Dwenjang is a traditional fermented soybean paste, crafted from lacto-fermented soybeans - meju, malt powder, sweet rice, and sea salt. The paste ferments, undisturbed, over several months to deepen and fortify flavors resulting in an umami explosion of a paste that looks akin to miso, but with more pronounced saltiness, earthiness, without any sweetness. A little goes a long way. 
Creative uses: Dwenjang will infuse any sauces, dips, soups, or braises with an authentic Korean flavor, from a robust and comforting traditional ssam jang sauce or dwenjang jjigae (soybean paste stew), to a more playful crudité dip, cacio e pepe, or mapa tofu. 

• Lacto-Fermented soybeans, malt, sweet rice and salt
• 10 oz
• Bottled in San Francisco, California