Korean Soy Sauce: Kisoondo Ganjang from Atonae
It is currently produced by Ms. Soondo Ki, also known as Master Ki, the 10th generation of the Ki family to produce soy sauce.
Ganjang is the 'classic' Korean soy sauce and is produced using soybeans, roasted bamboo salt, water, and time - lots of deliciously fermented time.
- 250ml bottle
- Made in Damyang, South Korea
- Non-GMO, no preservatives, additives, or refined sugar
- Ingredients: Soybeans, roasted bamboo salt, water
Kisoondo Traditional Jang has produced jang products for over 350 years - the current master, Ms. Soondo Ki, is the 35th Korean Food Grand Master. An accolade of honour bestowed upon artisans recognised for their skills by the Korean Ministry of Agriculture, Food and Rural Affairs. There are only 75 Grand Masters in Korea with just 68 active masters as of 2018.
Atonae was the idea of Junghyun and Ellia Park from Atoboy and Atomix restaurants in New York. The duo is famous for bringing contemporary Korean fine dining to NYC. Atonae was born during the COVID Pandemic as a creative outlet and a platform to give space to contemporary designers, food products, merchandise, and one-off collabs. A lot like the story of why we started REstore.