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Andongjebiwon Traditional Fast Fermented Soy Sauce Food, Gluten-free, 900ml
$ 67.00
DESCRIPTION
About the Product: Our beans back to 100% dried ssugo the Meju boiled with fires in cast iron cauldron, floated covered with blankets in HwangToBang, Chung month of the taekhae open daily litter jar lid chapter in the jar, close repeated one years fermented for more than six months aged auspicious We literally brings the auspicious month of positive Chapter aspired to a traditional way. We sell the products matured over 18 months.
Soy dipping thing from the example regarded as an important annual event in the home, such as creating events, Meju offset. Chapter dipping stitch Meju was continued until the early summer of next year in early winter. And the soy sauce can be good make food taste were when you dip the chapter must choose auspicious and gold negative, when the selection of materials as well as've taken great care in the management of the store. 'Samguksagi' has already know that soy sauce is used in the Three Kingdoms period is postponed to a miso and soy recorded pyebaek items it fits queen 683 years (sinmunwang 3). Considerations style washi, the 1018 (hyeonjong 9) and break the record gave into the salt and chapters to the rising of the people in hunger and cold of going on, in 1052 (munjong 6) to the hungry people of gaegyeong Joe made ??the rice, miso, (?City) to 30,000 are recorded.
Ingredients:Soybean 85%(from Korea) Bay salt 15%
Special Features:Korean food High quality Fermented and delicious Nutritious Tasty and good Gluten-free No chemical additives or preservatives Unpasteurized
Specifications:Traditional food Size: 900 ml Package included: 1 x 900 ml Soy Sauce Food
Soy dipping thing from the example regarded as an important annual event in the home, such as creating events, Meju offset. Chapter dipping stitch Meju was continued until the early summer of next year in early winter. And the soy sauce can be good make food taste were when you dip the chapter must choose auspicious and gold negative, when the selection of materials as well as've taken great care in the management of the store. 'Samguksagi' has already know that soy sauce is used in the Three Kingdoms period is postponed to a miso and soy recorded pyebaek items it fits queen 683 years (sinmunwang 3). Considerations style washi, the 1018 (hyeonjong 9) and break the record gave into the salt and chapters to the rising of the people in hunger and cold of going on, in 1052 (munjong 6) to the hungry people of gaegyeong Joe made ??the rice, miso, (?City) to 30,000 are recorded.
Ingredients:
Special Features:
Specifications:
- A soy sauce made by boiling soybean 100% from Korea in cauldron with wood fire, dried, and fermented boiled soybean lumps in red clay room
- Selected lucky day on the first month in a year and made Korean soy sauce in pots
- Handmade soy sauce with traditional homemade taste, distinguished from those produced in factories
- Repeated opening and closing the pot lid everyday and aged over than a year and 6 months
- A fast-fermented soy sauce food with less smell, good taste and excellent nutrient
