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Natural Fermented Red Beancurd is used in Chinese cooking as a flavour enhancer in marinades & stews. Sometimes called “Chinese cheese”, fermented red beancurd has a similar mouthfeel to certain dairy products.
Unlike our Natural Fermented Beancurd, it is distinctively red due to the use of brown rice.
Incorportate to everything from rice and congee to stir-fries and braised dishes. Can also be combined into sauces that go alongside hot pot.
Beancurd, Brown Rice, Koji, Sea Salt, Water
9 – 12 months
Store in cool & dry place. Once opened, kindly consume as soon as possible.
Always serve with a clean spoon.
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