Jang – Fermented Korean sauces and pastes – is the heart and soul of Korean cuisine. Jang has been used to add flavor to Korean food for centuries.

Jang is produced through the fermentation of plant-based ingredients with a unique fungus called ‘koji’. The distinct flavors and aromas created during the fermentation process have played a crucial role in diversifying tastes in Korea’s historically vegetable=centric culinary culture. Even today, Jang remains a fundamental component of Korean cuisine.

For nearly a century, Sempio has been dedicated to creating top-quality Jang. In 2013, Sempio took a scientific apporach by establishing the first fermentation research institute in Korea solely focused on studying Jang production and koji fermentation.

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