojang( red pepper paste) 100% Korean production Korean barbecue Ssamjang vegan food Made in Korea

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해남에다녀왔습니다 영농조합법인

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Product Description

Traditional

The deep and savory taste of hometown fermented by the hand of masters and natural ripening

Traditional miso

I went to Haenam.

A delicious miso story made in the traditional way

2kg

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

Domestic soybeans 100%

Using the clean air and clean water of Haenam, we farmed soybeans by ourselves and made meju in the traditional way.

Breathing tradition

Only 100% domestic ingredients are carefully selected and fermented in traditional jars that have been breathing for more than 3 years, so you can feel the real taste of proper miso.

Clean salt and natural fermentation

It is made using 99.9% pure Shinan sea salt.
It is fermented naturally, and the more you chew, the more subtle and deep umami and flavor you can feel.

Miso

Natural Fermented Food

Rich in protein, the beef from the field is called miso.
It is rich in unsaturated fatty acids including linoleic acid, which has the effect of lowering cholesterol.
It has excellent anti-cancer effects among traditional fermented foods and remains even after boiling.

Container information by product capacity
500g, 1kg, 2kg, 3kg

The taste of my mother soaking her intestines in the intestines!
You can appreciate it.

100% domestic raw materials, free of preservatives, artificial additives, and seasonings

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.

Preparation process

01.Selection of carefully selected materials

02.Boil in a cauldron over a wood fire for 6 hours

03.Make mezu from cooked beans and float it in an ochre room to dry naturally

04.Hand-tied mezu to rice straw and fermented in an ondol room

Capture the appearance of a simple farming village

I went to Haenam today because it was full of the smell of fun.

Product Information Notice
Product	Miso Story
Types of food	Miso
Licence number	Jeonnam Haenam 59
Raw material name and content	Soybean (efflorescence, domestic) 98%, salt (domestic) 2%, [Contains soybean]
Capacity (weight) per packaging unit	500g, 1kg, 2kg, 3kg
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	12 months from the date of manufacture
How to store	Refrigerate as soon as you receive it, seal it well after opening, and use it as soon as possible.