MEJU: R&D Workflow

Status: In Progress | Lead: Tomorrow’s Table

1. STRATEGIC FRAMEWORK

Intro: Research and development of Meju through direct collaboration between traditional producers, chefs, hobbyists, home cooks, and food scientists. Bridging ancestral technique with science to make fermentation knowledge more accessible.
Core Objective: Integrate traditional Korean fermentation practices into modern culture through interdisciplinary research initiatives.

11 meju samples from around Korea collected during my first visit for future r&d

📄 Analytical Papers on The 11 Meju Samples and Jang Production

Fermentation-school-full-analysis.pdf Jang_eng_hansik-1.pdf Jang-Science-Paper2.pdf Meju-Breakdown-Chart.pdf

Tomorrow’s Table and I developed this curriculum to document a collaborative R&D workshop called “Nuju.” We partnered with traditional producers to explore rare summer Meju fermentation processes. By working directly with the public, we turned the workshop into an open research project.

The following four sections detail this curriculum in full transparency. All data is provided here to ensure anyone can replicate these methods. Moving forward, we will continue to document other traditional fermentation processes using this same framework.

Workshop Breakdown & Contributors

Week1: Pea Meju & Bean Diversity (Producer: Lee Kyung-ja)
Week2: Barley Husk Meju (Producer: Choi Jun-seok)
Week3: Records from Sangayorok (Producer: Jung Chul-gi)
Week4: Science, Creativity (Jason White)
Art: Ye chan
Pdf & Analysis: Jee Hyunsuk Fermentation school

Week 1: Group R&D Curriculum: Green Pea Meju

📄 PDFs for Week 1 Workshop

Recipe-For-Worksop.pdf Pea_Meju_RnD_Fermentation_Log_EN.docx.pdf Nuju_Workshop_Orientation_EN.pdf Korean_Fermentation_Workshop_Week1_Pea_Meju_EN.pdf