Made using a traditional family recipe passed down over 360 years; the extra time spent in the urn gives it a dark color and thick consistency, along with a beautifully deep meaty and sweet flavor.
JINJANG 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.
Aged at least 5 years, jinjang is the oldest of the three and truly one of a kind. The extra time spent in the urn gives jinjang a darker color and thicker consistency, along with a beautifully deep meaty and sweet flavor along when compared to its younger siblings. This soy sauce is perfect for braised dishes such as short ribs or other meat or root vegetables. Due to the sweeter flavor, we also love blending this soy sauce with some sesame oil to create a quick dipping sauce to our pan fried dumplings.
Learn more about Master Ki's soy sauce making process here.
● 250ml bottle ● Made in Damyang, South Korea ● Non-GMO, no preservatives, additives, or refined sugar ● Ingredients: Soybeans, roasted bamboo salt, water
Soybeans A crop native to East Asia, soybeans have been cultivated for over 13,000 years and are a staple in Chinese, Japanese and Korean kitchens. High in protein and fiber, soybeans are also rich in vitamins and nutrients.
Roasted bamboo salt Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Hand harvested sea salt is packed into local winter bamboo and roasted over pine wood fire for 3-4 days; this process is repeated nine times over two months.