About Wangshin
Our company's vision, "Food as Medicine (食藥同源)," emphasizes the crucial role of our meals for health. The traditional Korean table set by a mother, filled with rice, soup, fermented soybean paste stew, vegetables, fish, and kimchi, represents the essence of this belief. The foods we consume, mainly consisting of vegetables and well-fermented sauces, are the foundation of our immune system, safeguarding our gut health, which is vital for overall wellness. 'Protecting the gut with sauces' is our mantra at Wangshin Food and Medicine Unity.
Harmony (和) in flavors, like accumulating memories, builds depth. Layering tastes, from the refined saltiness of desalted grains to the hidden sweetness behind, and combining the umami of soybeans with the bright taste of anchovies, creates a harmonious depth. We aim to expand the flavor hexagon, crafting sauces that blend umami, sweetness, and saltiness.
YOU ARE WHAT YOU EAT. The future you is shaped by what you consume today. Just as habits formed at three last till eighty, so does the gut environment shape our immune system. The gut hosts over 100 trillion bacteria of about 1,000 different kinds, varying from person to person, influenced by diet, lifestyle, and heritage. Maintaining the beneficial gut bacteria passed down from our ancestors through a diet rich in beneficial microbes and enzymes from fermented sauces is key to healthy living.
My Mother’s Cancer Diagnosis
In 2008, my mother was diagnosed with cancer. During the treatment process, we realized the importance of boosting the immune system and discovered that fermented Korean foods played a significant role. After watching a TV exposé on the unsanitary conditions of commercial anchovy sauce production, my mother decided to make her own. Starting with 60kg of anchovies, she gradually increased the amount.
Science behind Wangshin
This led to an interest in 'boiled fish sauce', a traditional method of boiling the leftovers from anchovy sauce with water to produce a clear liquid sauce. We started experimenting with adding this liquid to meju (fermented soybean blocks) to make traditional Korean soy sauce and doenjang (fermented soybean paste). This experiment eventually resulted in a patent in 2015, Patent No. 10-1536433 "Method for Producing Fish Sauce and Fish Doenjang Using Anchovy Residue and Meju, and Fish Sauce and Fish Doenjang Produced Thereby," and the establishment of Jin A F&C in December of the same year.
Certification
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FDA Registered
-Starting from the beginning, we are a FDA registered Food Manufacturing company, complying with US health codes
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FSSC 22000
-Our manufacturing is FSSC2200 certified
-In order to produce the best quality products, we stick to strict food safety standards.
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Gluten free
-All of our products are certified by GFCO
-Check out our certification at the GFCO website!
-Certification ID: 81310
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Vegan Certified
-Our Vegan Doenjang is certified by eve-VEGAN
-This is our testament of R&D and traditional food manufacturing
-Certification ID: VGN2303011
Publications & Patents
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How Meju Fermentation Changes Over Time: A Look at Microbes and Sugars
https://shorturl.at/bo026This study looks at how traditional Korean soybean bricks (meju) change during fermentation, focusing on how sugars and microbes evolve over time. Researchers used advanced tools to measure monosaccharides and oligosaccharides—the sugars in meju. They found that the total sugar content increased from Day 0 to Day 50, with specific sugars like galactose and ribose becoming more common. The microbial community was also monitored, with important bacteria such as Weissella, Lactobacillus, Leuconostoc, and the fungus Mucor playing key roles in the fermentation process. These findings help explain how meju fermentation develops and what it means for traditional Korean fermented foods.
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How Fermentation Temperature Affects Korean Soybean Foods: Insights into Flavor and Health
Fermentation temperature shapes traditional Korean soybean foods like doenjang and meju. High temperatures boost Bacillus, while low temperatures favor lactic acid bacteria like Weissella, affecting flavor and health benefits. Controlled fermentation helps reduce harmful bacteria while promoting those with antioxidant and anti-inflammatory properties. This understanding aids in creating safer, tastier, and healthier fermented foods.
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Smoked Fish Sauce Patent
Our company has innovated a unique method to enhance the smoky flavor and minimize fishy odors in liquid seasoning, designed to meet the high standards of Michelin-starred restaurants and family meals. This new process involves controlled smoke infusion, resulting in a seasoning that's both flavorful and healthy. The balanced smoky notes add a gourmet touch to dishes without overpowering them. This versatile seasoning can elevate a wide range of meals, making it ideal for both everyday family dining and high-end culinary experiences. Discover how our product can bring a new level of taste and aroma to your favorite healthy meals.
