One such substitute was a salty paste of fermented grains, an early precursor of modern soy sauce. A Japanese Zen priest came across this seasoning while studying in China and brought the idea back to Japan, where he made his own improvements on the recipe. One major change the priest made...
Soy sauce is a staple of Hong Kong home cooking. To Jack Pong, it’s also a livelihood. His family has run condiment manufacturer Yuet Wo for 80 years, and having succeeded the business in 2016, Pong is now on a mission to refresh the brand’s image and navigate a new era while ...
Prior to the invention of laundry detergents, Americans used soap flakes to wash clothes. However, in the 1930s, the first laundry detergent, Dreft by Procter & Gamble, hit the market. Later, in 1943, Procter & Gamble produced Tide, which could get out tougher stains due to the use of ...
Research trips to far-off places such as South Korea (to investigate an ancient form of soy sauce still being made on one of the islands and other East Asian umami-rich flavourings) ended up being impossible. As a result, the book looked inward in a way he hadn’t anticipated. Focusing...
The acidity of the vinegar cuts the fat of pork which is the most commonly BBQd meat in North Carolina, and the pepper adds flavor. Main ingredients: vinegar, hot peppers Kansas City BBQ Sauce Now we bring BBQ sauce forward to the relatively recent past. The introduction of mass-produced ...
Soy sauce Miso paste I use a lot of wild herbs and spices in my pickles, most of which you can read about in my post onWild Spices of the UK, or in the links below: Ground ivy (Glechoma hederacea)- this is my absolute go-to wild herb for infusing into vinegarbeforepickling. It ...
Sriracha, pronounced as “see-rah-jah,” is just a generic term like “ketchup” or “catsup.” Si Racha, a seaside province in Thailand, is where the sauce was first invented and named after. “Si” is the modern Thai translation of the Sanskrit “Sri,” which has a root meaning “...
Fermented food is produced by the process of fermentation. It is made by breaking down sugar in food and producing alcohol or acid with the help of microorganisms. Sauerkraut, beer and wine are some of the fermented foods. Answer and Explanation:1 ...
. Colman’s WordBowl Word, ELIXIR, proved challenging: an ancient term for a substance that could transform metal into gold or prolong life indefinitely, what could be a modern equivalent? Originally written a year ago as he decamped NYC for London, this post is hitting as he flys off ...
there’s certainly nothing wrong with enjoying what is produced, and the work that is going into identifying what exactly gives a wine its uniqueness is a worthy intellectual exercise that I personally find fascinating. From a truth-in-advertising perspective though, there will come a point where...