This file photo shows Gyeongbokgung Janggo, or Korea's traditional storage space for jang (paste) crocks, ingredients, and ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Why not make fermented foods part of your everyday life, like she does? Miso can be used as a marinade for fish and meat, in addition to miso soup. It can be used to flavor stir-fried vegetables ...

To ensure the survival of traditional narezushi, a salt-cured fish and fermented rice dish no longer commonly served in Japan, innovations are being conceived such as combining it with cheese among ...

The typical Japanese diet—as characterized by plant food and fish as well as modest Westernized diet such as meat, milk, and ...

An ancient type of fermented sushi called funazushi, considered by many to be the original form of the raw fish dish, is seeing a renaissance aimed at making it more palatable to younger ...

This tangy and pungent condiment goes well with fish, rice and more Ingredients ... any impurities getting into the kasundi as it’s a fermented sauce. 5. Finish this with salt and white vinegar.