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Korean fermented soy sauce 1 year (cheongjang) 250ml KISOONDO
129369
This very pure soy sauce is made with purified water, salt and fermented soybeans (jang), without sugar or additives. Light in color, it is used in light dishes and to enhance light-colored ingredients such as cold cucumber soup.
Soy, seaweed, peppers, sesame and fermented products ... The best of Korean culinary traditions.
Less known than Japanese gastronomy, but just as tasty, the Korean culinary tradition is now available at Le Delas. Derived from a traditional know-how, it offers various products typical of Asian cuisine, including soy, sesame and seaweed. Raising the fermentation process to the rank of art, we met Madam KI Soon Do, Grand Master of Fermentation. Its products, notably elected "Excellent Cultural Product" by the Korean Ministry of Culture immediately seduced and impressed us. In Korea, soy sauce is an important indicator of a family's rank, and with a recipe inherited over 360 years, the "Yang Jin Jae" familiy is highly respected. Master KI offers us two soy sauces, one fermented 1 year, light and light in color, and another one intermediate, fermented between 1 and 4 years, darker and more pronounced, but also chili paste, natural or with strawberry, perfect for accompanying meat dishes.See all products in this range
Location in store: Epicerie fine
a carton = 20 pieces
a piece = 250 g
a piece = 25 cl