Ganjang is the classic soy sauce of Korea, aged between one to four years. The matriarch of the family Master Ki makes her ganjang the same way she does cheongjang or jinjang, following family tradition that has been passed down for over 360 years. This medium bodied soy sauce bridges the gap between cheongjang and jinjang in flavor, color, and texture, with the longer age introducing slight sweetness to the otherwise salty flavor. Master Ki also uses in-house roasted bamboo salt as one of the three ingredients (along with water and soy) that goes into making ganjang.
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.
Interested in this Product?
Philosophy Foods partners with food brands and brings them to market. If you are interested in distributing or selling our brands please contact us.
Join Our Mailing List
Be the first to know about new arrivals, sales, exclusive offers, and special events.