Our family's healthy food is traditional fermented soybean paste.

When I see elderly people living long lives, they tend to eat small portions and focus on fermented foods.

 

Our pride is the traditional soybean paste that my mother-in-law makes every year.

The soybean paste sold in stores is not edible. Even children always say that the soybean paste made by grandma is the most delicious.

The soybean paste made by floating your homemade meju in soy sauce is truly exquisite.

 

 

It is my mother's treasure trove. Many jars are also occupying space on the rooftop.

When the miso runs out, all the family members say that the mother comes to get the miso.

 

 

This soybean paste has been aged for about three years.

The smell is really delicious.

This is dried radish greens soybean paste soup made with this soybean paste.

A bowl of radish greens soybean paste soup, lightly garnished with perilla seed powder, is enough to finish a bowl of rice.

 

 

I often eat dishes made with soybean paste, and every day, ssamjang is on my table. I always dip cucumber peppers, paprika, and other vegetables into ssamjang before eating.

Every time we eat out, the kids tend to avoid eating the restaurant's soybean paste, which is a bit of a downside. Haha.

 

What are the benefits of traditional soybean paste?

Traditional fermented soybean paste with excellent anticancer effects and sufficient fermentation period is said to have even greater anticancer properties.

Soybean-based soybean paste has a high protein content and a good amino acid profile, which enhances digestion efficiency. It also contains a high amount of calcium, beneficial for bone health. Additionally, it helps prevent symptoms of menopause in women.

 

I conclude my introduction of our family's healthy diet, which uses traditional soybean paste with such incredible health benefits.