Inspired by my 奶奶 (grandma) and the sauces she would ferment with what she had in her kitchen. This 酱/Jiang(4) is the most experimental of them all. The current batch contains a variety of kojis, EU grown legumes, seasonal, local vegetables and seaweed.
Favourite ways to serve:
As part of a rice bowl
As the foundation for a comforting bowl of soup or stew
