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Manufacturing Process
Jeonjejin's doen jang, soysauce and cheonggukjang are made using only pure Australian organic soybeans, natural Australian sea salt and water. Flour, rice flour, seasoning, sugar, etc., are never added as they reduce the original flavor and efficacy.
The process of making miso
In addition to controlling the temperature and humidity suitable for Sydney's climate, the soybean eggs floated in a hygienic fermentation room are fermented into soybean flowers without small gaps in pea grains free of various germs. Here, Australian natural sea salt is placed in a breathing pot with water and carefully aged, the more delicious it is.
It becomes 'true' soybean paste.
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