Plant-powered goodness, the Korean way
Fermented
Timeless
Korean
Slow
The Umami of Time
Crafted by Korea’s kimchi masters with 100% Korean-grown ingredients, and aged through slow fermentation until deep, savory flavor emerges — the taste that only patience can make.
This Secret Is in the Sauce
THE JANG COLLECTION
Three Jars. One Tradition.
- Gochujang — Sun-ripened chili paste. Heat with depth.
- Soybean — Traditional soybean paste. Rich, savory, essential.
- Ssamjang — Seasoned dipping paste. Korean BBQ’s best friend.
Where the Cut Defines the Craft
One whole bluefin. Only the finest sections make the cut.
Akami block (right, red)
AKAMI — Lean Red Loin
Deep ruby color, firm texture, and clean umami. Low in fat, rich in protein — the classic taste of true bluefin.
OTORO — Premium Fatty Belly
The rarest cut, taken from the lower belly. Snow-like marbling that melts at body temperature — the highest grade of tuna sashimi.
"Every cut tells its own story."
One Fish. Two Perfections.
OTORO · AKAMI
- OTORO — The most luxurious cut from the belly of the bluefin. Rich marbling that melts on the tongue, with a deep, buttery flavor prized by sushi masters.
- AKAMI — The lean, deep-red loin from the back. High in protein, low in fat, delivering tuna’s pure umami and a firm, satisfying texture.