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江記豆腐乳. 江記豆腐乳創辦人江鳳聲阿公在1940年代，經由友人介紹與大陸前來的泉州老師傅學習如何製作豆腐乳，在當時務農的台灣社會中，能有機會學習製作豆腐乳的技法是非常難得的機會，於是阿公下定決心要努力好好的跟著老師傅學習，由於阿公的勤勉 ...
2019年12月17日 · 江记以祖传六十余年经验，精制各式豆腐乳，行销全球、享誉中外。. 从物料挑选到产品制作，由专业品管人员层层把关。. 产品採用精选非基改黄豆、糙米、酒、砂糖，絶不使用防腐剂、人工色素、糖精， 以传统技术与最新设备制作豆腐乳，并获得 ...
The Role of Koji. Koji is a treasure house of enzymes, which produce a large variety of enzymes. It has been used for a variety of food production since ancient times. Koji can be used to make fermented foods. Such as fermented bean curd, sake, miso, soy sauce.
We have an exclusive golden ration for our products of fermented bean curd. So, the flavor is salty with a mild sweetness. Our productions are under strict quality control, carefully brewed, and insist to make the best quality of the products. Jiang ji Fermented Bean Curd Culture Gallery is from Jiang families.
BEAN CURD WITH RICE SAUCE. Package Size：12 cans/1 cases. Shelf life：2 years (please refrigerate after opening the bottle) Content Volume：200g. Using the most traditional tofu milk brewing method, salty taste, without sweetness, is the traditional Taiwanese flavor of tofu milk, suitable for seafood, fish dishes.
Jiang Ji fermented bean curd was founded by Jiang Feng-sheng in the 1940s. A master, came from Quanzhou mainland China, specialized in making fermented bean curd. By introducing from a friend, Mr. Jiang had an opportunity to learn the technique of manufacturing fermented bean curd.
