Looking for an expert on Asian bean pastes...
we're talking primarily fermented soy or fava beans and salt
So far I haven't had luck finding the Szechuan chili bean paste recommended by Fuchsia Dunlop in her cookbook. I imagine I'll locate some Lee Kum Kee chili bean sauce sooner or later, but in the meantime...
I have some gorgeous artisanal brown miso, and some Korean chili/fermentedsoy/sesame paste.
Anybody have a sense of how these and the many other fermented bean products available in the world differ in terms of flavor, salt content etc.?
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