Who Is Kisoondo? — The Woman Who Guards 400 Years of Flavor
In Korea, not all soy sauce is created equal.
Some are made in factories. Some are made in months. And some—very few—are made by time itself.
Kisoondo is one of those rare masters. She is officially recognized by the Korean government as Traditional Food Master No. 35, a designation reserved for artisans who preserve nationally significant culinary heritage.
For nearly 50 years, she has protected her family’s soy sauce tradition—one that traces its roots back more than 400 years.
Every winter, she begins again.
Using only Korean-grown soybeans, Kisoondo hand-forms meju—traditional fermentation bricks—ties them with organic rice straw, and allows them to ferment naturally inside a clay room. These bricks are then aged in traditional earthenware jars with handmade bamboo salt and pure spring water from Wolbong Mountain.
Among her 1,000 jars is something extraordinary: a 400-year-old “mother soy sauce”, also known as seed soy sauce.
Still alive. Still active. Still used as the reference point for every batch of jang she makes.
This is not nostalgia. This is living fermentation.
Today, chefs, food historians, and international media recognize Kisoondo’s soy sauce as one of the finest expressions of Korean fermented cuisine. Its flavor is deep but gentle, rich without harshness—shaped only by time, craftsmanship, and patience.
And now, through Kim’C Market, this once-unreachable culinary heritage is finally accessible to food lovers beyond Korea.
Why This Soy Sauce Matters
If you’ve ever thought of soy sauce as simply salty or overpowering, Kisoondo’s soy sauce will completely change that perception.
Just a few drops add depth, balance, and natural umami—enhancing a dish rather than masking it.
This is the soy sauce chefs reach for when flavor truly matters.
Where to Buy
Kisoondo’s traditionally aged soy sauce is carefully curated and available at Kim’C Market, a trusted destination for authentic Korean food craftsmanship.
Experience Korea’s 400-year soy sauce tradition at Kim’C Market.
FAQ
Is Kisoondo soy sauce mass-produced?
No. Kisoondo soy sauce is made in extremely limited quantities using traditional fermentation methods. Each batch depends on natural conditions, seasonal timing, and years of aging—making mass production impossible.
What does “Traditional Food Master No. 35” mean?
This is an official designation granted by the Korean government to artisans who preserve nationally important food traditions. It recognizes a lifetime of dedication to safeguarding cultural heritage.
Why does her soy sauce taste different from other soy sauces?
Because it relies on long-term natural fermentation, wild microorganisms, and a 400-year-old reference sauce. These elements create depth and balance that cannot be replicated by industrial processes.
What’s Next
Series 2: What Is Korean Jang? — Fermentation as Philosophy
Discover how Korea’s traditional sauces are not just seasonings, but a way of thinking about food, time, and balance.