Our farm raises Iike soy beans and red peppers with organic agricutal method. 

The ancestors wisdom that has removed the bittern of bay salt helped us to
make the traditional jukyeom(bomboo salt), which is made by pine tree
Firewood with 800℃

We have made Meju-fermented soybean.
Doenjang-soybean paste, Ganiang-soy sauce
by these naterai ingredients

│ DESCRIPTION │

SEONHAN SOYBEAN PASTE
has been reproduced and fermented with natural taste
in the Korean traditional jar for more than 6 months.
It tastes light and clean by using BAMBOO-SALT instead of bay salt.