FERMENTATION
Welcome to our world of fermentation.
We take pride in the creation of our own jang (장), which includes meju (메주), ganjang (간장), doenjang (된장), and gochujang (고추장), all made with meticulous attention to Korean tradition. Our signature fermented cheong (청) is made from freshly harvested fruits from our farm, while our kimchi (김치) features a harmonious blend of freshly harvested ingredients, made using traditional Korean methods. Our sourdough bread are baked almost daily using our very own mother starter. Join us in discovering the rich flavors and health benefits of fermented foods.
MEJU | 메주
Discover the artistry behind handcrafted 메주 (meju), the soybean block that lays the foundation for authentic 장 (jang). Our meticulous and time-honored process ensures that each batch is made with care, paving the way for the rich of 간장 (ganjang) and 된장 (doenjang).
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MISO
At House of Mi-Rin, our miso is handcrafted the slow, traditional way — nurtured in onggi jars, aged gently through the seasons, and made from organic soybeans and koji that we cultivate with care. Each batch carries the rhythm of our land: the warmth of summer, the cool stillness of winter, and the quiet patience required for true fermentation. The result is a deeply savoury, complex miso with layers of umami that simply cannot be rushed. It’s more than an ingredient — it’s a year-long conversation between nature, time, and our hands.
GOCHUJANG | 고추장
Gochujang (고추장) is a must-have ingredient in almost all Korean (한국) dishes, bringing a unique depth of flavor and spice. At House Mi-Rin, we craft our own gochujang using authentic Korean ingredients, carefully aged in onggi (옹기) under the skies and space of Yea.