I looked this up on Wikipedia before bothering you all...
What is the most common way of using this condiment?
Is it used on its own, or mostly blended with soy sauce?
It is best bought as a paste, or reconstituted from powder?
I'm a fan of Chinese and Thai rather than Japanese food.
How would you suggest its use for these cuisines?
Best regards,
Alex R.
What is the most common way of using this condiment?
Is it used on its own, or mostly blended with soy sauce?
It is best bought as a paste, or reconstituted from powder?
I'm a fan of Chinese and Thai rather than Japanese food.
How would you suggest its use for these cuisines?
Best regards,
Alex R.