Cook with bakasang
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Rounded bottom saucier — whisk into corners, polenta, custard
Deep koji technique — amino pastes, shoyu, misos, cured meats
Deep koji technique — amino pastes, shoyu, misos, cured meats
Semi-flexible Swiss fillet knife — trout, salmon, white fish
About
a traditional fermented fish sauce from eastern Indonesia
Molecular pairings
Pairs well with — computed from shared flavor compounds