Characteristics of Ganjang

Ganjang is a mixture of Meju, water and salt, and can be categorized into two: chemical and brewed, according to the process with which it has been produced. Whereas chemical Ganjang does not use Meju at all, brewed Ganjang uses Meju made with 100% soybeans and fermented usually with Bac, Subtilis. Chemical Ganjang adds cheaper proteins such as soy flour, flour or fish powder instead of using 100% soy beans. Known as one of the foods that tastes better when longer aged, Ganjang stands as one of the heritage of the wisdom from the ancient. Ganjang is easy to add to other foods. so it is better to add it before serving the food. Braising or cooking pork or fish with Ganjang would add it a great flavor and nutritional value, as it softens the texture and gets rid of the unpleasant smell. Most of the soy sauces in the market are brewed soy sauce, but made with various shortcuts like adding germs midway, to cut the costs and time. This type of soy sauce can be sweet and have basic flavors of soy sauce, but misses the traditional Ganjangs’ subtle balance and health benefits. We are making our Ganjang in strictly traditional way to deliver its full flavor and benefits to your table.