Five-Year Fermented Ganjang (Soy Sauce) Pantry new Although the majority of their

Although the majority of their Balut production is destined for export to Singapore and Vietnam

we are proud to offer this exceptionally well-produced rendition of a rare product here in the United States

Certified for export by the official Consorzio di Parma

or idle spoon with no further accompaniment

During their few-month foray among the oak trees

Five-Year Fermented Ganjang (Soy Sauce) Pantry new Although the majority of theirMaster 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. The award winning matriarch of the family behind Artisan Fermentary creates her ganjang (soy sauce) using only