Denjang paste substitute?
TJ
miso, or miso-like? If not, is there something Chinese I could substitute?
TIA
tj
Victor Sack
> My local Korean stores have very little written or spoken English. Is this
> miso, or miso-like?
So it seems, according to a lot of sources (the paste is also
transliterated as 'dejang', 'doenjang', 'daen jang', etc.).
See, for example...
<http://poppy.snu.ac.kr/apchdl98/seoul_culinary.html>,
<http://www.cuisinenet.com/glossary/korea.html>
and also Gernot's spice pages...
<http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?spice_ge
o.html>
In a lot of other places, both are defined as 'fermented soybean paste',
too.
According to
<http://www.asian-culture.com/Pages/Pages/ENGLISH/FOOD/krfoodlist.htm>,
denjang has a stronger taste than Japanese miso.
Victor
Elizabeth Falkner
I think denjang is a fermented soybean paste, much like the Japanese
natto (which isn't a favorite even in Japan).
This site seems to be run by Koreans who like to cook; they may be able
to help you locate what you want.
http://deil.lang.uiuc.edu/elci/m97/hanya/main/main.html
Elizabeth
TJ wrote:
>
> My local Korean stores have very little written or spoken English. Is this
TJ
>
> TJ <gara...@halcyon.com> wrote:
>
> > My local Korean stores have very little written or spoken English. Is this
> > miso, or miso-like?
> <http://www.asian-culture.com/Pages/Pages/ENGLISH/FOOD/krfoodlist.htm>,
> denjang has a stronger taste than Japanese miso.
Pictures! Wonderful. I go into every Asian market I see, and it seems to
be an at least pan-West Coast phenomenon that Korean groceries have the
*least* English translations of the bunch.I have certainly seen those
packages of fermented chili paste and bean paste, and now I know what
they are.
tj
PeterDy
Elizabeth Falkner <falk...@home.com> wrote in message
news:38259052...@home.com...
>
> I think denjang is a fermented soybean paste, much like the Japanese
> natto (which isn't a favorite even in Japan).
>
Elizabeth, could you explain what the difference is between natto and miso?
Thanks.
Peter
PeterDy
TJ <gara...@halcyon.com> wrote in message
news:garamala-061...@tac-lx100-ip24.nwnexus.net...
> My local Korean stores have very little written or spoken English. Is this
> TIA
> tj
TJ,
I've eaten quite a bit of Korean food, but don't cook it, so I'm not sure if
denjang paste is similar to miso. Still, there are many fermented soy bean
products out there, and they are all rather different from each other. In
Chinese cuisine, both "yellow bean sauce" and certain kinds of fermented
doufu [fu3ru3] can be described as pastes. But they are nothing like miso.
So, I would suggest not substituting among the various soy bean pastes if
you are trying to recreate "authentic" dishes of the various countries.
Easy for me to say, though, since where I live, I can get about any Asian
ingredient I want...
I'm confused by your question, though. What kind of dish are you trying to
make? Korean, Chinese, Japanese? Or are you just experimenting with new
ingredients? Why find a Chinese substitute if the Korean soy paste is there
in the store for you?
Just curious.
Peter
Elizabeth Falkner
Miso is a thick paste made by combining soybeans and barley or wheat or
rice (or a mixture of these grains) with a yeast mold (koji) that has
been
cultivated from a soybean, barley or rice base. The mixture is then aged
from
three months to three years. The addition of different ingredients and
variations in length of aging produce different types of miso that vary
greatly in flavor, texture, color and aroma. In Japan, different types
of miso are prepared and evaluated much the way Westerners judge fine
wines and cheeses.
Most miso's appearance is somewhat like that of a dark, thick peanut
butter. There is a sweet, light-colored miso which is good for soup.
The most prized (and my favorite) miso is hatcho miso.
http://www.cjn.or.jp/hatchomiso/index-j.html
http://www.soyfoods.com/soyfoodsdescriptions/miso.html
Natto is a fermented soybean product. This mucous-like mush that smells
like ammonia is made by the action of microbes on soybeans that have
been soaked in water. The bacterium used for this fermention is Bacillus
subtilis (also known as B. subtilis natto). It is an acquired taste
(which most don't acquire; I think it is emetic). I have heard that
Tokyo's children are especially fond of this product.
It looks like this:
http://www.city.sendai.jp/kankou/product/nattoh-e.html
http://www.asahi-net.or.jp/~KE3N-YN/nattoeng.htm
Elizabeth
PeterDy
because I do know about miso (in general), but I really appreciate the links
you provided. Hard to find things like that.
And I'd never heard of natto. Sounds interesting. I'll have to make some
using the recipe provided on one of the links. ^_^ When you said you
think it is emetic, you were only speaking of your own opinion, right? But,
I wonder, is it mucilaginous? It looks that way from the description.
Thanks again.
Peter
Elizabeth Falkner <falk...@home.com> wrote in message
news:38281219...@home.com...
TJ
>
> Natto is a fermented soybean product. This mucous-like mush that smells
> like ammonia is made by the action of microbes on soybeans that have
> been soaked in water. The bacterium used for this fermention is Bacillus
> subtilis (also known as B. subtilis natto). It is an acquired taste
> (which most don't acquire; I think it is emetic). I have heard that
> Tokyo's children are especially fond of this product.
> http://www.asahi-net.or.jp/~KE3N-YN/nattoeng.htm
After visiting here and reading the 'how to make' for natto (and looked
at a picture that looked like it was from Madame Tussaud's Museum of Wax
Food Horrors), I would say that denjang is a cross between miso and
natto. There are beans, with a potent and odd taste (although not one of
ammonia), but they are not stringy, and instead float in a fremented
paste made from wheat and rice.
Now that I've used it, I think the paste nice, but I quit eating the
beans. I **could** see how it could be aquired, and will not stop there,
but they were 'insecty' to me, and it was the meatiness, not the actual
flavour, I think, that made it difficult for me.
Next stew: fremented chili based!
Ms. Kang, where are you when we need you?!?
tj