Kisoondo Traditional Soy Sauce - Ganjang (250ml) pestcide free Dedicated to preserving the authentic

Dedicated to preserving the authentic 16th-century 'bangjja' casting methods

이수부 쉐프가 직접 개발하여 레스토랑의 각종 드레싱과 음식에 직접 사용하고 있는 전통 발효 현미 식초 기반의 식재료를 소개합니다

Anseong Mother’s Hands Dried Tree-ear Mushrooms grow on oak tree sawdust and rice bran - 100% organically

Allergen: Contains soybeans

조선유기공방은 3대째 가업을 잇고 있는 황주연 대표가 이끄는 방짜유기 전문 공방입니다

Kisoondo Traditional Soy Sauce - Ganjang (250ml) pestcide free Dedicated to preserving the authenticHighlights Made only once a year by Master Ki Soondo, this traditional soy sauce is crafted with just three ingredientsKorean soybeans, bamboo salt, and pure mountain waterfor a deeply savory, umami rich foundation in Korean cooking. , . . Description Master Ki Soondo, designated Koreas 35th food heritage artisan, brews her soy sauce every November on the lunar calendar. She uses only locally grown soybeans (from Muan, Goheung, Damyang), hand fired