Cheongjang is similar to the Japanese white soy sauce, also known as shiro shoyu, but the lighter color is where the similarity begins and ends. The Japanese version typically use a higher wheat-to-soy ratio to achieve the light color, whereas cheongjang gets its light color due to the shorter time spent aging in the urn. Kisoondo’s cheongjang has the same three ingredients as ganjang and jinjang: soybeans, water and roasted bamboo salt. Aged under one year, it is the youngest soy sauce offered by Kisoondo, and the lightest in hue.
About Kisoondo Brand:
Since the 1970s Kisoondo Traditional Jang has produced an array ofjangproducts, fermented culinary staples including pickles, using knowledge built over several generations. The family's multiple-award-winning matriarch Soondo Ki has been designated a Korean Food Grand Master by the Korean Ministry of Agriculture, Food and Rural Affairs, and has built a following in Korea and overseas. Only Korean grown, all natural, non GMO products are used to create Kisoondo'sjangproducts. The family also makes the mainjangingredients, aged soy sauce and roasted bamboo salt, in house.
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