What is Meju?
[[File:Korean soybean malt-Meju-01.jpg|thumb|Meju]] '''Meju''' is a brick of [[fermented]] [[soybean|soybeans]] in [[Korean cuisine]]. It is used in Korean cuisine to make essential [[condiment|condiments]] such as [[soy sauce]] (kanjang), soybean paste ([[doenjang]]) and red chilli pepper paste ([[gochujang]]).<ref>{{cite book|last=Pettid|first=Michael J.|title=Korean Cuisine: An Illustrated History|year=2008|publisher=Reaktion Books Ltd.|location=London|isbn=9781861893482}}</ref> Meju is produced by drying a brick of soybeans. The brick of soybeans is naturally fermented while it dries.<ref>{{cite web |url= http://terms.naver.com/entry.nhn?docId=1092741&cid=40942&categoryId=32110 |title=메주 : 지식백과 |first= |last= |work=naver.com |year=2014 |accessdate=14 June 2014}}</ref> There are several ways to make a brick of soybeans. Traditionally, boiled soybeans were crushed in a [[Mortar and pestle|mortar]] and made into a brick shape to be tied up with straw. ''Meju'' was commonly made in any Korean home in the past. Condiments made with mejus all tasted different because the production of meju was not standardized. As many Koreans now buy Korean traditional condiments instead of making them, it is difficult to find the wide variety of unique tasting condiments made from homemade meju. == History == The meaning of the word ‘meju’ originally included all condiments and seasonings made with meju. However, as another word ‘jang’ was used more frequently to refer to condiments made with meju, the meaning of the word ‘meju’ shifted to refer only to the stage before it is used in condiments. Scholars believe the Japanese word ‘[[miso]]’ which is similar to Korean [[doenjang]] came from the word ‘meju’.<ref>{{cite web |url= http://terms.naver.com/entry.nhn?docId=545713&cid=1647&categoryId=1647 |title=메주 : 지식백과 |first= |last= |work=naver.com |year=2014 |accessdate=14 June 2014}}</ref> ==References== {{reflist}} [[Category:Korean food]]