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

[HAENAME] KOREAN Traditional Doenjang (soybean paste) 3kg _ fermented for 3 years ,Delicious and healthy 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

    3kg

    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

    Domestic soybeans 100%

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

    02

    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.

    03

    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.
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