Kanjang

A Korean soy sauce produced by fermenting meju, the soybean paste called kanjan. Months of fermentation break proteins into savoury amino acids and peptides, giving the sauce its deep umami flavour. The high salt concentration and long maturation keep it safe without refrigeration. Traditional kanjang, aged for years, develops a complexity that mass-produced versions aim to imitate. It is lighter in colour than Japanese-style soy sauces. Diluted kanjang forms the base of many Korean dipping sauces. Traditional earthenware crocks are still used for its fermentation.