Jina F&C specializes in the production of traditional Korean fermented sauces and foods. Considering the fact that immunity and health has become an important factor nowadays, we source our raw ingredient domestically, while keeping out products additives-free. Over the period of 4 years, salt which is sourced in Sinan-gun Imja island, the impure brine water is removed. Anchovies are caught in Hallyeosudo and exclusively use products that are provided by Yoon hee Gook, a broker who gets it by auction. Beans are grown by farmers in Mungyeong, Gyeongsangbuk-do and Iksan, Jeollabuk-do were they do contract farming with us. In turn, all of these fermented products are produced in a Jangdok. We use decades old Jangdok, of which we actively look for all around the nation.

Though we strive to keep it traditional, we are honing our production skills by analyzing various microbial patterns, and flavor profiles. This made it possible for our sauces to have an enhanced flavor in soup and stir-fried dishes.

Recently we have utilized packing and labels that highlights the image of K-food. The packaging was made in such a way that the glass bottles would be able to withstand the hot summers of the pacific during transportation, recyclable bottle caps and buffers, and special packaging that can withstand the inflating problem.

Our products have a lower salinity than other manufacturers, and our attention to detail has allowed us to have a lower histamine numbers and less fishy smell. Our smoked Anchovy sauce and Smoked soy sauce are produced with our patent pending manufacturing methods. Through industry-academic cooperation with Professor Lee Hye-young of Dongui University in Busan, flavor ingredients such as phenol compounds generated during the smoking process reduce fishy smell and increase coffee flavor compounds. This helped us achieve technological competitiveness through scientific data of which increases the antioxidant and antibacterial properties of our products.

We have also gathered popularity as a premium sauce in the American market, gaining the 5th best seller in the Fish sauce category on Amazon U.S. American buyers are giving our 5-star reviews, saying that “It’s is a never seen before kind of fish-sauce”, “It’s rich in flavor.”, with a high percentage of our customers coming back again to repurchase our products.

Our premium products meet the ambitious standards that are set foreign and domestically. Through various screenings and evaluations such as FSSC22000, EVE-Vegan, Hyundai Department Store factory inspection, Amazon entry screening, and FDA factory certifications, we are meeting up to the food safety/hygiene standards desired by high-end consumers around the world. We have expanded our product line to more than 20 in fiscal year 2022, and in 2023 we are planning to release a new Vegan-doenjang and flavored soy sauce by combining Wangshin Smoked Anchovy sauce and Uzu-sauces.

We are constantly upgrading our knowledge and equipment so that our products would produce a constant qualitative and quantitative amount of microorganisms, to which we have set. Among them is the “IoT enabled smart fermentation chamber”, which allows us to ferment our soybean lumps by remotely controlling the moisture and temperature in real time, depending on the fermentation stage. By analyzing what kind of microorganisms are present in what stage of the fermentation process, we ensure that our products have the most amount of health beneficial microorganisms possible. Additionally, in line with the global trend of being carbon neutral, a gas lit cauldron which was used to steam beans was changed into a rotary steam cooker, which is more energy efficient and can be programmed by a computer.

We entered the Amazon U.S market in August 2021, ending the year with $28,292 in sales. The sales for fiscal year 2022 was %99,982, a 350% rise in sales, a feat that no one have ever seen before. This year, we are aiming to make more than $400,000 in sales by greatly expanding the Amazon sales product category. In addition, we are planning to increase sales domestically by more than 200 million won by strengthening domestic online shopping malls such as Coupang and Naver, B2C•B2B sales for domestic consumers such as Hyundai Department Store, Hyundai Steel, POSCO, and BNK Financial Group.

In 2022, FSSC22000 certification was obtained from SAI Global Certification Ltd. FSSC22000 is a higher concept of HACCP, in which big companies with a huge spending on food safety has a hard time getting hold of, less a one-person run female company that specializes in producing fermented foods in Jangdok to receive this certification.

We are planning to enter Wal-Mart and Costco in the U.S., H-Mart, a Korean mart, and Hannam Superchain by acquiring global certification that makes it possible to skips their own audit. In addition, VEGAN certification for Wangshin soybean paste was obtained from France's EXPERTISE VEGANE EUROPE SAS thus being promoted to a premium facility that fully meets the food stability standards desired by the high-end consumer worldwide. And in 2023, we are planning to release a new vegan soybean paste that has increased health related functionality through our consortium of health beneficial microorganisms, rich taste, via R&D with Dongui University.

In order to expand the market, we have confirmed our participation in FOODEX JAPAN 2023, which is to be held in Tokyo, Japan from March 7th to 10th, and FHA 2023, which is going to be held in Singapore at April where we are to focus on exports and new global buyers•wholesalers. Currently we have sent our product samples to PLUG&PLAY, an investment and distribution company based in Southeast Asia, in which we are pursuing to sign a contract with the South-east Asia Lotte department stores.

Based on Amazon US's explosive performance and customer reviews, we are planning to enter overseas online shopping malls in North America such as Shopify, an e-commerce platform in Canada. To this end, product information such as quality, taste, packaging, and recipes and customer reviews are being provided to whole sale buyers and consumers in three languages (Japanese, English, and Korean). Additionally we are preparing to revitalize domestic live commerce along with the production of our YouTube videos.

we are outsourcing our design, overseas marketing, and R&D to companies and institutions in Seoul and Busan, which enables us to focus to manufacturing, and developing new manufacturing techniques. We have signed an outsourcing contract with Amazon vendor Forsit (CEO Jeong Ji-won), whom are working on Amazon marketing, promotion, and logistics. We are keeping in touch with our domestic market via collaboration with StayTuned (CEO Park Hyun-jin). We are also seeking to enter Southeast Asia with Amy M.J. Bae of PLUG & PLAY based in Singapore and Indonesia. The design team of Busan Samjun Fish cake are in charge of our design. R&D is being conducted jointly with Professor Lee Hye-young of the Department of Food Engineering at Dongui University and the research team of the Department of Microbiology at Pusan National University. In the future, we planning to hire personnels who are exclusively in charge of overseas marketing and research.

We are also strengthening our online marketing activities. We are accumulating loyal customers of the Wangshin brand by establishing not only our domestic website (www. wangshin.com) but also our Amazon home page (amazon.com/wangshin)). Hundreds of reviews have been accumulated on the Amazon page in a short period of 19 months. And thanks to our customers recognizing our efforts, we were rewarded with a 4.9 (out of 5), praising our excellent quality and superior taste. These feats are being actively marketed through different SNS platforms.

We are striving to improve brand awareness and market development through our company and CEO’s SNS accounts, Instagram (@wangshin_fnc, @wangshinna) and Facebook (facebook.com/songyounshil)). We are also actively marketing via SNS through famous chefs foreign and domestic. By making videos through local people, we are constantly promoting our brand on various SNS platforms.