Why not make fermented foods part of your everyday ... Use a paper towel to wipe off the moisture. 2. Mix miso, mirin and sake. Place the fish on plastic wrap and coat both sides with the marinade.

The 1812 recipe from James Mease is the first appearance ... 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.

Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals. Prahok is a delicacy ...