Hello. (An'nyon)

I'm jion999. I'm now researching what effect Period of Japanese Rule have on the current foodstuffs in Korea. jion999

I have now researched soy sauce of Korea.

It's "kanjan" or Korean soy sauce.

Kanjan is a Korean traditional seasoning made from meje(?). Kanjan is blackish liquid, and have unique smell with sweet and salty taste. This is necessary for most Korean dishes. 。

"The history of Kanjan goes back to Ancient Times. According to vintage document, jan was one of the gifts which the king of Silla gave the princess on his marriage. Jan seem to be one of necessities from the period of Three Kingdoms."

from: "Korean Cultural Center"

http://www.koreanculture.jp/mame_view.html?number=37 (Japanese)

This website also writes only its ancient history, and never write its modern history. 。

Is kanjan,which Korean people use now, the successor of Korean native soy sauce?

I'll research it.

I faced difficulty finding suitable documents.

I found only a mysterious numeric value.

This is the numeric value on the reports of professors at Mokuura National University in Korea.

According to food consumption surveys in 2001, ..(snip)..traditional kanjan accounts for only 1.4% of total kanjan production which includes fermented kanjan, amino-acid kanjan and blended kanjan. However, traditional tenjan(miso) accounts for 28% of total tenjan production.

Document: "Korean traditional fermented food of past and present" (Japanese and English)

http://www.miyajima-soy.co.jp/science/kouenkai/kouenkai.htm

traditional kanjan accounts for only 1.4% ....

traditional tenjan accounts for 28% ....

Then, what is the 98.6% of kanjan? What is the 72% of tenjan?

Next, I researched a representative soy sauce product of Korea.

Soy sauce of Sempyo

In Korea, Sempio claim over 50% share of the soy sauce market.

Document: "Korean most prestigious brands.(Consumer goods)"

http://www.pusannavi.com/shop/shop_r_article.php?id=32 (Japanese)

I was appalled to see Sempio's trademark casually.

What is this hexagon trademark!?

Has Sempio pirated the trademark of "Kikkoman", one of the world's most prestigious brands?

"Kikko" of "Kikkoman" means a turtleback in Chinese characters. "Kikkoman" is named for hexagon turtleback originally.

In USA, "Kikkoman" is so famous brand that soy sauce is called kikkoman.

Document: "Kikkoman"

http://en.wikipedia.org/wiki/Kikkoman (English)

Sempio was established in 1946.

in 1946 ....

in 1946....

Sempio was established immediately after Japanese return home, abandoning the factory which had been running in Korean Peninsula

I had a bad feeling.

I browsed Sempio's website,

and found the tremendous fact.

"Sempio's history has begun on August 20th in the next year of the end of Japanese rule." "Sempio's president has ""taken over the operation of the Mitsuya soy sauce factory which Japanese had run."

Document: "Sempio's history"

http://www.sempio.com/company/history/history.asp (Korean)

I also found this document.

It is Sempio of this fountain's trademark which largely industrialized Japanese-styled soy sauce at first in Korea, not Korean native soy sauce.( )

"Sempio origenated from the private company named "Mitsuya soy sauce factory"."

Document: "Fountain's soy sauce"

http://www2d.biglobe.ne.jp/~kmlabs/midi/sampyo.html

(Japanese, partialiy Korean)

The 98.6% of soy sauce in Korea is not Korean native soy sauce, but "new soy sauce"...

Then over 50% of this "new soy sauce" is made by the factory which originated from the factory which Japanese had run...

This means that most of soy sauce Korean people current use is not Korean native but originated from Japan.

Oh! Not again!!

They use the same trick!

They never talk about the culture which they had learned from Japanese under Japanese rule. They never talk about the technology which they had taken over from Japanese under Japanese rule.

Then they talk only about its origin of ancient age.

And they claim this originated from Korea. They assume that is Korean culture....

They are doing the same thing with taekwondo, distilled spirit(shouchu),rice and soy sauce... they distort all of their histories.

This research made me feel profoundly depressed again by the extreme inferiority complex of Korean people toward Japanese.

(To be continued)

(Reference material)

"The truth of Korean Shochu(distilled spirit)"

(Japanese)

http://bbs.enjoykorea.jp/tbbs/readphp?board_id=pfood&nid=33010&st=writer_id&sw=jion

(Korean)

http://bbs.enjoyjapan.naver.com/tbbs/readphp?board_id=pfood&nid=33010&st=writer_id&sw=jion

"The truth of Korean rice"

(Japanese)

http://bbs.enjoykorea.jp/tbbs/readphp?board_id=pfood&nid=33382

(Korean)

http://bbs.enjoyjapan.naver.com/tbbs/readphp?board_id=pfood&nid=33382

"The truth of Korean national sport, taekwondo"

(Japanese)

http://bbs.enjoykorea.jp/tbbs/readphp?board_id=phistory&nid=70061&st=writer_id&sw=jion

(Korean)

http://bbs.enjoyjapan.naver.com/tbbs/readphp?board_id=phistory&nid=70061&st=writer_id&sw=jion