I enjoyed reading this article so much!! Thank you for your wonderful writing and bringing the magic of Taiwan to us. Can't wait to read more from Yunhai!
There's so much about soy sauces to explore! I'd love to read your Treatise on Tofu and Mung Bean Manifesto, but one thing that's also been on my mind is the diversity of fermented soy items, as you noted above. As I write, I can't help but think about a dajiang (大醬 from the label) that I bought on a whim from a Chinese grocery store, that I have little idea of what to do with. It'd be nice to have an extended comparison in English of East Asian fermented soy products.
Albert and I loved this post very much and shared your wonderful video here: https://ampleroad.substack.com/p/our-trio-to-xiluo-in-yunlin-county
I enjoyed reading this article so much!! Thank you for your wonderful writing and bringing the magic of Taiwan to us. Can't wait to read more from Yunhai!
There's so much about soy sauces to explore! I'd love to read your Treatise on Tofu and Mung Bean Manifesto, but one thing that's also been on my mind is the diversity of fermented soy items, as you noted above. As I write, I can't help but think about a dajiang (大醬 from the label) that I bought on a whim from a Chinese grocery store, that I have little idea of what to do with. It'd be nice to have an extended comparison in English of East Asian fermented soy products.