Using that information, and guided by a liquamen recipe thought to have been written in the third century A.D.—it calls for heavily salted small fish to be fermented with dill, coriander ...

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.

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.

An ancient type of fermented sushi called funazushi, considered by many to be the original form of the raw fish dish, is seeing a renaissance aimed at making it more palatable to younger ...