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Alali Food’s soybean paste is made by cafully boiling selected domestic soybean in a special pot designed to minimize nutrient loss. In addition, the good taste of the soybean paste and soy sauce is achived by consistently maintaining the temperature and humidity. The short process of producing meju (a brick of dried fermented soybeans) keeps it from spoiling too quickly. Meanwhile, fermentation enhances the taste and increases the surface area of fermented soybeans.