A high-protein food paste made from fermented soybeans.
This ingredient is a fermented mixture of soybean paste and rice, commonly used in a variety of culinary creations, including soups and stews. It is often paired with bean curd, also known as tofu, to create a savory and flavorful dish that is rich in umami flavor. The fermentation process used to create this ingredient not only enhances its flavor but also contributes to its nutritional value, making it a popular choice for those seeking healthy and flavorful meal options. This ingredient is a testament to the rich and diverse culinary traditions of Asia, where it has been used for centuries in a variety of dishes.
A tangy condiment derived from the fermentation of soybeans, salt, and either rice or barley, extensively employed in Asian cuisine to enhance the taste of soups and sauces.