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Mikura

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  • April 7, 2010 at 2:33 am 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.

    September 14, 2009 at 2:30 pm 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.

    June 5, 2009 at 4:37 pm 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?

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