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.
Aged at least 5 years, jinjang is the oldest of the three and truly one of a kind. The extra time spent in the urn gives jinjang a darker color and thicker consistency, along with a beautifully deep meaty and sweet flavor along when compared to its younger siblings. This soy sauce is perfect for braised dishes such as short ribs or other meat or root vegetables. Due to the sweeter flavor, we also love blending this soy sauce with some sesame oil to create a quick dipping sauce to our pan fried dumplings.
Contains 180ml soy sauce
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