Jeju mandarin vinegar by Myeongin Myeongchon
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
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.
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
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