Hello, <Korea Agrafood> readers! Have you heard of ‘Meju’ (fermented soybean lump)? In Korea, there is a custom to make Meju in every house after the harvest. The <Photo> shows a farmhouse making and fermenting Meju in traditional way in Okcheon, Chungcheongbuk-do. Meju is made by macerating, boiling and crushing the beans and finally shaping it into a lump. Meju is the base ingredient to make Ganjang (Soy Sauce), Doenjang (Soybean paste), Gochujang (Red Chili Paste). which is essential to bring out taste in Korean food. In Korea, there is a saying ‘food is all about well-aged paste’, and the first step in flavoring the paste is to make Meju.