* Product Name: Bamboo salt Ganjang (made of fermented Rhynchosia Nulubilis)

* Raw Material: Rhynchosia Nulubilis (black beans) 55%, Bamboo salt (9 times roasted) 45%

* Volume: 420ml

Characteristics

* This product is a kind of soy sauce made of fermented Rhynchosia Nulubilis and 9 times burned Insan Bamboo salt instead of fermented soybean and sun dried salt.

* Rhynchosia Nulubilis is a kind of small black bean and has been used as supplements of estrogen for preventing postmenopausal osteoporosis and as ant oxidative food in oriental medicine.

* Rhynchosia Nulubilis has a distinctive Korean name of Seomoktae meaning 'mouse eyes bean’.

* Bamboo salt Ganjang is uniquely Korean traditional condiment.

* Bamboo salt Ganjang is fermented under traditional natural conditions, such as in giant crocks and under the sun (see below image).

* Korean traditional crocks are used for aging and storing many kinds of bamboo salt soy sauce products.

Soy sauce Uses bamboo salt instead of sea salt, taking its quality to the next level. The ancestral Korean method of directly fermenting the soybean lump in a jar has been used. This soy sauce is also widely used for its pharmaceutical effectiveness.

Usages

* Bamboo salt Ganjang is mainly used in making soups, seasoning, and dip sauce.

* Add 10~15% more Bamboo salt Ganjang than normal Ganjang (called chosun Ganjang).

* It is because Bamboo salt Ganjang is less salty than normal Ganjang.

Special Usages

* This product should be kept in a dark and cool place away from direct sunlight.

* Due to the nature of this product, some deposit on the bottom would be found but that is not foreign bodies. You may use it without problem.

* Reference: Ahn Hong-beum (Spring 2004). "Ganjang and Doenjang: Traditional Fermented Seasonings" (in English).