Showing 1–16 of 20 results
Bamboo salt by Myeongin Myeongchon69.00€
Mastered in Insan village.
Sea salt is stuffed into bamboo tubes, and the ends pugged with miniral)rich clay. The assembly is roasted up to as many as 8 times in a pine wood kiln. Therefore it requires a very long process. The trace elements in the clay and bamboo are thought to make this form of salt more healthy.
Weight : 120gr
Bay salt by Myeongin Myeongchon8.50€
Mastered by mr. Park
Salt from Park Seong-chun is harvested from August till October, during the warmest months of the year. The salt crystals are fine as dragonfly wings and they melt on the tongue. Because of the slow evaporation in the sunny wads, all bitterness fades away and the salt obtains an incomparably mild taste.
Weight : 120gr
Brown rice brut by Myeongin Myeongchon12.50€
Mastered by miss Han.
Just like in Japan, round grain rice is commonly eaten in Korea, rather than long grain rice. Its bran, rich in fibres, can be difficult to digest. That is why fermentation is a great help. It improves the nutritional value as it boosts the intestinal flora and guarantees a light digestion. And above all: it brings about a sensational flavour.
Weight : 1kg
Fermented noodles by Myeongin Myeongchon10.00€
Mastered by mr. Gang
Suyeon someyon are exceptional noodles, completely handcrafted in twelve different phases of production. The noodles undergo a fermentation process eight times, until all taste of flour has faned away and they have obtained their own exclusive texture and taste.
8 times manually treated.
Weight : 200gr
Price for 1 small package
Ginger tea syrup by Myeongin Myeongchon34.00€
Mastered by Lee Duk-ja
Lee Duk-ja cultivates native ginger by herself. Ginger tea syrup is made of native ginger, pear juice, and herb extract, and is naturally fermented for ten days.
Application: Ideal for the immunity with hot water as tea or as vinaigrette.
Content : 200ml
Jeju mandarin vinegar by Myeongin Myeongchon15.50€
Mastered by Han Sang-jun
Jeju is a wonderful island under South Korea. The mandarines are their main local fruit which has a very natural silk taste. Han Sang-jun Jeju mandarin vinegar is made with a two-step fermentation process in a vessel made from traditional Korean red clay pottery.
Application: Ideal as vinaigrette with soy sauce and herbs. Fish, seafood and salads.
Content : 200ml
Mandarin snack by Myeongin Myeongchon12.50€
Mastered by miss OH J.
The specific taste and smell of tangerines appeals to all of our five senses. These delicacies, or ‘gwajeul’, literally ‘sugared sweets’, contain no chemicals nor preservatives, in order to maintain the authentic flavour of the tangerine.
Weight : 150gr
Mandarin syrup by Myeongin Myeongchon26.50€
Mastered by miss Seong
Perilla Seeds Oil by Myeongin Myeongchon40.00€
Mastered by Soon Won-sang
Yoon won-sang perilla oil is made with a unique three-step refining process for 40days, during which sediments are naturally removed.
Application: Like Sesam oil only it tickles a deep sense. Ideal on salads.
Content : 200ml
Plum soybean paste by Myeongin Myeongchon12.50€
Mastered by miss Jeong.
This soy paste is made of biological soy, sea salt from Sinan (South- Korea) and sea water of a rare purity. In Uljin, a province in North- Gyengsang, this sea water has been used for centuries to produce soy paste. Until today.
Weight : 120gr / 300gr
Plum syrup by Myeongin Myeongchon18.50€
Mastered by miss Kim Y.
The Korean plum variant “maesil ” contains many generous citric acids and boosts the metabolism.
The liquid extrait is the primary product that tis made of these 3 years fermented fruits.
The Koreans use it as a substitute for sugar but their are alternative way to enjoy them, like in this syrup.
Very suitable for cocktails. That’s why they call it “the spirit of taste”.Suitable for cocktails, drinks, sauces or yaourt.
Plum vinegar by Myeongin Myeongchon21.50€
Mastered by miss Seong.
Traditional Korean vinegar has had an excellent reputation for its special qualities for ages. In the ancient times already, people were aware of its healing effects. This vinegar stimulates immunity, fights fatigue and strengthens the metabolism. In this same tradition, Myeongin Myeongchon produces a vinegar of superior quality, made of prunes and of grapes.Application: cold drink ½ a shot vinegar with 1 ½ water, salads
Weight : 200 ml
Plum with red peppers by Myeongin Myeongchon13.50€
Mastered by miss Guk.
The combination of sweetness and slightly hot is typical of the Korean cuisine. Red chili paste is one of those small details that makes Korean dishes so special.
Weight : 120gr/300gr
Sesam seeds by Myeongin Myeongchon18.00€
Mastered by mr. Yoon
Roasted Sesam seeds are using to add a nutty taste and a delicate. Also they have the ability to prevent diabetes, lower blood pressure, prevent a wide variety of cancers, build strong bones, protect against radiation, and improve the heart health.
Weight : 110 gr