Doenjang vs Miso: What Is the Difference? - Carving A Journey (2022)

This post may contain affiliate links. Please read my for disclosure details at the bottom of this post. As an Amazon Associate, I earn from qualifying purchases on this post about doenjang vs miso.

In both South Korean and Japanese cultures, they have a condiment made from soybeans. On one hand, in South Korea, they have doenjang. On the other hand, in Japan, they have miso. While both products are made from soybeans, are fermented, and are used in cooking, they are incredibly different. Here, we will explore the difference between the two! So, doenjang vs miso: what is the difference?

What Is Doenjang Paste?

Doenjang, known as soybean paste in English, is a type of fermented paste used in Korean cooking made from soybean and brine. In Korean eating culture, they use doenjang in many different ways. For example, doenjang can be mixed with other ingredients to be eaten as a condiment A popular mixed condiment is ssamjang, a dipping sauce served with Korean barbecue. Doenjang can also be used as the base in soups and stews, as well as a sauce for braising fish and meat.

How to Make Doenjang (Doenjang Production Process):

The earliest records of soybean fermentation in Korea dates back to a time before the Three Kingdoms era. Known documents and writings about doenjang go back as far as the 3rd century A.D.

In Korea, people make soy sauce and doenjang during the same process. Actually, doenjang is the byproduct of making traditional Korean-style sauce sauce! To make doenjang, you start by making ‘meju,’ a soybean brick. First, the soybeans are soaked overnight. Then, they are boiled in saltwater before finally being pounded in a mortar or millstone. These pounded soybeans are then shaped into the meju soybean bricks and left to dry.

Doenjang vs Miso: What Is the Difference? - Carving A Journey (1)

Once washed and dried, the meju bricks are placed in onggi crocks (jangdok). Then, brine and further ingredients are added to the crocks as well. After some time, once the brine and meju bricks have aged and fermented, the brinks are broken down into chunks to become doenjang. The brine is then boiled to become Korean-style soy sauce.

(Video) Korean soybean paste stew (Doenjang-jjigae: 된장찌개)

So, with this style of fermentation, Koreans make two products they use in everyday cooking!

Doenjang Ingredients:

While the most traditional Korean doenjang uses only a few ingredients, the commercial and heavily processed versions use a lot of additives.

Traditional Ingredients May Include:

  • Soybeans
  • Water
  • Sea Salt
  • Dried Chili Peppers; And
  • Dried Jujubes

Commercial Ingredients May Include:

  • Soybeans
  • Water
  • Salt
  • Alcohol
  • Koji Starter; And
  • Wheat

If you want to buy commercially made doenjang, but are on a gluten-free diet, I recommend checking out our blog post for ‘Gluten-Free Doenjang Brands.’ There, we have lots of recommendations.You can find some of these recommendations below in my Amazon picks!

Unfortunately, there isn’t a soy-free substitute for doenjang at this time.

(Video) Doenjang, Becoming the Health Food of the World [Arirang Today]

Doenjang Flavor (What Does Doenjang Taste Like?):

If you place doenjang on a spoon and take a bite, you will automatically taste salt. If you are unfamiliar with doenjang, you may not be able to detect any other flavor by itself. Doenjang really shines when combined with other ingredients and flavors. Once combined with other ingredients (such as with water as a soup base), you will find that doenjang tastes rich, savory, and earthy.

Doenjang vs Miso: What Is the Difference? - Carving A Journey (3)

Honestly, there isn’t a comparable flavor in the Western culture. Finally, though also made from soybeans, Japanese miso does not taste anything remotely like doenjang. So, now that we have learned about doenjang, let’s learn the history, taste, and uses of Japanese miso!

What Is Miso Paste?

Miso is a traditional Japanese paste made from fermented soybeans. The paste is used for sauces and spreads, as well as for pickling vegetables, braising fish and meat, and as a base in soups and stews.

How to Make Miso (Miso Production Process):

Like doenjang, miso is made through fermentation. Though that is the case, the process of fermentation is quite different. To make miso, you go through a two-step process. The first step is making koji, a type of fermentation starter culture made using a grain such as rice, barley, and/or rye. Traditionally, to make koji, you must introduce the mold ‘Aspergillus oryzae’ onto your grain. The mold ferments creating the starter for the miso. Then, you complete the second step– add the koji to the soybeans and other ingredients to ferment and age. Letting everything ferment turns the soybeans into miso!

The type of miso produced depends on the koji starter, the treatment of the soybeans, and the further ingredients.

Doenjang vs Miso: What Is the Difference? - Carving A Journey (4)
(Video) Doenjang, an exceptional Korean condiment

Miso Ingredients:

Miso can have a variety of different ingredients! These ingredients help define the type of miso being produced. The production of miso can include:

  • Barley
  • Whole Wheat
  • Brown Rice
  • Chili Peppers
  • Hemp Seed
  • Buckwheat
  • Highland Barley
  • Millet
  • Soybeans; And So On…

While doenjang keeps the same basic ingredients, the ingredients of miso changes depending on the type of miso desired. To learn all about the different types of miso, I recommend checking Nami’s blog Just One Cookbook! She has an in-depth article on the subject.

Many types of miso can be free of certain major allergens such as gluten. I enjoy and recommend buying the Hikari Organic Miso paste. They sell different types of gluten-free miso. You can find recommendations below in my Amazon picks!

Unfortunately, like doenjang, miso is a soy-based product and does not have a good substitute at this time.

Miso Flavor (What Does Miso Taste Like?):

Like I stated above, the flavor of miso is dependent on the koji starter, the treatment of the soybeans, and the further ingredients. While some miso pastes taste incredibly sweet, others have a bolder and richer taste.

You can have miso that tastes sweet, fruity, earthy, savory, and so on… Just know, miso will always have a strong taste of saltiness from the aging, preserving, and fermentation process!

Doenjang vs Miso: What Is the Difference? - Carving A Journey (5)
(Video) Bok Choy doenjang muchim (청경채 무침)

In Summary, Doenjang vs Miso: What Is The Difference?

  1. Origin: On one hand, doenjang is a Korean invention made from soybeans. On the other hand, miso is a Japanese condiment made from soybeans.
  2. Ingredients: The most traditional and basic ingredients for Korean doenjang include salt, water, and soybeans. Japanese miso can potentially contain many different types of ingredients depending on the variety of miso!
  3. Production Method: While Korean doenjang is made from fermenting bricks of dried and aged soybeans, Japanese miso is made from fermenting soybeans with a mold starter.
  4. Flavor: Korean doenjang always has a salty and earthy flavor that is bold and savory. On the other hand, Japanese miso has a variety of different flavors depending on the ingredients!

So, there you have it! Do you now know the answer to ‘doenjang vs miso: what is the difference?’

We Hope You Enjoyed Learning About Doenjang vs Miso!

We hope you enjoyed learning about doenjang vs miso! If so, let us know in the comment section below. Also, we would love to hear about your favorite Korean and Japanese recipes using these specialty ingredients!

If you would like to read more about cooking, you can find further articles like these, as well as recipes on our blog. We listed some of our favorite Carving A Journey articles and recipes below! For reference, many recipes are influenced by our blended Korean and Southern heritage.

Carving A Journey Comparison Articles:

  • Kimbap vs Sushi: What Is the Difference?
  • Tamari vs Soy Sauce: What Is the Difference?
  • Moon Pie vs Choco Pie: What Is the Difference?
  • Frittata vs Quiche: What Is the Difference?

Carving A Journey Food and Drink Recipes:

  • Tteokkochi Recipe (Korean Rice Cake Skewers)
  • Bibimmyeon (Spicy Korean Cold Noodles)
  • Andong Jjimdak (Korean Braised Chicken)
  • Korean Strawberry Milk Recipe
  • Brown Sugar Iced Latte (Korean Burnt Sugar Latte); And
  • Korean Banana Flavored Milk

If you have any questions or comments, you can also email us at carvingajourney@gmail.com.

And, finally, we would love to hear from you through our social media as well! You can follow us at @carvingajourney on Instagram, Twitter, Facebook, and Pinterest. Or, if you would like more articles like these, you can subscribe to our blog by joining our mailing list. We hope you enjoyed learning about the difference between Korean doenjang and Japanese miso! Thank you so much for stopping by!

(Video) Doenjang Jjigae: Korean Soybean Paste Soup Recipe(된장찌개 만들기, 味噌チゲ レシピ)

Carving A Journey is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Although we may earn commissions for our endorsement, recommendation, testimonial, and/or link to any products or services from this website, these opinions are my own and I fully support these products.

FAQs

Is there a difference between doenjang and miso? ›

Doenjang has a much saltier, funkier flavor than miso so should be used in smaller quantities when substituting it for miso. By the same token, miso has a gentler, smoother quality that makes it a better choice for a dish like traditional miso soup.

What's the difference between miso and soybean paste? ›

You're probably wondering what the difference is between miso paste and soybean paste these are both

Is doenjang the same as soybean paste? ›

Doenjang (된장; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.

Is doenjang a girlfriend? ›

Q-Rapha Premium Doenjang (Korean Soybean Paste) is an authentic premium quality, gluten-free, naturally aged, and fermented. It's 100% All-Natural, Gluten-Free, Non-GMO soy paste.

Do you need to refrigerate doenjang? ›

Keep your container in the fridge, the same way you would with miso. Most commercial brands will keep for about a year. This doenjang-based ssam sauce just might become your new favorite condiment.

What is the difference between Korean and Japanese miso? ›

Production Method: While Korean doenjang is made from fermenting bricks of dried and aged soybeans, Japanese miso is made from fermenting soybeans with a mold starter. Flavor: Korean doenjang always has a salty and earthy flavor that is bold and savory.

Does doenjang have probiotics? ›

The majority of microorganisms in doenjang are Bacillus paralicheniformis, which is tolerant to 10% NaCl [46]. Furthermore, probiotic microorganisms, including Bacillus strains, may have exerted health benefits. The consumption of probiotics may improve blood pressure control.

What is doenjang used for? ›

Soybean Paste Stew (Doenjang Jjigae)

The Doenjang serves as a great foundation to any ingredients you throw into the stew – vegetables, seafood like shrimp, shellfish and even squids, mushrooms, beef and more. Koreans love to pair it with BBQ and jeon. Savor the taste and aroma!

Can you eat expired doenjang? ›

DOENJANG may also develop white mold but like GOCHUJANG, you would just scrape it off the top. It may also develop a darker coloured crust which can happen once exposed to air. That's simply due to exposure to oxygen which dries it out and changes the colour but is still safe to eat.

Does doenjang have protein? ›

Soybean Paste Doenjang (1 tbsp) contains 5g total carbs, 5g net carbs, 0.5g fat, 3g protein, and 35 calories.

What can I use instead of doenjang? ›

The best substitutes for Doenjang
  • Sweet Bean Sauce.
  • Miso.
  • Gochujang.
  • Doubanjiang.
  • Korean soy sauce.
  • Ground Bean Sauce.
  • Fermented black beans.
  • Hoisin Sauce.

Is doenjang same as natto? ›

The Koreans have a number of different soybean ferments that are also bacillus-based, but the most common one is doenjang, which is more or less natto, although the method of fermentation makes a product that doesn't have the sticky, gooey aspect natto does because it's a dried-down paste.

How do you pronounce doenjang? ›

"Doenjangjjigae" (Korean fermented soybean paste stew) - YouTube

What is the difference between ssamjang and doenjang? ›

Ssamjang is basically gochujang and doenjang combined, with some sesame, garlic and other lovely ingredients in between that just make it have that texture that is almost similar to that of a peanut butter.

Is doenjang the same as Doubanjiang? ›

Doenjang (된장): another Korean soybean paste, doenjang is made from soybean and brine only, and is traditionally made into a brick, known as meju. It is less salty than doubanjiang, and is never spicy, with a flavour that is sometimes compared to Japanese miso.

How long does opened doenjang last? ›

Commercially prepared doenjang is safe to consume 3 to 4 months after opening as long as it is refrigerated in an air-tight container, and could be good for up to one year.

What does doenjang taste like? ›

Doenjang is a Korean paste made with fermented soybeans and brine. It offers deep and complex umami taste with a subtle hint of sourness which is a common taste in Korean dishes. It's one of the essential fermented seasonings in Korean cuisine, alongside gochujang or red pepper paste and ganjang or soy sauce.

Can I use expired Korean soybean paste? ›

Without contamination, refrigerated soybean paste can last for years, but both the flavor and color change over time. When unrefrigerated, don't expect anything more than a few weeks to two months at the most.

Is red or white miso better? ›

Best overall red miso

Because red miso is fermented for longer, it usually has a stronger, saltier flavor compared to white and yellow misos. Therefore, they say, it should be reserved for heartier dishes, since it can easily overwhelm simpler food.

How long is miso paste good for? ›

Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

Can I substitute soybean paste for miso? ›

Soybean paste

Soybean paste, a fermented bean paste, can be used as a substitute for miso paste in many dishes. It is commonly used as a seasoning in stews, soups, and even dipping sauces. This paste can be used as a red miso paste substitute, but keep in mind that it is quite salty.

Is Doenjang Jjigae good for weight loss? ›

As a primarily vegetable based stew, doenjang jjigae makes a low-calorie meal 3. A 1-cup serving of the stew contains about 90 calories. As a low-calorie food, the stew makes a good choice if you're trying to limit your calorie intake for weight loss.

Does doenjang have sugar? ›

contains 50 calories per 30 g serving. This serving contains 1 g of fat, 4 g of protein and 6 g of carbohydrate. The latter is 2.4 g sugar and 0.2 g of dietary fiber, the rest is complex carbohydrate.

Is doenjang stew healthy? ›

Doenjang jjigae (된장찌개) is made with a fermented soy bean paste called doenjang (된장). This paste is one of the staple condiments found in almost every Korean household. It is healthy and rich in minerals, vitamins, and gut-healthy probiotics. The Japanese miso paste is similar, but a bit sweeter and milder in taste.

How do you cook with doenjang? ›

4 New Ways to Enjoy Doenjang, Korean Soybean Paste! - YouTube

How do you make ramen with doenjang? ›

[korean food] doenjang ramen (soybean paste)
  1. Onions, peppers and slice diagonally.
  2. Put in a pan and fry the spice paste ingredients. Please roasted spices not burn.
  3. Water, boil and put the geonsaewoo.
  4. Minced garlic, cotton, if released into the soup and simmer gives 1/3 volume.

Can you make gochujang from doenjang? ›

In a small sauce pot, combine together the gochugaru (chili powder), hot water, doenjang (soybean paste), rice syrup, mirin, garlic paste, salt, barley malt powder and rice flour. While stirring, bring the mixture up to a simmer and cook until slightly thickened.

Does miso paste need to be refrigerated before opening? ›

There is no need to refrigerate unopened miso.

Once you open the package, make sure it's always sealed tightly when not in use. When it comes to where opened miso should be stored, there are two options. The fridge is the best place because miso retains quality best at low temperatures.

What is Tojang? ›

☑ WHAT IS 'TOJANG' : 'Tojang' is a delicious soybean paste, fermented and aged in combination with soy sauce, making it even more savory and rich in flavor than doenjang.

How long does Doenjang Jjigae last in the fridge? ›

The stew can be stored in the refrigerator for up to 4 days, then reheated when ready to serve.

Is Korean soybean paste soup healthy? ›

Doenjang Jjigae, also known as Korean bean paste soup is such a healthy, nutritious, spicy, tasty and comforting dish.

What is Korean soybean paste used for? ›

Soybean paste is usually used as the main seasoning ingredients for soup, stew and "Ssamjang"(dipping sauce for lettuce wrap), but also can be used to season blanched vegetables such as spinach. However, it is recommended not to consume too much since it is highly composed of sodium.

What is Korean soybean paste called? ›

Doenjang (된장) is fermented Korean soybean paste that is made by fermenting cooked soybeans with salt for 6 months or more.

Is miso paste the same as tahini? ›

It's essentially sesame seed butter. While the texture is spot on for a miso paste substitute, its flavor profile is a bit different. Where miso paste is salty and umami, tahini is more nutty and a touch bitter. Tahini is a good miso substitute if the recipe calls for a small amount of miso paste.

Can you use miso Doenjang Jjigae? ›

Its flavor is similar to Japanese miso but with more intense, rich, savory flavor. If you like miso soup, you'll love doenjang jjigae!

Can I substitute doenjang with Ssamjang? ›

Ssamjang has a very unique taste that is difficult to replicate. Using simple doenjang may make up for the texture aspect of the sauce. Sambal oelek is a Thai chili garlic paste that has a similar flavor profile to Ssamjang. Another option you can try as a substitute is mixing chili garlic paste with some sesame oil.

Do they eat natto in Korea? ›

Natto is an improved version of Chongkukjang that has become a global food, but its origins lie in Korea. Chongkukjang in Korea is usually eaten as a Kuk (like soup) and Chigae [6], while in Japan, natto was allowed to be eaten on its own after inoculating the strains.

Does fermented tofu have vitamin K2? ›

Fermented soy, which is most often found in Asia, is an excellent source of vitamin K2.

Does soy sauce contain K2? ›

One of the main benefits of fermented soya is that it is the best food source of vitamin K2 which is essential for preventing osteoporosis, cardiovascular disease, diseases of the brain such as dementia, and even protecting you from various cancers. Vitamin K acts synergistically with vitamin D to keep you healthy.

How do I say Gochujang? ›

The correct pronunciation of gochujang is koh-choo-jan(g). In the first syllable of gochujang, the "g" is pronounced like a "k" and it is followed by an "o" that is pronounced with a closed "oh" sound. The "u" in the second syllable is pronounced like a long "o", which means it is pronounced with an "oo" sound.

How do you pronounce Bibimbap in Korean? ›

How to Pronounce Bibimbap? (CORRECTLY) Korean Dish Name ...

How do you say Japchae in Korean? ›

Korean food Vocabulary "Japchae"잡채 Stir-fried noodles ... - YouTube

Is gochujang the same as doenjang? ›

While gochujang's primary flavor profile is dominated by red chile peppers, doenjang pushes fermented soybeans to center stage. Both pastes are thick and hearty, especially when gochujang also contains soybean paste, but doenjang is more forgiving.

Which is better gochujang or ssamjang? ›

If you're looking to make bibimbap, or want a dipping sauce that's spicy with a hint of sweetness, choose gochujang. Need to make ssambap or enjoy pungent, umami flavored dipping sauces? Then opt for ssamjang.

Is Doubanjiang the same as gochujang? ›

Is Doubanjiang the Same as Gochujang? Unlike what some people may believe, Doubanjiang and gochujang are not the same thing. Although both the sauces are made from fermented bean paste, they have a different flavor profile. In regards to taste, Doubanjiang tends to be much more salty and umami in flavor.

Can I use miso instead of doubanjiang? ›

Toban djan, doenjang, Korean soy sauce, and miso paste can replace doubanjiang when it comes to savory, salty, umami flavors, although they mostly lack spice.

Is Chinese black bean sauce the same as Korean? ›

While Korean black bean paste may have been introduced by a Chinese merchant into Korea, it is different to Chinese black bean paste as it evolved to meet Korean's taste buds.

Does doubanjiang need to be refrigerated? ›

Usually, doubanjiang comes in pouches, so we like to transfer it to a nice jar, labelled and dated (optional). Store it in the fridge after opening it.

What can I use instead of doenjang? ›

The best substitutes for Doenjang
  • Sweet Bean Sauce.
  • Miso.
  • Gochujang.
  • Doubanjiang.
  • Korean soy sauce.
  • Ground Bean Sauce.
  • Fermented black beans.
  • Hoisin Sauce.

Can I substitute soybean paste for miso? ›

Soybean paste

Soybean paste, a fermented bean paste, can be used as a substitute for miso paste in many dishes. It is commonly used as a seasoning in stews, soups, and even dipping sauces. This paste can be used as a red miso paste substitute, but keep in mind that it is quite salty.

Do they use miso in Korea? ›

Both miso and Korean beanpast were made by fermenting soybeans, but there is a difference between the two. Miso is one of the essential fermented foods for Koreans. The soybean fermented soybean paste is different from the smile, except that only the pure soybean is fermented.

Do Koreans use miso? ›

Korean miso soup or doenjang Jjigae uses the Korean form of miso doenjang (aka dwenjang, aka dengjang). Doenjang is similar to Japanese miso but it also contains some uncrushed beans giving it more texture. This soup also contains gochujang which is similar to miso and has chilis in it.

What is the difference between Ssamjang and doenjang? ›

Ssamjang is basically gochujang and doenjang combined, with some sesame, garlic and other lovely ingredients in between that just make it have that texture that is almost similar to that of a peanut butter.

What does Doenjang Jjigae taste like? ›

Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an earthy funk that gives the soup a marvelous earthy flavor.

Can I use doenjang instead of gochujang? ›

While gochujang's primary flavor profile is dominated by red chile peppers, doenjang pushes fermented soybeans to center stage. Both pastes are thick and hearty, especially when gochujang also contains soybean paste, but doenjang is more forgiving.

Is red or white miso better? ›

Best overall red miso

Because red miso is fermented for longer, it usually has a stronger, saltier flavor compared to white and yellow misos. Therefore, they say, it should be reserved for heartier dishes, since it can easily overwhelm simpler food.

What is a replacement for miso? ›

Soy sauce. Soy sauce can stand in for the salty and savory flavor of miso in a pinch. But keep in mind: miso paste has a creamy texture and soy sauce is very thin, almost like water. Use this ratio: Substitute ½ tablespoon soy sauce for 1 tablespoon miso paste.

What is white miso called? ›

White Miso (Shiro Miso)

Also known as "sweet" or "mellow" miso, white miso is fermented for a shorter time and lower in salt than darker varieties. It has a milder, more delicate flavor and is easily adaptable.

Can I use doenjang for miso soup? ›

Its flavor is similar to Japanese miso but with more intense, rich, savory flavor. If you like miso soup, you'll love doenjang jjigae! It's a hearty Korean stew that's easy to make, healthy, satisfying, and full of vegetables and protein.

Does doenjang have probiotics? ›

The majority of microorganisms in doenjang are Bacillus paralicheniformis, which is tolerant to 10% NaCl [46]. Furthermore, probiotic microorganisms, including Bacillus strains, may have exerted health benefits. The consumption of probiotics may improve blood pressure control.

Can you eat expired doenjang? ›

DOENJANG may also develop white mold but like GOCHUJANG, you would just scrape it off the top. It may also develop a darker coloured crust which can happen once exposed to air. That's simply due to exposure to oxygen which dries it out and changes the colour but is still safe to eat.

How do you eat doenjang? ›

Heres' my list of 7 Recipes Using Doenjang!
  1. Lettuce Wrap Sauce (Ssamjang)
  2. Boiled Pork Belly Wrap (Bossam)
  3. Cabbage Soybean Paste Soup (Baechu Doenjang Guk)
  4. Radish Soup with Soybean Paste (Mu Doenjang Guk)
  5. Soybean Paste Stew (Doenjang Jjigae)
  6. Spicy Pork Bone Stew with Potatoes (Gamjatang)
  7. Instant Pot Gamjatang.
13 May 2019

How long is miso paste good for? ›

Miso is a “preservative food,” that can be kept for a long period of time due to its salt content. If kept in your refrigerator, miso itself does not go bad. In terms of the quality of the taste, miso should remain relatively consistent for up to one year.

Does Korean soybean paste expire? ›

Without contamination, refrigerated soybean paste can last for years, but both the flavor and color change over time. When unrefrigerated, don't expect anything more than a few weeks to two months at the most.

Videos

1. Smelly Korean Food - Soybean Paste Stew - DOENJANG JJIGAE (된장찌개)
(Learn Korean with GO! Billy Korean)
2. Taste of Wisdom - Ep02C04 Eoyukjang
(Arirang Culture)
3. Korean Soybean Paste Stew Recipe | Doenjang Jjigae
(Hungry Bunnies' Snack Bar)
4. 3 New Ways to Enjoy SSAMJANG, Korean Dipping Sauce!
(Aaron and Claire)
5. How About 'Sundubujjigae' for Dinner?! ㅣ Paik Jong Won's Paik Jong Won Recipe
(백종원의 요리비책 Paik's Cuisine)
6. KOREAN SOYBEAN PASTE STEW // VEGAN DWENJANG JJIGAE RECIPE
(Cheap Lazy Vegan)

Top Articles

Latest Posts

Article information

Author: Manual Maggio

Last Updated: 12/27/2022

Views: 5951

Rating: 4.9 / 5 (69 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Manual Maggio

Birthday: 1998-01-20

Address: 359 Kelvin Stream, Lake Eldonview, MT 33517-1242

Phone: +577037762465

Job: Product Hospitality Supervisor

Hobby: Gardening, Web surfing, Video gaming, Amateur radio, Flag Football, Reading, Table tennis

Introduction: My name is Manual Maggio, I am a thankful, tender, adventurous, delightful, fantastic, proud, graceful person who loves writing and wants to share my knowledge and understanding with you.