When I was in elementary school, I moved to Japan with my father, who was appointed as the Tokyo branch manager of Yonhap Steel, and attended a local school in Tokyo for five years in elementary and middle school.
After graduating from Hankuk University of Foreign Studies, he worked as a reporter for NHK's Seoul bureau, and returned to his hometown of Busan with his marriage. Due to his interest in food, he obtained a certificate as a Korean food cook, and after the 2002 Asian Games, he became a live reporter for NHK's Fukuoka and a correspondent for the Asahi Shimbun. In 2004, his husband's training in the U.S. was decided, and he lived in Columbia, Missouri for a year and a half. Since 2013, he has helped his mother little by little, but fell into fermentation, so he started his business in 2015.
Wangshin is deeply connected with his family. The Wangshin logo and the pine tree painting behind him were written and drawn by his mother-in-law. He won the grand prize for his pine painting at Seoyejeon Hall in Pohang City. I want to remember my father as a king for a long time. It was my mother who first made anchovy fish sauce and passed it on to me. She told me that I should always share good things with my neighbors. It was my husband who searched for domestic and foreign materials and told me to study. When I have difficulties, I always find answers with him. My younger siblings help me when I have a hard time on my own. When you are busy, your family helps you a lot. Children help you with overseas marketing as export countries diversify to the United States, Japan, and Singapore. It is reassuring. Many families and neighbors around you promote it hard.
Wangshin products contain the love of many of these families and neighbors. I would like to share with many people the traditional Korean fermented sauce made with care.
