Ssal-jocheong (rice syrup)
A Korean rice syrup: cooked rice is converted by barley malt in a long warm hold, strained, and the sweet liquid is boiled down until it pours like maple syrup.
Recipes
1504 records with their sources, across 11 categories.
All condiments5
Fermented, enzyme-ripened and mixed seasonings2
Koji, mold starters and mold-ripened ferments2
Garum and fish sauces1
Fermented, enzyme-ripened and mixed seasonings2Koji, mold starters and mold-ripened ferments2Garum and fish sauces1Filtered to
Recipes
Shoyu-koji
A Japanese kitchen condiment of rice koji matured in soy sauce until the grains turn soft and sweet. The same name also means the mould-grown soybean and wheat used to brew soy sauce.