Soy & plum sauce by Myeongin Myeongchon
Mastered by miss Seong.
Classic soy sauce is well known by everybody. But there are variants that offer a completely new dimension of flavour. The Asian plums ‘Ume’ are salted, marinated and dried for some days. This gives them a very salty, even acidic taste. This flavour makes them unique.
Application: warm disches, marinated meat or fried chicken
Weight : 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
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
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