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Recipes

1504 records with their sources, across 11 categories.

All condiments19

Fermented, enzyme-ripened and mixed seasonings12

Legume, seed and plant-protein ferments3

Vegetable lactic2

Garum and fish sauces1

Koji, mold starters and mold-ripened ferments1

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Recipes

3 recipes

Photograph of Tao-jiew (Thai fermented soybean condiment).

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.

Thailand
Condiments

A shallow cream ceramic bowl holds finished golden-brown barley miso, its softly moist coarse paste flecked with visible barley grains.

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.

Kyushu · Traditional method
· Condiments

Thick brick-red Korean gochujang in an unbranded earthenware jar, with a wooden spoon lifting a scoop; original editorial reconstruction.

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.

Sunchang, Jeollabuk-do, South Korea · Traditional method
· Condiments