Whenever late autumn or early winter comes, they traditionally ferment soybean malt to make paste.

It has been their custom to make paste in jars before sunrise.

As an essential foodstuff, the paste is considered highly nutritive.

An old book, published in the 17th century, says that paste's taste is the best of all dishes and it is applied to making all dishes.

The old book "Tonguibogam" also says that taking the paste helps kill fever and make sweat in body, while it is efficacious to cure asthma.