The Fresh Sheet

Savory, sweet, and spicy fermented condiment popular in Korean cooking. Made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean) powder, barley malt, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

Traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt, kōji, & rice. Used in sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup!

Traditional house-fermented kimchi with Korean chili powder, napa cabbage, island grown carrot, onion & daikon radish.

Aged on moromi for one year using organic soybeans and island-cultivated koji.

Made from organic island-grown apples with natural apple essence and mild acidity.