All Food Products are made in traditional methods.
In order for better active of bacillus natto which i essential for soybean fermentation, we tied up fermented soybean lumps with rice straws and sufficiently fermented them on a heated food.
With the use of clean air and fresh water of pure Heanam, we grow beans to make fermented soybean (Meju).

- 100% Korean local food
- Fermented in Korean Traditional earthenware pots with good ventilation.
- Low-salt ripening and natural fermentation