@jonathan-chamber

Across Asia, myriad sauces add layers of flavour, depth and instant seasoning to dishes, far surpassing any measure of salt and pepper. From Korea's doenjang and gochujang to Hong Kong's XO sauce and East Asia's fish sauce, there are hundreds of different sauces on the market. Many of these have fermentation as a common thread, creating deeply complex flavours that are a result of patience and time. This article will guide you through some of the most common and how to use them.

0 reply

0 recast

1 reaction