Master 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.
Cheongjang is similar to the Japanese white soy sauce, also known as 'shiro shoyu'. However, the lighter color is where the similarity begins and ends. The Japanese version typically use a higher wheat-to-soy ration to achieve the light color, while cheongjang gets its light color due to the shorter time spent aging in the urn. Made simply with three ingredients, soybeans, water and roasted bamboo salt, and aged under 1 year.
Cheongjang is perfect for clear soups or other dishes where you wouldn't want to compromise the color of the dish. The younger age also gives it a more prominent salty flavor compared to its older cousins, so make sure you adjust the amount accordingly.
Contains 250 ml soy sauce