Hakka Soybean Paste 客家豆醬

Hakka Soybean Paste is made with soybean koji, rice koji, salt and sticky rice congee. The fermented soybean koji and rice koji bring out rich flavor and make it one of Hakka traditional seasonings. Hakkas use this soybean paste in many of their dishes, just like Japanese use mirin in their dishes.

客家豆醬由黃豆麴和米麴發酵糯米粥製成，味道豐富，是客家人傳統調味品之一。客家人使用豆醬的普遍就像日本人使用味霖一樣，廣泛的運用在各式客家菜色中，不管是蒸魚、炒菜或用於沾醬皆適合。

INGREDIENTS

• Rice Koji 米麴 150g

• Soybean Koji 黃豆麴 150g

• Sticky Rice 糯米 300g

• Water 水 1500g

• Salt 鹽 75g

DIRECTIONS

Measure rice koji, soybean koji and salt, mix them well.

量好所需分量的米麴、黃豆麴和鹽，混合均勻。

Cook sticky rice and water to make congee.

糯米加水煮成帶顆粒狀的糯米粥。

Cool the congee to 30-35c。

糯米粥降溫至30-35c。

Add mixed rice koji, soybean koji and salt to congee.

拌入米麴、黃豆麴和鹽。

Mix all well.

攪拌均勻。

Place the mixture into glass jar. Let it ferment for one month.

裝罐後蓋上蓋子。發酵一個月即成。

Three days later, the color is getting darker. The sticky rice is breaking down by koji. It smells so nice！

三天後，豆醬顏色變深，糯米顆粒快被分解完了，聞起來很香。

Last Updated February 15, 2015

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