[HAENAME] KOREAN Traditional Hwangchil Ganjang(soy Sauce) 475ml_Soy sauce made of oak trees, fermented for 7 years ,Delicious and healthy vegan food, Made in Korea
Haenam_Love
- Brand:
- Haenam_Love
- Product Code:
- HAENAME_012
- Availability:
- In Stock
Traditional
The deep and savory taste of hometown fermented by the hand of masters and natural ripening
I went to Haenam.
475ml
A wood fire in a cauldron
The taste of my mother's hearty and sweaty hometown.
For 14 years, it has been naturally fermented and aged in a jar that breathes for more than 3 years, using only local agricultural raw materials. By adding the name of a traditional miso master, it is a natural savory made in the old way.
The secret of taste
01
The intestines are aged in the traditional way for 7 years without boiling, and the beneficial enzymes and lactic acid bacteria in the fermentation process are still alive.
02
It is a hearty medicine soy sauce made with traditional soy sauce fermented naturally with yellow chili tree medicinal materials that are good for anti-cancer action and energy recovery.
With the subtle aroma and smooth flavor of long-aged yellow chili soy sauce, reduce the pungent saltiness of the food and add a tablespoon of medicine.
Eat like this!
When cooking, season the food with soy sauce after it is fully cooked to enhance the flavor of the dish without being salty.
Haenam Beans 100 % + 99.9% Sea Salt + Natural Aging
Domestic soybeans produced in the clean area of the earth are used, and the value of natural aging for more than 3 years is added, so you can feel the deep and rich taste of aging.
"I went to Haenam愛", which has been passed down by the masters, is a traditional miso master located in the pristine Haenam and has been making traditional fermented foods in the old way for 14 years.
Preparation process
The taste of my mother soaking her intestines in the intestines!
You can appreciate it.
Capture the appearance of a simple farming village
I went to Haenam today because it was full of the smell of fun.
| Product | Hwangchil soy sauce |
|---|---|
| Types of food | Sauces |
| Licence number | Jeonnam Haenam 59 |
| Raw material name and content | Meju (efflorescence / domestic) 32%, saline (sea salt / domestic, yellow chili leaf + fruit ripening extract) 68%, soybean (domestic) |
| Capacity (weight) per packaging unit | 475ml |
| producer | I went to Haenam Farmer Cooperative Corporation |
| location | South Jeolla Haenam-gun, South Korea |
| Date of manufacture | Separate notation |
| Shelf life or quality retention date | 12 months from the date of manufacture |
| How to store | Refrigerate as soon as you receive it, seal it well after opening, and use it as soon as possible. |
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