The Fresh Sheet

Traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt, kōji, & rice. Used in sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup!

Savory, sweet, and spicy fermented condiment popular in Korean cooking. Made from gochugaru (red chili powder), chapssal (glutinous rice), meju (fermented soybean) powder, barley malt, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.