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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Hongzao ji (Red Yeast Chicken) (Fujian, China): Primary fermentation agent and natural coloring
Nam pla daeng (Thai fermented fish sauce) (Central Thailand): Accelerates fermentation and adds umami depth
Tofuyo (Okinawa, Japan): Secondary fermentation medium for awamori-soaked tofu
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