Tương Bần
Tương Bần is a thick, sweet and salty northern Vietnamese soybean sauce made from soybean and sticky rice at Bần Yên Nhân in Hưng Yên, matured in ceramic jars for months.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10- Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All condiments382Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1
Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1Filtered to
Recipes
Tao-jiew (Thai fermented soybean condiment)
Tao-jiew is a salty, semi-solid soybean condiment from Thai cooking, made with koji and maturation in salt solution. The JIRCAS entry gives one method with key quantities left out.
Sweet miso glaze
A Japanese-style glaze of pale rice miso, water, sugar and rice vinegar, heated gently until it coats a spoon and spread over cooked aubergine, tofu or vegetables.
Miso mustard
Karashi-su-miso is a smooth Japanese sauce of sweet miso, rice vinegar and hot mustard, stirred together for vegetables, seafood or poached fish.
Chu hou sauce (Cantonese fermented soybean braising paste)
Chu hou is a sweet, savoury Cantonese paste of fermented soybeans, fermented bean curd, garlic, ginger and sesame, used mainly to braise meat.
Miso dengaku glaze
A sweet-salty Japanese glaze of miso, mirin, sake and sugar, warmed until thick and spread on grilled tofu, eggplant, daikon or konnyaku. Regional versions in Aichi use red miso and dashi.
Elevated risk
Hoisin-inspired quick sauce using miso
An untested modern miso-based sauce inspired by hoisin's sweet, savory profile; this prototype is not traditional hoisin or a copy of a commercial brand.
Hoisin sauce
A thick, dark, sweet-salty Chinese condiment built on fermented soybean paste. This page gives one quick home version and records how commercial formulas differ.
Barley miso (mugi miso)
A Japanese soybean paste fermented with barley koji and salt, made mostly in Kyushu, Shikoku and western Japan. It is sweet, savoury and grainy.
Elevated risk
Gochujang with glutinous rice and meju powder
Korea’s sweet, savoury and fiery red paste of glutinous rice, barley-malt enzymes, fermented soybean meju powder and chilli powder, matured in earthenware.