Mikura

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Viewing 3 posts - 16 through 18 (of 18 total)
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  • in reply to: Fish Sauce question #53498

    Mikura
    Participant

    I believe they’re salt crystals. Since fish sauce has a lot of salt in it, it can collect at the bottom and form chunks….should be perfectly good still.

  • in reply to: Danmuji #52678

    Mikura
    Participant

    In case you didn’t know already, this pickle is known as takuan in Japanese. There are a ton of takuan recipes online, and although I haven’t tried them, some of them must be good? Just thought I’d point you in the right direction.

  • in reply to: Difference between the Soy Sauce? #51648

    Mikura
    Participant

    I have a somewhat follow up question to this.

    I’m wondering if anyone has tried Joseon ganjang (조선간장) before? I understand that it uses purely soy beans during the fermentation process, while Ginganjang uses a combination of soy beans and wheat, but how does the taste compare between the two?

Viewing 3 posts - 16 through 18 (of 18 total)