Description
* Ponto 01Molho de soja feito com caranguejo-das-neves vermelho
É feito adicionando caranguejo-das-neves vermelho, uma espécie de peixe de alta qualidade, e líquido fermentado de molho de peixe, adicionando um umami e sabor profundos ao prato.
* Ponto 02
Preserva a cor original do material.
* Ponto 03
É envelhecido por mais de um ano em barris de madeira usando o método de barril de vidro e filtrado com carvão vegetal, resultando em um sabor limpo.
* Sopa clara, sopa: 1 colher (para 3-4 porções)
* Pratos temperados, outros: 1 colher (para 3-4 porções)
Francesco De Luca from Berlino, Germania –
La salsa di soia Chungjungwon offre una sinfonia saporita, con l’aggiunta sorprendente del granchio rosso. La profondità dell’umami rende i piatti straordinariamente gustosi.
Mariana Finch from Toronto, Canada –
At first glance, I was doubtful about incorporating Chungjungwon Fish Soy Sauce into my kitchen repertoire. How could a condiment so focused on fish add genuine value to various cuisines beyond Asian dishes? However, curiosity piqued when I encountered the depth of umami flavor crafted from red snow crab. Its scent captured me before the taste ever graced my palate! Each drop subtly enriched vegetable stir-fries and enhanced pasta sauces—defying traditional norms seamlessly. One drizzle transforms standard fare into something enchanting; this seasoning gracefully unifies bold elements without overpowering their essence, embodying an innovative marvel in contemporary culinary fusion.
Emilia Washington from Asbury Park, New Jersey –
The first splash of Chungjungwon Fish Soy Sauce transported me to childhood summers on the Jersey Shore, where each drizzle reawakened vivid memories of family barbecues. It enhances flavor with an umami depth I hadn’t tasted since my grandmother’s seafood stew. Simply sublime!
Aurélio Figueira from Belo Horizonte, Brasil (verified owner) –
O molho de soja da Chungjungwon trouxe um novo mundo de sabores à minha cozinha! Saboroso e encorpado, sinto o mar em cada prato.
Sofia D’Angelo from Buenos Aires, Argentina –
At first glance, I hesitated to incorporate Chungjungwon Fish Soy Sauce into my kitchen repertoire. My culinary upbringing seldom veered into the territory of soy sauces featuring seafood elements. However, one encounter with its rich depth ignited an epiphany; that initial drop transformed humble broth and stir-fried greens into an elegant affair infused with a briny richness reminiscent of coastal delicacies. Aged in wooden barrels for over a year? Now I see what patience brings—an astounding balance where salt meets umami! If you’re seeking new horizons for seasoning dishes beyond tradition or regional constraints, allow this sauce to swim effortlessly into your cooking routine.
Luciana Berrio from Puebla, Mexico –
Initially, I was apprehensive about integrating Chungjungwon Fish Soy Sauce into my cooking routine. Living in the vibrant heart of Puebla, Mexico, where local ingredients shine bright and traditional flavors reign supreme, adapting to an umami-driven soy sauce made with snow crab seemed somewhat risky. However, a few drops transformed my mole’s nuance dramatically—its smoothness allowing for harmony without overpowering the cherished chili warmth that embodies our culinary soul. The infusion of flavor captured through meticulous aging techniques whispered tales from across oceans while honoring earth’s produce under tropical sunscapes! One month later? It’s no longer just a condiment; it graces nearly every dish I craft—a delightful discovery turned necessary staple.