Taiwanese Fermented Bean Paste (Miso Style)
Dramatically professional taste of boiled fish! Taiwanese "sweet miso" with soy grains left over
Description
A sweet paste made by fermenting whole soybeans with rice koji and sugar, retaining chunky grains. Similar to Japanese miso but sweeter, used to add richness to braises.
Classification: For Everyone,Fermented Condiment,Taiwanese Grainy Miso
Shops selling Taiwanese Fermented Bean Paste (Miso Style)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Usage Secret]
- [Braised Fish] Simmer fresh white fish with soy, ginger, and
- tbsp of this paste. Erases fishiness and adds a pro-level 'rich depth' soy alone can't achieve.
- [Rouzao (Minced Pork)] Adding a little as a secret ingredient when frying Lu Rou Fan meat mellows the flavor and highlights aroma.
- [Side Dish Dressing] Tossing boiled cabbage or eggplant with it creates a rustic, delicious dish like a rural Taiwanese eatery.
Learn more Substitutes, pairings, tips
Key spices
Rich sweet aroma of aged soybeans
Substitutes at Japanese supermarkets
Japanese sweet chunky miso (like Mugi Miso, but flavor differs)
Pairing
Steamed fish, Rouzao, Bitter melon stir-fry
Trivia
[For Everyone] In traditional Taiwanese markets, you'll see it sold by weight in giant tubs. Higher sugar content than Japanese miso makes for a kid-friendly sweet/salty taste. The #1 secret flavor of Taiwanese homes, easily fitting Japanese palates for braises and meat sauces.
Eating tips & etiquette
[Unique Eating] Adding a spoonful of this paste to Taiwanese hot pot 'dipping sauce' yields a rich, peanut-butter-like depth that is incredibly tasty!
Allergen
Soy