Found 84 results.
Doenjangkr-ro
fermented soybean paste
north Chinese noodle dish of cumian with a sauce of stir-fried minced meat and fermented soybean paste
Misojp
fermented soybean paste
Red misojp
fermented soybean paste
Tươngvi
Vietnamese fermented bean paste
Fermented foods made from ground beans
Protein isolated from the soybean
Paste made of fish meat
Indonesian fermented bean paste
Doenjang jjigaekr-ro
Korean dish of soybean paste stew
Zunda mochijp-ro
Japanese confection of glutinous rice cake with soybean paste
Condiment prepared with chili peppers
Fermented soybean sauce
culinary vegetable
Chinese bean paste
Douchizh-ro
Fermented and salted black soybeans
Burmese fermented bean paste
Jangkr-ro
Korean term for sauce
spreadable food made by grinding nuts
Meat preserved with cultured bacteria
Liquor distilled from pomace that is left over from winemaking
Indonesian soy product originated from Java island, used as protein source
cooking technique
paste made from tomatoes
Fish paste made from anchovies
Paste of ground almonds and sugar
species of plant in the Fabaceae family
Kongguksukr-ro
Korean noodles in cold soymilk broth
Manufactured protein product, made from vegetable sources
Okarajp-ro
Byproduct of tofu production
fermented soy product
culinary traditions of Korea
Rice modified by culturing with bacteria or mold
Finely ground roasted black sesame seeds
Kongnamul bapkr-ro
Korean dish of soybean sprouts and rice
Kongnamulkr-ro
Korean term for soybean sprouts
Kongnamul gukbapkr-ro
Korean dish of soybean sprouts and rice in broth
Philippine fermented fish condiment
Sweet paste of ground lotus seeds, used in Chinese and Japanese confectionery and dumplings
Fermented alcoholic beverage from apple juice
Category record for fermented drinks
Gochugarukr-ro
Korean red chili powder
Agkudfil
Traditional Filipino alcoholic drink
Gochujangkr-ro
Korean red chilli paste
Chinese red date, or jujube, paste
Balichãopt
Macanese fermented shrimp paste
Indonesian porridge
Bugakkr-ro
Deep-fried Korean vegetable snack
Mắm nêmvi
Vietnamese fermented fish sauce
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
crushed, salted and fermented fish paste used in Cambodian cuisine
Ngapimy
Burmese fermented seafood paste and sauce
Yangnyeom doenjangkr-ro
Korean seasoned soybean paste, often used as a condiment or marinade
Żurpl
Eastern European fermented grain soup
Ankojp-ro
Japanese term for red bean paste
Kroeungkm
Khmer spice and herb paste
Turkish sephardic "çörek" or bun
english name for kootu
Starch powder from kudzu plant
bean paste used in several Asian cuisines
Fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines
Fruit of the apple tree
Macanese dish of pork with shrimp paste and tamarind
Dòuhuāzh-ro
Chinese dessert made with tender tofu
Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine
Chinese sauce with fermented black beans and garlic
Hishiojp-ro
Kashkfa
Fermented dairy product in Iranian, Middle Eastern, and Central Asian cuisine
Smooth, sweet quince paste
spiced food paste
White misojp-ro
Light colored miso paste
Fine paste made with ground nuts
Tteokkr-ro
Korean rice cakes
city in Aichi Prefecture, Japan
Gokaboujp-ro
Japanese confection
Korean dessert
Wheat protein, used as a meat replacement
Dietary fat, associated with beneficial health effects
Building blocks of fats
Japanese cooking style on hot flattop stove
Liquid seasoning made from soybeans
traditional Japanese food made from fermented soybeans