Tsukudani
Japanese seasoned reduction in which ingredients such as shiitake or fish are simmered in soy sauce and sweeteners until the liquid is absorbed and a concentrated, storable condiment remains.
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
Filtered to
Recipes
Verde sawse (medieval green herb sauce)
A green herb sauce from The Forme of Cury, about 1390, of parsley, mint, garlic and sage ground with bread, wine, vinegar and warm spices, coloured and flavoured with saffron. It is not fermented.
Vincotto
Vincotto is a dark, thick, sweet paste made by slowly cooking down unfermented grape must in rural Italy, used as a seasoning for savoury dishes and desserts.
Tempero pronto
Tempero pronto is a fresh Brazilian paste of garlic, onion and salt, ground with oil and kept ready to start a dish. It is the Brazilian counterpart of sofrito and refogado.
Prepared horseradish
Prepared horseradish is freshly grated horseradish root mixed with vinegar and salt. This refrigerated relish holds the root’s sharp, nasal pungency in a spoonable form.