A Year of Meju: From the Start to Now

A Year of Meju: From the Start to Now

A clay meju (fermented soybean block) plops onto the table: “Look like meju? Yes, it's meju!” In front of the shop, the first page of the daily tear-off calendar, “From the Start to Now · Late autumn, the day the beans were boiled,” goes up and the calendar rewinds. Meju is born from beans pressed down in a late-autumn cauldron, hangs from the winter eaves to dry firm and chewy, plunges into the crock in the first lunar month, then in spring, after a melodramatic “Split it in two” scene, high-fives as doenjang and soy sauce; when a summer shower hits, the lids go clap-clap-clap. “Now” — a bubbling earthenware doenjang stew arrives, a red “Must” stamp lands on the calendar, and a spoon scoops one spoonful toward the front of the screen.

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