June fragrant bean paste is made by low-temperature koji-making, full-time fermentation and continuous cooking. Therefore, June fragrant bean paste is cooked and can be eaten directly.

The ingredients of June fragrant bean paste are: water, non-genetically modified soybeans, wheat flour, edible salt, white sugar, food additives and so on.

June fragrant bean paste is most suitable for dipping lettuce, such as onion and cucumber. The sauce soup is rich and fragrant, and a small amount of fresh onion, kelp or nepotism is added to the sauce soup to make a delicious food with rich nutrition, good color, fragrance and taste. It can also be made into fried sauce with eggs or meat, or used as seasoning.