Bay salt by Myeongin Myeongchon
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
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
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