Lacquer Sauce

Lacquer Sauce


Negotiable Min Order Quantity Unit

Required Quantity
Place of Origin
Payment Terms
Negotiable
Production method
Negotiable
Shipping / Lead Time
Negotiable / Negotiable
Keyword
Category
Sauce

The Farming Okka Corporation

Country / Year Established
South Korea South Korea /
Business type
Others
Verified Certificate

11

Product name Lacquer Sauce Certification -
Category Sauce Ingredients -
Keyword - Unit Size -
Brand name - Unit Weigh -
origin Stock -
Supply type - HS code -

Product Information

Lacquer Sauce

Introduction

  • In the Chosun Dynasty, families with power or yangban used lacquer resin when making Korean traditional sauces. The sauce that was sold a while ago at 100 million won for 1 liter was made by the head family of Bosung Seon family.
  • The sauce contained lacquer as well. As lacquer sauce takes 3 years to be ripened, it was only made by the privileged class. Otgane succeeded in the mass-production of the lacquer sauce. It is a well-being sauce which has a deep taste and no unpleasant smell.
  • The Korean lacquer hot pepper paste is made by mixing extracts from 8-12-year-old lacquer trees, Korean soy bean and hot pepper and ripening it naturally. It makes the dish tasty and reduces unpleasant taste. As it contains genuine lacquer, it removes the unique unpleasant taste of soybean paste and the unpleasant small of mold and makes the dish tasty.

Specification

  • Application: Seasoning for all kinds of food
  • Volume: 2kg each

B2B Trade

Price (FOB) Negotiable transportation -
MOQ Negotiable Leadtime Negotiable
Payment Options Negotiable Shipping time Negotiable

The Farming Okka Corporation

Country / Year Established
South Korea South Korea /
Business type
Others

11

President
Ji Yong-woo
Address
932, Traditional Medicine Industry Center, Wangam-dong, Jecheon-si, Chungcheongbuk-do, 390-250, Korea
Product Category
Health Care Supplement
No. of Total Employees
1-50
Company introduction

The agricultural corporation Otgane is determined to unearth healthy agricultural products that only Korea can provide as an effort to spot a gap in the agricultural market while Korean agricultural industry is losing competitive strengths due to the opening of agricultural market through WTO agreements and FTA.

Our goal is to find items suitable for environment-friendly production and small number of manpower due to the aging of agricultural society and find products that obtain excellent effectiveness only when they are produced in Korea such as Korean jinseng.

We are cooperating with Oriental Medicine Center, Traditional Microorganism Resources Research Center of Keimyung University, Research Institute of Korean Medicine of Semyung University, Korean Society of Health and Functional Foods, and of Korean medicine professors.

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