Korean soy sauce 1 to 4 years (joungjang) - 250ml

Soy sauce is traditionally used in Korean gastronomy to season soups or vegetables. Its dark color will elegantly color your dishes and only a few drops will be enough to bring delicate iodized flavors to your preparations. Prepared by Kisoondo, a great master of fermentation, this soy sauce was fermented for 1 to 4 years in jars before being boiled with purified water and salt.

This long fermentation gives it an exceptional aromatic profile and a great richness of aromas, it will therefore be preferable to consume it diluted rather than pure. Soy sauce is a living product, rich in probiotics and vegetable proteins, which makes it a truly beneficial condiment for your health.

Low in calories, it will make a great substitute for salt while remaining very digestible.