1) Fermented soy-based food 
Meju ( or Mae-zoo or Mezu or Meh-zu), also known as maljang (말장), is a brick of dried fermented soybeans in Korean cuisine. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang, gochujang, or ganjang. Meju is produced by boiling soybeans, then crushing them in a mortar. Frequently, other grains a...