Recipe ideas

Some inspiration for how to use our products

Jiangs - the ways we use jiang in our kitchen are countless. As a quick snack with a bowl of rice, in a sitr fry sauce, the salty/umami addition to desserts, on a rice cracker or on a bun with butter and cheese. Where ever you would use salt, consider using jiang instead :) 


Jiang butter

In a food processor, add a jiang of your choice and unsalted butter at a ratio of 1:1. Blend until homogenous and fluffy. This is a staple in our house. Superb on toast!


Jiang salad dressing

This is a really simple and delicious way to spruce up a noodle or vegetable salad. Jiang of your choice, rice wine vinegar and honey at a ratio of 1:1:0,5. The ratio is a recommendation but do play around with them to suit your use.


Jiang soup

This is a great one to have as a quick snack, when you're feeling a little under the weather or *cough* hungover.

Start with a kombu/shiitake/meat broth. It also works well with plain water. Bring to a boil then turn off the heat. I use 20 grams of jiang per 200 ml of broth. Top with green onions and a dash of white pepper and serve. To make this more of a hearty snack/meal, add fresh shiitake mushrooms, silken tofu or other quick to cook vegetables when boiling the broth. 


Jiang dipping sauce

Mix your favorite jiang with mayonnaise. Works as an amazing dipping sauce for vegetables or as the umami addition to a comforting bowl of rice. 


Tempe - the nutritious, plant based protein that is more nutritiously bioavailable because it's fermented. Tempe works best when seared off or deep fried before being used in a dish.


Tempe kering

This is my favorite way of consuming tempe. Use the recipe that calls to you. 


Soy glazed tempe

Cut tempe into 1cm by 2 cm slices. Pan sear with neutral oil until golden brown. Mix soy sauce, mirin at a ratio of 1:1. Pour over tempe and turn down the heat. You want the liquids to thicken and not burn. Serve immediately. 

Foo Ferments ApS

Tomsgårdsvej 81, st th, Copenhagen 2400

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