Makama Soybean Paste,Korea price supplier

-Product Detail

Makama soybean Paste is made only from the beans produced in Korea and seasoned by sea salt produced in Korea.

It is maturally fermented and ripened, so it is possible to store it for a long time.

In other words, we don't use additives such as antiseptics, so customers won't have to worry about safety.

-Type of Product

Makama Soybean Paste is mostly used to make soups, but it is also often used for other types of  foods as well to maintain the original taste of foods.

-How to Use

People in the old days would say soybean paste has 5 qualities.

It has persistence, becasue it doesn't lose its original taste even if it's mixed with other foods; resistance, because it doesn't go bad for a long time; negation, because it removes fishy and greasy smells; relief, because it relieves spicy or strong tastes; and harmony, because it goes very well with virtually any kinds of food.

-Three Different Kinds of Soybean Paste

Kukyong Soybean Paste: Mild and light flavor and taste that everybody likes Jigae Soybean Paste: The prime example is the molded form of fermented soybeans,

Acetobacter is used, so it has very thick taste and disgusting flavor.

Kuk Soybean Paste: This is the kind we make at Makama. Using it too much can spoil the soup, so you should be careful to keep it light.