Fermented and aged for an extended period in dedicated soybean paste tanks located 3 meters underground, our product is free from syrup, ensuring it is not heavy or cloying, resulting in a deep and rich flavor.

Both products are chojang (sashimi dipping sauce) variants with the characteristic sweet and tangy flavor. The seasoned chojang contains a higher amount of gochujang (fermented chili paste) compared to the sashimi chojang, making its gochujang flavor more pronounced. Typically, sashimi restaurants prefer the sashimi chojang, while those who prefer a thicker sauce for dishes like salads or rice bowls tend to favor the seasoned chojang.

Mix wasabi powder with water (cold water) in a 2:3 ratio and stir well before use. You can also mix it with soy sauce according to your preference. When using it with water, be cautious as the vapors may irritate your eyes, so avoid bringing your face close to the mixture.

Mix mustard powder with lukewarm water (30-40°C) in a 1:1 ratio and stir well. Let it sit for about 15 minutes before use. For better results, adjust the spiciness and consistency according to the dish or personal preference.

Woomtree grade 1 peppercorns are carefully selected, washed, and undergo a sterilization process with high-temperature steam (over 120°C) for more than 2 hours. Unlike bulk packaging of 60-70 kg, the peppercorns are packaged in smaller 20 kg portions to ensure hygienic handling.

Additionally, as shown in the table above, Woomtree pepper is carefully managed for density and particle size, ensuring uniformity. Only peppercorns that meet the standards for grade 1 pepper are used, free from impurities and excess moisture, allowing the pepper to maintain its strong, spicy aroma and ensuring excellent quality.