YMJ's premium soy sauce is made from Australian soybeans that are certified organic, grown biodynamically by Kialla Pure Foods in Queensland.
The manufactuing process is the same as for doen jang, but the fermented soybeans are immersed in salt water and undergoes the a 2nd stage of fermentation. During this process the delicious flavor of the soybeans further ferments and melts into the salt water to create a premium soy sauce that is full of probiotics and natural umami.
There are many types of soy sauce and YMJ's soy sauce comes under guk gan jang, which tranlsates to 'soup soy sauce'. It is used mainly as a seasoning for soups, marinades, meat dishes, and dressings. It is not ideal as a dipping sauce, for example, it may not be suitable to dip your fried dumplings .
Our customers have told us that YMJ's soy sauce transforms their soup dishes in the most special way. Try cooking an ultra nutricious seaweed soup (a favorite of many children) and experience the wonderful effect of the natural umami in YMJ's organic soybean soy sauce.
We recommend this recipe: https://mykoreankitchen.com/korean-seaweed-soup-miyeok-guk/#recipe
(Tip: Let the soup simmer for 15-20 minutes to soften the seaweed and meat)
