One, the grand master of ‘JookJangYeon’ is none other than the good people of Sangsa-ri.
Two, ‘JookJangYeon’ only uses locally grown soybeans in Jookjang, remote village in Pohang area.
Three, natural bedrock water pumped from 200 meters under Guam Mountain is used.
Four, gamasot(cauldron), oak firewood, hwangtoh(loess-brick) room… traditions observed in the most hygienic conditions.
Five, for over a month, meju is kept in a hwangtoh(loess-brick) room covered in rice straw blanket to encourage natural fermentation process.
Six, meju-drying process is handled only by ceaselessly blowing Sangsa-ri valley wind and East Sea breeze hiking up and down the peaked mountains.
Seven, JookJangYeon only uses Shinan sun-dried salt that has gone through 3 years of natural bittern-removal process.
Eight, artificial flavors, colors or preservatives are practically foreign concept in JookJangYeon
Nine, each year, over 1000 new jangdok(crock for fermented soybean pastes), Korean traditional breathable earthenware pots made by Master Mu-Nam Lee from Cheongsong, Intangible Cultural Asset No. 25 for his craftsmanship of jangdok, are filled to the brim to ripen just right.
Ten, from dawn till dusk, JookJangYeon’s jangdokdae(platform or place to keep jangdoks) misses not a single ray of sunlight for thousands of jangdok, waiting for the day to meet the world.