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HATKONGMARU

Dendroppanax soybean paste

  • Payment
    OT , T/T
  • MOQ
    2,000 ea
  • Supply Ability
    10,000 ea per One-Time
  • Supply Details

    500g product basis

  • Country of sale
    Asia, Americas, Europe, Middle East, Africa
  • PRICE
    • FOB

      Depend on quantity

Trade Assurance Service

ITEM SPECIFICS

  • Brand
    HATKONGMARU
    Model Dendroppanax soybean paste
  • origin
    Republic of Korea
  • Size(Capacity)
    250g ~ 1kg
  • Style
    bottle
  • age-appropriate
    all

[Features]

 

JANGHEUNG HATKONGMARU, created by only beans, water, salt and the fermentation knowhow of CEO, Cheon Jeong Ja, is the pure soybean paste made in a traditional way that our grandmother and mother used to do. Only Korean beans, raised directly in Gisan village of Jangheung, underground water from Saja mountain in Gisan village, which has the most suitable taste for soybean paste and was found after a year's exploration, and Sinan sun-dried salt, more than 5 years old and 3 times more expensive than ordinary one, is used for.

 

It is a pure traditional soybean paste that any synthetic preservatives, pigments, MSG, etc. is not used for. The Meju is the base of soybean paste and only the traditionally Meju in the natural condition is used for. It is totally different from the improved Meju artificially fermented by putting in seed bacteria.

 

•  Manufactured by using 100% Korean beans, 5 years old sun-dried.

 

•  The food created by traditionally handed down skill and 35 years.

 

•  Manual fermentation and production with the expert's sincere love like as feeding her own grandchildren.

 

The good point of soybean paste

1. Anti-canceration effect : soybean paste has the best cancer-fighting effect among fermented foods.

2. Liver function enhancement : soybean paste strengthens the liver function by reducing the activity of the aminomate, the liver toxicity indicator.

3. Anti-oxidant Effects : The anti-notation effect of soybean paste is proven to be more obvious than the anti-cancer effect or the cancer-related effect.

4. Prevention of geriatric dementia : Lecithin in soy has an effect on brain function, and saponin lowers blood cholesterol levels.
 
 
 
[Facilities]
 

PAYMENTS DETAILS

This supplier supports payments for offline orders
  • OT
  • Telegraphic Transfer : T/T
Contact Payment Manager
  • Name : Jung Ja Chun
  • Tel : 82-618630878
  • Email : djchun0425@hanmail.net

SHIPPING

Shipping from : Republic of Korea
  • 49-32 Gisan-gil Anyang-myeon, Jangheung-gun, Jeollanam-do (59338)
JANGHEUNG Co., Ltd. Agricultural Corporation.

JANGHEUNG Co., Ltd. Agricultural Corporation.

www.cjjfood.com Seller_Mail
  • The person in charge

    Jung-Ja Chun
  • Telephone

    82-618630878
  • Fax

    82-618646878
  • Address

    49-32 Gisan-gil Anyang-myeon, Jangheung-gun, Jeollanam-do (59338)
Introduction
◈BRAND STORY HATKONGMARU is the brand of fermented sauces produced by JANGHEUNG FOOD. We used bean, the main ingredient for fermented paste, as an image and expressed the logo in calligraphy to match the traditional image. HATKONGMARU, the primacy of fermentation created by nature and time, was named by combining ‘HATKONG’, which means newly harvested bean, with ‘MARU’, which means the primacy. JANGHEUNG HATKONGMARU is the pure soybean paste made by Cheon Jeong Ja, CEO and soybean paste expert with about 30 years knowhow, in a traditional way. It is created by only beans, water, salt and the knowhow of CEO, Cheon Jeong Ja. JANGHEUNG HATKONGMARU is made from Korean beans, raised directly in Gisan village, Jangheung, underground water from Saja mountain in Gisan village, which has the most suitable taste for soybean paste and was found after a year’s exploration, only Sinan sun-dried salt, more than 5 years old and 3 times more expensive than ordinary one. It is a pure traditional soybean paste that none of synthetic preservatives, pigments, MSG, etc. is used. The traditional soybean paste is made from boiled genuine bean, so it can bring taste and nutrition out of it, unlike mass produced ordinary soybean paste, made from defatted soybean(the remainder of soybean oil). Only the traditional native bean, locally raised in Gisan village, Anyang-myeon, is used for JANGHEUNG HATKONGMARU soybean paste. Pesticide-free eco-friendly agriculture method, which uses only compost instead of chemical fertilizer, is used. We use underground water from of Saja Mountain right behind the village. CEO Cheon decided to settle down in Gisan village of Jangheung where she has no connections in 2011, because she was fascinated by the taste of water. Instead of processed salt consisted of only sodium chloride, we use Sinan sun-dried salt containing minerals after removing bitterns more than 5 years. There are a lots of salt jars in the front yard of JANGHEUNG HATKONGMARU. We bring salts from Sinan and pour them into salt jars every year, and remove bitterns 5 years. JANGHEUNG HATKONGMARU soybean paste contains none of preservation additives such as preservative, and salt is responsible not only for taste but also for fresh preservation.
  • Business Type :
    Manufacturer
  • Main Product :
    Soybean paste
  • Established :
    12/01/2011
  • Total Annual Revenue :
    1~3 million (KRW)
  • Total Employees :
    5~10 people

R&D CERTIFICATE

  • COSMETICS-GOOD MANUFACTURING PRACTICES CERTIFICATE 
    Food and Drug Administration 
    16.05.13 
    인증서보기
  • CERTIFICATE OF PATENT 
    KOREAN INTELLECTUAL PROPERY OFFICE 
    15.12.28 
    인증서보기
  • CERTIFICATE OF PATENT 
    KOREAN INTELLECTUAL PROPERY OFFICE 
    15.07.27 
    인증서보기
  • AWARD 
    KOREAN INTELLECTUAL PROPERY OFFICE 
    16.03.23 
    인증서보기

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