Hakka Soybean Paste is made with soybean koji, rice koji, salt and sticky rice congee. The fermented soybean koji and rice koji bring out rich flavor and make it one of Hakka traditional seasonings.  Hakkas use this soybean paste in many of their dishes, just like Japanese use mirin in their dishes.
 
客家豆醬由黃豆麴和米麴發酵糯米粥製成,味道豐富,是客家人傳統調味品之一。客家人使用豆醬的普遍就像日本人使用味霖一樣,廣泛的運用在各式客家菜色中,不管是蒸魚、炒菜或用於沾醬皆適合。
 
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