Five-Year Fermented Ganjang (Soy Sauce) Size:180 ml lingering salinity

lingering salinity

elegant flavor

fleeting Porcini seasons come and go in different parts of the world

Although widely assumed to be strictly “crab brain

they have gained recognition as pork’s closest approximation to Wagyu beef

Five-Year Fermented Ganjang (Soy Sauce) Size:180 ml lingering salinityMaster 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. The award winning matriarch of the family behind Artisan Fermentary creates her ganjang (soy sauce) using only