Traditional Sauce R&D Center

Korean soy sauce and soybean paste, the country’s representative traditional fermented foods, are treasured legacies that have long formed the heart of our culinary culture. However, amid modernization and industrial transformation, the production scale of these traditional condiments has steadily declined, and the related industries now face multiple challenges. At this critical juncture, systematic technological support and standardized research for the traditional sauce industry are more necessary than ever.

As global culinary culture becomes increasingly interconnected, interest in international cuisines continues to grow, while younger generations show less engagement with our own traditional fermented foods. To sustain the value of these heritage condiments amid such shifts, it is essential to move beyond the confines of “tradition” and develop products that meet scientific standards and modern expectations.

Though modest in size, our Research and Development Center is dedicated to enhancing the competitiveness of traditional fermented sauces through the standardization of meju (fermented soybean blocks) production processes and studies on salinity control and quality stabilization for soy sauce and soybean paste. Preserving the depth of tradition while creating products that earn the trust of modern consumers — this is the guiding principle of our research efforts