Fermented Pineapple and Soybean Paste
パイナップルがお肉を極上の味に変える！発酵した酸味と甘みの傑作調味料
Description
A masterpiece seasoning where fresh pineapple is aged for months in jars with fermented soybeans (Douban), salt, and sugar. The core flavor of traditional Taiwanese soups and steamed fish.
Classification: For Adults,Bottled Condiment,Taiwan's Magic Fruit Miso
Shops selling Fermented Pineapple and Soybean Paste
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pineapple
- Soybeans(Douban)
- Salt
- Sugar
- Licorice
Instructions
- [Usage Secret]
- [Fengli Kugua Ji Tang (Absolute Masterpiece)] When making white bitter melon and chicken soup, dump a few tbsp of this jar including the juice (and flesh). The fermented pineapple umami erases melon bitterness, granting the soup otherworldly richness and refreshing sweet/sourness.
- [Steamed Fish] Steaming white fish topped with this paste completely erases fishiness, yielding a restaurant-level deep taste.
- [Stir-fry Secret Flavor] Adding a little to pork or water spinach stir-fries instantly replicates southern Taiwanese eatery flavors.
Learn more Substitutes, pairings, tips
Key spices
Fruity pineapple acidity and fermented soy aroma
Substitutes at Japanese supermarkets
Mix canned pineapple and Japanese white miso (instant sub)
Pairing
Fengli Kugua Ji Tang, Steamed fish, Pork stir-fry
Trivia
[For Adults] Many Japanese recall the 'pineapple in sweet and sour pork' debate, but this is completely different. Through fermentation, pineapple enzymes tenderize meat, and the acidity transforms into 'supreme dashi'. A crystallization of fermentation culture, always handmade when visiting rural Taiwanese grandmas' houses.
Eating tips & etiquette
[Unique Eating] The 'pineapple flesh' turned brown in the jar becomes the ultimate drink snack itself, so pinch it with chopsticks and nibble bit by bit alongside Kaoliang liquor!
Allergen
Soy