This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450’s), Suunjapbang (1540’s) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

Abstract
I. 서 론
II. 연구내용 및 방법
III. 결과 및 고찰
    1.「산가요록」,「수운잡방」,「계미서」에 기록된 장의 분류
    2. 메주
    3. 청장(淸醬)
    4. 시
    5. 혼합장
    6. 기타
IV. 요약 및 결론
References

• 한복려(궁중음식문화재단) | Bok-Ryo Han (Korean Royal Cuisine Culture Foundation)
• 김귀영(궁중음식문화재단) | Gwi-Young Kim (Korean Royal Cuisine Culture Foundation) Corresponding author