CreatripTeam

Daesang introduced 'Bon (本) Doenjang', a new soybean paste that enhances taste, aroma and umami by combining Cheongjeongwon Sunchang's traditional fermentation know-how with modern sensory science. The company used Sensory Tech and developed a Flavour Wheel (flavour analysis tool) with Ewha Womans University to refine flavor layers and set consumer taste standards. Applying a signature 'Myeongga Fermentation Method' and selected high-quality starter cultures, the paste is fermented from soy and brown rice without wheat to create a clean, smooth taste without musty odors. Daesang says the product modernizes ancestral techniques while preserving the essence of jang (Korean fermented sauces), aiming to reinforce Cheongjeongwon Sunchang's leadership in the jang market.