Kmeal

Powered traditional Korean soy bean paste without the stink and reduced portion of Sodium.

Doenjang is made by fermenting soybeans. Its nutritional value is, therefore, much higher than plain soybeans.
In November 1994. Professor Gun Young Park of Busan University, Korea, wrote based on his experiments that the potent anti-cancer properties of Doenjang could prevent and, to some extent, fight cancer.
He also demonstrated that Doenjang could revive the liver functions ever when the patient has cancer.
In addition, Professor Park reported that extracts from Doenjang could Eradicate carcinogenic substances from one's body.

People who eat Doenjang soup everyday could reduce their chances of getting cancer by 30%.

Even for those who have Doenjang soup occasionally, their chances of getting cancer can be lowered by 17% to 19%.

Do not use method a type of freeze-dried crushed.
Reduce or remove stink.
Reduce 1-3% of salty taste (salt).
Storage period can 1 year.