sowanan
Sowanan is a traditional Korean fermented soybean paste that holds significance in Korean cuisine and cultural practices. Similar to other fermented soybean products like dojang (fermented soybean paste) or ganjang (soybean paste), sowanan is made through a natural fermentation process involving soybeans, salt, and koji (a type of mold culture). The fermentation process typically takes several months to years, allowing the flavors to develop rich, umami depth.
The name "sowanan" originates from the Korean words "so" (soybean) and "wan" (a type of fermented paste),
Unlike commercial soybean pastes that may undergo accelerated fermentation or additional processing, traditional sowanan is crafted
Sowanan is not only valued for its culinary uses but also for its historical and cultural importance.